Ai Ye Qing Tuan

Overview

During the Qingming Festival, a very important custom in the south is to eat qingtuan. Mix the juice of green mugwort and glutinous rice flour, then wrap the bean paste filling, sesame filling and other fillings to make green dumplings the size of a child's fist.

Tags

• festival customs
• traditional food
• qingming
• youth league
• glutinous rice flour
• red bean paste
• rice flour
• mugwort leaves

Ingredients

Steps

1. 1 Wash the mugwort leaves, blanch them in boiling water and then pour them into cold water, then crush them into juice with a blender.

   

2. 2 Add to the mixture of glutinous rice flour and rice flour. (Add slowly and mix evenly with chopsticks while adding. If there is a lot of mugwort leaf juice, just seal it and freeze it and take it out for next use. If there is less mugwort leaf juice, add a little boiling water and mix well.)

   

3. 3 Knead into a dough.

   

4. 4 Divide into 30g portions.

   

5. 5 Flatten the dough, press a deep hole with your thumb, fill it with red bean filling, rotate the dough with your hands, and slowly seal it with the tiger's mouth.

   

6. 6 It doesn’t matter if the dough is a little cracked after wrapping, just slowly roll it into a round shape.

   

7. 7 Kneaded dumplings.

   

8. 8 Apply thin oil on the steamer (to prevent sticking), add the green dumplings, and steam over high heat for ten to fifteen minutes. (To prevent cracking, you can apply a little oil on the dumplings, or not.)

   

9. 9 Steamed green dumplings.