Bean paste green dumpling

Overview

Tomb-Sweeping Day is coming soon, so of course we need to make Qingtuan dumplings. Fry a pot of bean paste, knead a dough, wrap a bag and steam it, and enjoy its unique fragrance and soft sweetness. The dough used for Qingtuan dough cannot only be made from glutinous rice flour. There are also techniques for processing it. Let’s take a look. Green dough dough recipe: 200 grams of water-milled glutinous rice flour, 60 grams of rice flour, 100 grams of boiling water, 50 grams of fresh mugwort leaves, 2 grams of baking soda, and appropriate amount of water.

Tags

• snacks
• qingming
• spring recipes
• chengfen
• clear water
• glutinous rice flour
• wormwood
• baking soda
• bean paste
• boiling water

Ingredients

Steps

1. 1 First make the bean paste. Soak the white cowpea in water for more than 10 hours. After soaking, cook it. Then use a wall breaker to puree it. Add vegetable oil, butter and sugar and put it in a wok over medium-low heat. Let the fat be completely absorbed by the bean paste and most of the water will be dispersed. Let the fried bean paste cool before use. Because it is white cowpea, the bean paste is this white color.

   

2. 2 Prepare fresh mugwort leaves.

   

3. 3 Then make clear juice, put the fresh mugwort leaves in a small pot and bring to a boil. Add baking soda while cooking to keep the green color of the leaves.

   

4. 4 After cooking, take it out and let it cool.

   

5. 5 Then chop the leaves into pieces, put them into a juice glass, add about 120 grams of water and beat into a paste. If you don't have a juice cup, you can chop the cooked leaves into pieces and grind them into a paste in a stone mortar.

   

6. 6 Get about 170 grams of clear juice and set aside.

   

7. 7 Place 60 grams of Chengfen powder in a bowl, add 100 grams of boiling water, mix well and set aside. Chengfen is wheat starch. Chengfen is added to glutinous rice flour. The steamed green dumplings have a better taste and appearance, are soft but not sticky and are crystal clear and shiny.

   

8. 8 Place 200 grams of flour on the kneading mat, pour in the mugwort juice in portions, and mix evenly. Mix the previously made Chengfen dough with the mugwort dough.

   

9. 9 Knead into a smooth dough. The consistency of the mugwort juice will vary. Use 170 grams as a reference. Finally, knead into a dough of moderate hardness. The dough at this time has poor extensibility and is even a bit crispy. The next step needs to be taken.

   

10. 10 Grab two egg-sized pieces of dough, cook them in a small pot, and knead the cooked dough together with the raw dough.

    

11. 11 After doing this, the dough will become more extensible, making it easier to make fillings later.

    

12. 12 Divide the bean paste into 25g portions and roll into balls.

    

13. 13 Take 35 grams of dough, roll it into a round shape, and wrap it with bean paste filling. The green dough is ready.

    

14. 14 The green dough can be made into a round ball, or it can be made with a small tail. If you make two flavors of fillings at one time, it will be easier to distinguish different fillings.

    

15. 15 Put the wrapped green dumplings into the steamer. Remember to cover them with oiled paper or rice dumpling leaves to prevent them from sticking. After the water boils, time the steaming for 15 minutes. After boiling, brush the surface of the steamed dumplings with oil to prevent them from drying out. If you can’t finish it all at once, you can wrap it in plastic wrap. There are no additives at all for making your own green dumplings. Just eat them as soon as possible.