Bean paste green dumpling
Overview
A must-make snack for Qingming Festival - Qingtuan. The family went hiking this morning and picked some mugwort to take home. It is a pity that the temperature in the north has not yet risen, and the mugwort has not yet grown, and most of the mugwort has just sprouted.
Tags
Ingredients
Steps
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This is mugwort.
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Remove impurities and wash thoroughly.
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Boil water in a pot, add mugwort leaves and blanch them.
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Add mugwort and a little water to a food processor and beat into mugwort leaf juice.
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Put the glutinous rice flour into a cooking basin, add mugwort juice, and then add boiling water.
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Mix into a dough. The green dough made with hard dough will have a harder texture, while the dough will be softer and will taste softer and waxier.
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Divide the dough into small portions.
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Roll into round shape.
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Divide the bean paste into small portions and roll them into balls.
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Take a small portion of dough, flatten it and add the filling.
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Shut up. The technique is the same as making glutinous rice balls.
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Place corn leaves on top and place in a steamer, bring to a boil over high heat, then turn to medium heat and steam for fifteen minutes.
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Finished product.
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In order to prevent the surface from drying out and cracking, brush the surface of the dough with a thin layer of cooked vegetable oil.
