How to make green dumplings with mugwort

How to make green dumplings with mugwort is introduced as follows:

Juice of mugwort leaves: 200g of mugwort leaves, 2g of baking soda, 200g of hot water.

The skin of green dumplings: 200g of glutinous rice flour, 170g of mugwort juice, 60g of clarified flour (wheat starch), 80g of boiling water.

Filling; 16 salted egg yolks, 100g meat floss, 50g salad dressing.

Specific method

1, pick the fresh ai leaves, the ai leaves before the Ching Ming Festival are tender, you can pick more at a time, do a good job of ai leaves juice can be frozen some of the next time to use.

2, pick the leaves as long as the branches of the young leaves, soaked in salt water for half an hour, clean.

3, the pot of boiling water, water to add 2 grams of baking soda, pour into the leaves quickly stirred evenly, the leaves completely discolored off the heat.

4, the leaves will be fished out of the cool water, after cooking with baking soda, the leaves can maintain the green color. Squeeze the water out of the leaves, pour it into the cooker, add 200 grams of hot water, and puree the leaves.

5. Strain out 170g of the juice from the leaves, pour it into the glutinous rice flour and knead it quickly to form a smooth dough.

6, 80 grams of boiling water poured into the clarified dough quickly stirred. This time the dough is loose and does not form a ball.

7. Keep kneading the dough by folding it over and over again, and it will be smooth soon.

8: Knead the glutinous rice dough and the clarified dough together, knead well, and wrap in plastic wrap.

9: Steam the salted egg yolks for 5 minutes in a pot, mash them, add meat floss and salad dressing and mix well.

10: Divide the egg yolks into 25g balls.

11, ai leaf dough into 50 grams of a, I made a bigger head, you can according to their own size you want to divide evenly. Cover the dough with a plastic bag or plastic wrap at any time during the process.

12: Take a piece of mugwort dough and wrap it in the egg yolk and meat floss filling.

13: Use the tiger's mouth to push the dough upward and close the mouth.

14: Boil water in a pot, open the water into the green dough, steam over high heat for 8 minutes, open the lid and cover again in three batches after 5 minutes to effectively prevent the green dough from collapsing.

15, steamed green dumplings while hot, brush a layer of cooking oil.

16, placed slightly cooled green dumplings, we can wrap with plastic wrap. The salty and savory green dumplings are soft and not sticky, with the fragrance of mugwort, very tasty, and will not be hard when cooled.