Chewy traditional mugwort green dumplings

Salted Egg Yolk and Meat Pine Green Dumplings

Materials: (can make 23-25)

1. Green Dumpling Skin:

360g of glutinous rice flour, 90g of glutinous rice flour, 65g of chengming powder, 370g of lukewarm water (if dough is wet, then add more glutinous rice flour; if it's dry, then add water), 20g of mugwort powder, 60g of sugar, 30g of cooking oil.

2. Filling:

10 salted egg yolks (about 150g), 120g of salad dressing, 250g of meat floss.

Doing:

1. Melt the mugwort powder with warm water. Add all other ingredients in the dough section, knead well, cover with plastic wrap and relax for 15 minutes.

2: Steam the salted egg yolks under water, crush them, add the salad dressing and meat floss and mix well, divide into small doses of about 20-25g, roll them out and set aside.

3, the dough is divided into 40 grams of a small dosage, flattened, wrapped in the filling, tiger's mouth closed, rounded, wrapped into a steamer, steam on high heat for 10 minutes (too long will collapse).

4, slightly cooled, brush a layer of vegetable oil to prevent sticking, wrapped in plastic wrap can be ~

Not eaten if you can freeze Oh!