How to make mugwort Qingming dumplings

Urbanites commute twice a day, and their destination is always office buildings and apartments. They have no time to cook, but after getting used to fast food, they will miss home-cooked meals. The preparation of mugwort Qingming dumplings is convenient and quick. The delicious food can be cooked in just over ten minutes. It only needs to be steamed, and there is no need to worry about the harm of oil fumes.

1. Prepare the dough ingredients: glutinous rice flour, mugwort and baking soda.

2. Prepare the ingredients for the filling, including dried bamboo shoots, pickled vegetables, and minced meat.

3. Wash the pickled vegetables with water, cut into small cubes, and boil the dried bamboo shoots until they are soft and cut into small cubes.

4. Put the minced meat, diced bamboo shoots and diced pickled vegetables into a large bowl.

5. Add a spoonful of salt, a spoonful of cooking wine, two spoonfuls of light soy sauce, and a spoonful of sugar, stir well, and marinate for about half an hour.

6. Take the top tender leaves of the mugwort and rinse them with clean water.

7. Put water in a pot and bring it to a boil. Put in mugwort and a spoonful of baking soda and cook for 2 minutes.

8. Cook until the water in the pot turns yellow.

9. Pick up the mugwort and rinse it with clean water.

10. Put the mugwort into a food processor and crush it, or chop it with a knife.

11. Get a large basin and pour 500 grams of glutinous rice flour into the basin.

12. Put the crushed mugwort and appropriate amount of warm water into the basin and knead evenly.

13. Knead the mugwort evenly into the glutinous rice dough to form a smooth dough.

14. Roll the dough into long strips and then cut it into small pieces of the same size.

15. Flatten the dough.

16. Wrap the meat filling you just mixed.

17. Pinch the dough together to ensure that the meat filling is completely covered.

18. Roll into a ball to make the green dumpling.

19. Wrap all the green rice dumplings and gently flatten them with your hands to form small pancakes.

20. Place each green dumpling on the rice leaves that have been soaked in advance and cut into small pieces.

21. Put wet gauze in the steamer and put the raw green rice dumplings in, leaving some space between each green rice dumpling.

22. Place the steamer in the pot and steam for 15-20 minutes after the water in the pot boils.

23. Steam until the surface of the green dumpling swells and the color becomes darker.

24. The Qingming dumplings with mugwort are steamed.

25. The fragrance of mugwort, the softness of glutinous rice, and the deliciousness of meat filling, this taste is really a pleasure.

26. Mugwort Qingming Rice Balls. It is green in color, has a fragrant taste, and tastes especially delicious!

The method of making mugwort Qingming dumplings is simple. It is more cost-effective to cook by yourself, and it is also nutritious and healthy. Let’s learn it now!