How to make homemade Qingming mugwort dumplings

Does your busy daily work make you feel tired? Are you frustrated by years of overtime work? Now, just make homemade Qingming mugwort dumplings like the editor to relax and comfort yourself.

1. First, prepare glutinous rice flour and japonica rice flour, which are sold in the market. The best ratio is 1:2, which will produce the best taste. Put all the powder in a dry and clean bowl and mix them evenly for later use. If you are making it for the first time, you can use 200 grams of glutinous rice flour and 400 grams of japonica rice flour, because the bagged ones are 400 grams each.

2.12 Prepare the stuffing for the wrapping. I used homemade pickles, diced pork, and bamboo shoots. Fry them until cooked and set aside.

3.21 Put the mugwort into boiling water and cook it until it is soft. Add some edible alkali (dissolve it in water). I used about 3 pounds of flour and added edible alkali as much as the size of a little finger. Put the cooked mugwort into the soup first, then add the mugwort and flour and mix. You can stir it with chopsticks first, but be careful not to get burned.

4. Knead the flour into a dough. This requires strength from your hands. You need to use a lot of force and knead it evenly. It took me 40 minutes. Don't be lazy, otherwise it won't taste good. If you make it according to my method, the food will be the most delicious in the world. It will be elastic and not sticky, suitable for all ages.

5. Because the mugwort dumplings are at least twice as big as ordinary dumplings, I think a rolling pin is troublesome. Let me show you my secret weapon first: a stainless steel bowl with a heavy enamel bottom. Just make a small dough, shape it into a ball, press it, and then use your hands to make it even.

6. First wrap a preliminary model, then create a shape, slowly roll and press at a 40-degree angle with your thumb and index finger. This requires skills and you will achieve results with more practice.

7. The final shape

8. I made a lot and can freeze them quickly. Mugwort is a very seasonal plant. We usually soak it, cool it down and freeze it quickly. This way, you can eat fresh and fragrant mugwort dumplings whenever you want.

Although the above method of making homemade Qingming mugwort dumplings may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.