Homemade Qingming Mojiao Dumplings
By VicentaLakin
Recipe Recommendations
- glutinous rice flour appropriate amount
- japonica rice flour appropriate amount
- pickles appropriate amount
- pork fillings appropriate amount
- bamboo shoots appropriate amount
- edible alkali small amount
- wormwood small amount
Steps for Homemade Qingming Mojiao Dumplings
1
First, prepare glutinous rice flour and japonica rice flour, which are both sold in this market. The best ratio is 1:2, which makes the best taste. Place all the powder in a dry and clean basin and stir well until use. If you make it for the first time, you can make it 200 grams of glutinous rice flour and 400 grams of japonica rice flour, because the bags are 400 grams per bag.
2
To prepare the stuffing, I used home-made pickles, diced pork, and pointed bamboo shoots, stir-fried for later use
3
Put the wormwood into boiling water and boil it soft, and add some edible alkali.(Dissolve it with water) I used about 3 kilograms of flour and put the edible alkali like a section of my little finger. Put the boiled wormwood into the soup first., then add the grass and dough to mix. You can stir with chopsticks first, so as not to burn yourself.
4
Mix the powder into a ball. This requires hand strength. It is very uniform. I used it for 40 minutes. I can't be lazy, otherwise it won't be delicious. If I make it, it will be the best food in the world. It is definitely elastic and not sticky. It is suitable for all ages.
5
Because the moxa dumplings I want to make are at least twice as big as ordinary dumplings, I think the rolling pin is troublesome. First, I will show off my secret weapon. It is a stainless steel bowl bottom. It is best to use enamel with weight. Hehe, just make a small dough ball first and pinch it into a round ball. After this pressure, you can straighten it evenly with your hands.
6
First wrap a preliminary model, then make a shape, and slowly roll it with your thumb and index finger at a 40-degree angle. This requires skill, and results can be achieved with more training.
7
Finally it took shape
8
I have made a lot of things that can be frozen. Wormwort is a very seasonal plant. We usually soak it well, cool it and quickly freeze it, so that we can eat fresh and fragrant moxa dumplings whenever we want to make it.