Green dumpling
By VicentaLakin
Recipe Recommendations
- rice noodle appropriate amount
- glutinous rice flour appropriate amount
- mugwort appropriate amount
- pork appropriate amount
- pickles appropriate amount
- dried bean curd appropriate amount
- bamboo shoots appropriate amount
- carrots appropriate amount
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Green dumpling
1
Artemisia mugwort is relatively tender during the Qingming Festival, but becomes old after the Qingming Festival. When dried and lit, it can repel mosquitoes. I went home and picked a few mugwort heads. Wash it first. My mother usually chop up mugwort and steam it. To save trouble, I put it directly in the blender and shredded it. and then filter it out. Strain out the shredded mugwort and set aside. Pour away the mugwort water while stirring
2
Stir half glutinous rice flour and half rice flour well, add hot water and knead into dough. I ground the rice noodles myself. First soak the rice in water and soak it up, then drain the water and pour the rice into a dry mill to grind it, and grind it back and forth several times. Be sure to use hot water when kneading dough. Rice noodles, like glutinous rice flour, cannot be rolled into a cake shape without heating water. Remember to put the broken mugwort in and knead it together. I used cold water when making the dough, but the dough didn't take shape when rolling it. In the end, I had to knead the dough again through hot water. The dough became soft and sticky before making the dough.
3
Dice the meat, pickles, dried beans, bamboo shoots or rice bamboo shoots, and carrots for later use. Heat the oil pan and add the meat minced (preferably semi-fat) and cook first, then add pickles, dried beans and other ingredients. Add salt and MSG and stir-fry until done, but be careful not to add water. Remove the pan for later use.
4
Roll out the dough and wrap the trapped material into it, and make it into different shapes as you like. Place it on the steamer rack and steam for about 15 minutes. This time, it was not a success, and the aftertaste was a bit bitter.
5
It finally came out. This time, I put less mugwort. In addition, we don't use hot water to mix noodles. The mugwort was not steamed, but was directly crushed and used. In the end, this kind of grass is only delicious during Qingming Festival, but it seems to taste a little bitter after this season. Do it next time and add again.Green dumpling Make Tips
1. The mugwort should be broken and steamed.
2. Use hot water when mixing dough.
3. Put more mugwort. After being reconciled, the dough should have a thicker green one.
2. Use hot water when mixing dough.
3. Put more mugwort. After being reconciled, the dough should have a thicker green one.