Delicate, slightly chewy rice dumplings in a soft green hue, stuffed with a savory mixture of shredded egg yolk and fluffy pork floss. These tender bites are a beloved treat for spring festivals or whenever you're craving something warm and satisfying.
These charming rice balls showcase a beautiful natural green color achieved through traditional methods. The dough has a wonderful texture—soft yet pleasantly springy with just the right amount of chew. Inside, the combination of rich egg yolk and light, savory pork floss creates a filling that's both comforting and full of flavor. Serve these warm for the best experience, when the filling is perfectly heated through.
Place the glutinous rice flour and starch in a large mixing bowl. Gradually pour in the boiling water while stirring with chopsticks or a fork until the mixture becomes shaggy and uneven. Switch to your hands and knead vigorously for about 5 to 7 minutes until you have a smooth, elastic dough that feels soft but doesn't cling to your fingers. Cover with a damp kitchen towel and allow to rest for 15 minutes.
Push the hard-boiled egg yolks through a fine grater or chop them very finely until they resemble coarse crumbs. Combine these yolk pieces in a bowl with the pork floss and mayonnaise, stirring until everything is uniformly mixed. Add a tiny pinch of salt to enhance the flavors. Separate the mixture into 8 equal portions and roll each one into a compact ball.
Take the rested dough and divide it into 8 even pieces. Flatten one portion in the palm of your hand, creating a small disc. Set a filling ball in the center, then gather the edges of the dough upward and pinch firmly to seal the filling inside. Gently roll between your palms until you have a smooth, round ball. Continue with the remaining dough and filling.
Line your steamer basket with parchment paper or cabbage leaves to keep the balls from sticking. Arrange the rice balls in a single layer, leaving space between each one so they don't touch. Steam over vigorously boiling water for 12 to 15 minutes. The balls will turn more transparent as they cook and will begin to float. Their surface should deepen in color slightly when fully done.
Carefully remove the warm rice balls from the steamer. Lightly brush each one with a thin layer of vegetable oil—this gives them a lovely subtle shine and prevents them from sticking together. Allow to cool for just a minute or two before enjoying. These are most delicious when served warm, while the filling is still nice and tasty.
Soft, chewy green rice dumplings colored with fresh wormwood leaves, filled with two delicious savory options - salty egg yolk and meat floss, plus a rich black sesame and peanut mixture. A cherished Qingming festival treat with a modern twist.
