Mugwort Green Rice Dumplings
Traditional Chinese rice cakes made with fresh mugwort and glutinous rice flour, naturally colored and lightly aromatic. Filled with sweet red bean paste and steamed until soft and chewy. A beloved Qingming Festival treat.
Story
These soft, chewy green dumplings get their natural color from fresh mugwort leaves. The dough uses a hot water technique to create a smooth, pliable texture that won't crack during shaping.
Ingredients
Fresh mugwort leaves
200 grams
Glutinous rice flour
300 grams
Boiling water
150-180 ml
Red bean paste
200 grams
Vegetable oil
1 tablespoon
Instructions
1
Prepare the mugwort
Wash the fresh mugwort leaves thoroughly. Bring a pot of water to boil, blanch the leaves for 30 seconds until tender, then drain and cool. Squeeze out excess water.
2
Make the mugwort paste
Blend the blanched mugwort with a splash of water until smooth. Transfer to a saucepan and heat gently until warmed through, about 2-3 minutes.
3
Form the dough
Place glutinous rice flour in a large bowl. Pour the warm mugwort paste over the flour and mix with a spatula. Gradually add boiling water, stirring until a cohesive dough forms. Knead gently until smooth and elastic, about 5 minutes.
4
Shape the dumplings
Divide dough into 8 equal portions. Flatten each piece, place a spoonful of red bean paste in the center, then pinch edges together and roll into a smooth ball. Lightly oil your palms to prevent sticking.
5
Steam until done
Arrange dumplings in a steamer lined with parchment paper, leaving space between each. Steam over medium-high heat for 15-18 minutes until translucent and firm. Brush with a thin layer of oil to prevent sticking.
