Mugwort Rice Balls (Qingtuan)
These soft, chewy green rice balls are a beloved Chinese springtime treat. The vibrant green color comes from fresh mugwort, which gives the dough a subtle earthy flavor. Filled with sweet red bean paste and steamed until tender, they're perfect for celebrating the arrival of spring.
Story
These sticky rice dumplings get their distinctive green hue from young mugwort leaves. The trick to maintaining that bright color is adding a pinch of baking soda during blanching—this also takes away any bitter edge. The dough should be pliable but not sticky, so add water gradually as you mix.
Ingredients
Fresh mugwort leaves
200 grams
Glutinous rice flour
300 grams
Sugar
50 grams
Baking soda
1/2 teaspoon
Hot water
150-180 ml
Red bean paste (optional filling)
200 grams
Instructions
1
Prepare the mugwort
Pick through the mugwort leaves, discarding any tough stems or yellowed leaves. Give them a thorough rinse under cold running water. Bring a pot of water to a boil and add the baking soda—this helps the leaves keep their pretty green color and cuts down on any bitterness. Drop the mugwort in and let it cook for about 1-2 minutes until just tender. Immediately drain and plunge into ice water to stop the cooking, then squeeze out excess water.
2
Blend into a smooth paste
Roughly chop the blanched mugwort and pop it into a food processor or blender. Add a splash of water and blend until you have a smooth, thick puree. You'll need about 150-180 grams of this vibrant green paste for the dough.
3
Make the dough
Pour the mugwort puree into a large mixing bowl. Add the glutinous rice flour and sugar, then stir with a wooden spoon or chopsticks. Slowly pour in hot water while mixing until a shaggy dough forms. Use your hands to knead everything together into a smooth, pliable ball. The dough should feel soft but not sticky—add more flour or water if needed to get the right consistency.
4
Shape and fill the balls
Divide the dough into 12 equal portions, about 40-45 grams each. Roll each piece into a ball between your palms, then flatten into a disc. Place a spoonful of red bean paste in the center, if using, then pinch the edges together and roll into a smooth ball. Repeat with remaining dough.
5
Steam until tender
Arrange the shaped balls on a steaming rack or in a bamboo steamer, leaving a little space between each one so they don't stick together. Steam over high heat for 12-15 minutes until they turn a deeper green and feel slightly firm but still soft when touched. Brush the tops with a little oil to prevent sticking.
