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.
These vibrant green dumplings get their distinctive color from tender wormwood leaves (艾草), a wild herb foraged in early spring. The dough is perfectly soft yet holds its shape, giving way to generous fillings that balance savory richness with a subtle earthy aroma.
Pick tender wormwood leaves and wash thoroughly. Bring a large pot of water to boil, add 2g baking soda, and blanch the leaves for 1-2 minutes until they turn bright green. Immediately drain and plunge into cold water 3 times to stop the cooking. Squeeze out excess water thoroughly - you should have about 600g of blanched leaves.
Blend the squeezed wormwood with 810ml fresh water and 2g baking soda until completely smooth. Strain through a fine mesh sieve for the silkiest texture. This vibrant green liquid will color your dough.
Mix glutinous rice flour with sugar in a large bowl. Pour in the wormwood paste gradually, stirring until a soft dough forms. Add vegetable oil and knead until smooth and pliable. The dough should feel like earlobe - soft but not sticky. Rest covered for 15 minutes.
Bake or steam egg yolks until fully cooked, then crumble finely. Mix with an equal portion of tender chicken meat floss. Add a pinch of sugar to balance the saltiness. This savory filling pairs beautifully with the herbal dough.
Toast raw peanuts at 160°C for 30 minutes until golden and fragrant. Cool completely, then rub off the skins. Blend peanuts with black sesame seeds, sugar, and melted lard until the mixture holds together when pressed. Roll into small balls.
Divide dough into 30 portions (about 35g each). Flatten each piece, place a filling ball in center, and seal completely. Roll into smooth balls. Steam for 8-10 minutes over boiling water. Brush lightly with oil while warm to prevent sticking. Serve warm or at room temperature.
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.
