Green Dumplings (Mugwort Powder Version, No Cracks or Collapses)

Steam the salted egg yolks until cooked, then mash them. Mix in pork floss and mayonnaise. Adjust the ratio according to your taste—add more pork floss if you prefer, or more egg yolk if you like. The final mixture should hold together.

Divide into 18-gram portions and shape into balls.

Pour boiling water into the wheat starch to scald it.

Stir evenly using chopsticks.

Dissolve the mugwort powder in warm water in advance, then pour it into the glutinous rice flour. Add white sugar, corn oil, and the previously prepared wheat starch dough. Knead everything into a dough. Adding the scalded wheat starch is the secret to preventing cracks and ensuring a soft texture. For a better color, soak more mugwort powder in hot water for a while, strain out the residue, and only use the green liquid. Sprinkle a little matcha powder if it's not green enough, aiming for a light green dough.

Prepare both the dough and filling, and cover them with plastic wrap to prevent drying.

Take 30 grams of dough per portion. Roll into balls and press a small indentation in the center with your thumb.

Place the filling in the center and push the dough upwards to wrap around it. Pinch to seal.

Place the wrapped dumplings on parchment paper and into a steamer. After bringing water to a boil, steam for 7 minutes. Remove and brush a layer of corn oil on the surface. Avoid over-steaming to prevent collapsing.

Once cooled, wrap in plastic wrap for storage. It can be kept for 3 days.