[Mugwort Green Tuanzi]
Spring passes in the blink of an eye, and the way to preserve it is to turn it into food and savor it. As time goes by, memories grow stronger, but the taste remains unchanged. Once again, it's a season of spring breezes and bright landscapes. Let's enjoy some green dumplings.
Ingredients
Steps
Wash 5 salted duck eggs, remove the egg whites from the yolks using clean water, and steam them in a steamer for 8 minutes until cooked. Then mash them through a sieve into a container.
Mix in 30g of pork floss and 30g of mayonnaise.
Boil a pot of water, add 150g of mugwort, cook until the leaves turn green, then remove and soak them briefly in ice water.
Squeeze out the water, blend the mugwort in a food processor with 275g of water until smooth, and strain the juice for later use.
Mix 25g of wheat starch, 7g of lard, and 25g of boiling water, stirring quickly with chopsticks until it forms a semi-transparent dough without lumps. This makes the wheat starch dough.
Combine 300g of glutinous rice flour, 30g of sugar, 250g of mugwort juice, and the wheat starch dough. Stir with chopsticks until crumbly, then knead by hand until smooth. (Sprinkle a little glutinous rice flour on the surface to prevent sticking.)
Roll the dough into a long log, divide it into 46g portions, and shape each into a ball. Cover with plastic wrap to prevent drying. Work one ball at a time.
Press your thumb into a ball of dough to make a pocket, fill it with the filling, seal it, and form it back into a ball.
Steam the green dumplings in a steamer over boiling water for 8 minutes. Brush the surface with a layer of edible oil after steaming.