Mugwort leaves 2 pounds (can be used three times) Glutinous rice flour 200 grams
Chengmian 60 grams Baking soda 7 grams
Pork floss 250g Salted egg yolk 20
Salad Dressing 60 grams sugar 20 grams
Lard 20 grams
How to make Aiye Qingtuan Illustration of how to make Aiye Qingtuan 1

Step 1

For lard, it is best to buy high-quality fat and cook it freshly.The lard cooked this way is more fragrant. Illustration of how to make Aiye Qingtuan 2

Step 2

For salted eggs, it is best to buy fresh salted eggs and get the yolks yourself. Rinse the protein on the surface with water, drain and set aside. Illustration of how to make Aiye Qingtuan 3

Step 3

Bake in the oven at 165°C for 15 minutes. If you are afraid of the fishy smell, you can also spray a little high-strength liquor, but I didn't. Illustration of how to make Aiye Qingtuan 4

Step 4

Use your hands or a spoon to break up the salted egg yolk, don't make it too crumbly. Illustration of how to make Aiye Qingtuan 5

Step 5

Add the meat floss and salad dressing and mix well with your hands. Illustration of how to make Aiye Qingtuan 6

Step 6

Weigh out 30 grams each. First use your hands to pinch it tightly, then roll it into a round shape.Illustration of how to make Aiye Qingtuan 7

Step 7

We also prepared bean paste, salted egg yolk and meat floss filling, weighing 15 grams of meat floss and 15 grams of egg yolk filling. Grasp the floss tightly and roll it into a round shape. Make the bean paste into a round shape and flatten it with your hands. Wrap the meat floss filling into it and make it into a round shape. Illustration of how to make Aiye Qingtuan 8

Step 8

In order to satisfy everyone's taste, we also made pure bean paste filling. It is also weighed into 30 grams and rolled into balls. The bean paste is a ready-made bean paste filling purchased from Guangzhou restaurants. Illustration of how to make Aiye Qingtuan 9

Step 9

For fresh mugwort leaves, only pick the young leaves. Soak for a while, then rinse and drain. Illustration of how to make Aiye Qingtuan 10

Step 10

When boiling water in a pot, it is best not to use a pure iron pot, as mugwort leaves in iron pots tend to turn black. It is better to use a glass pot or a casserole pot. Boil a large pot of water and add 7 grams of baking soda. After the water boils, add mugwort leaves and cook for one minute. Illustration of how to make Aiye Qingtuan 11

Step 11

Pick up the mugwort leaves and put them into the ice water prepared in advance. After cooling for five minutes, pick them up and set aside. I planned to use the juice and puree together, so I just drained the water. If you only want the puree, you can squeeze out the water with your hands first.Illustration of how to make Aiye Qingtuan 12

Step 12

Put it into a wall breaker or juicer and crush it. Because the water has not been squeezed out before, the wall breaker can rotate just right. If the water is squeezed out too much and the wall breaker cannot rotate, you can add some water. Illustration of Aiye Qingtuan Practice 13

Step 13

If you want to use only puree or only juice, you can use gauze to squeeze out the juice. You can try making different flavors. I bought two kilograms of moxa leaves and ended up with 290 grams of moxa leaf puree. Prepare to put the rest in the refrigerator and freeze it. It will be fine to use within a year. Illustration of how to make Aiye Qingtuan 14

Step 14

Weigh 200 grams of glutinous rice flour, 60 grams of clear noodles (you can also use sticky rice flour), pour in 20 grams of lard, 20 grams of white sugar, and add 100 grams of mugwort leaf puree. Illustration of Aiye Qingtuan Practice 15

Step 15

Add 140 grams of boiling water, remember it is boiling water! You can add a little less water at first, and if it's not enough, you can add more. Then knead it evenly while it is hot. It may be sticky to your hands at first, but it will stop sticking as you knead it. The best state in the end is that the dough is very soft but not sticky. Anyway, add glutinous rice flour if it's thin and add water if it's dry. Illustration of how to make Aiye Qingtuan 16

Step 16

Divide into 30g portions and roll into balls.Illustration of Aiye Qingtuan Practice 17

Step 17

Flatten it with your hands and pinch the edges outwards to make them bigger. Illustration of how to make Aiye Qingtuan 18

Step 18

Place a filling in the middle. Illustration of Ai Ye Qingtuan's recipe 19

Step 19

Use the tiger's mouth to close the mouth and press the closing area. Illustration of Aiye Qingtuan Practice 20

Step 20

Then knead it into a round shape with your hands, or place it on a mat and shape it into a round shape. Put a piece of oil paper underneath and put it into the steamer. Illustration of Aiye Qingtuan Practice 21

Step 21

Pour cold water into the pot, add steam and steam for about eight minutes. Illustration of how to make moxa leaf green dough 22

Step 22

It is softer and glutinous when eaten while hot. Illustration of Aiye Qingtuan Practice 23

Step 23

If you can't finish it, brush the surface with some olive oil, corn oil or salad oil, wrap it in plastic wrap and refrigerate it. You can eat it within two or three days. Before eating, remove the plastic wrap and steam it to heat it up. Cooking tips for mugwort green dumplings