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Qingtuan (mugwort dumplings): photo of the dish
Illustrative photo: 猫猫的日记本 — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Qingtuan (mugwort dumplings)

Qingtuan are small glutinous rice dumplings tinted green with mugwort, filled with sweet red bean or sesame paste. They are traditionally made for the Qingming festival in spring, and their texture is soft and chewy.

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Ingredients

Ingredients

Pâte verte

Spices & seasoning

Optional extras

Instructions

  1. Blanch the mugwort leaves for 2 minutes in boiling water, then refresh them in cold water and squeeze them well.
  2. Finely blend the leaves with a little water to obtain a smooth green purée.
  3. Mix both flours, the sugar and the salt, then gradually add the green purée and the lukewarm water until you get a soft, non-sticky dough.
  4. Knead for 5 minutes, cover and let rest for 20 minutes.
  5. Divide the dough into small portions, flatten each one in your hand and place a spoonful of filling in the centre.
  6. Close into a ball, pinching the edges well, then place on a square of oiled parchment paper.
  7. Steam over medium heat for 15 to 20 minutes, until the dough is glossy and firm to the touch.
  8. Brush with a little sesame oil when they come out and let them cool slightly before serving.

Variations and tips

Sesame filling. Replace the bean paste with sweetened black sesame paste for a more intense flavour.

With what you can find here. Use fresh blended spinach instead of mugwort, and canned red bean paste or azuki paste.

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Original Ecomely recipe.