How To Make Qing Tuan (青糰）

Qīngtuán (青糰) is a form of dumpling that is green, originating from Jiangnan but common throughout China. It is made of glutinous rice mixed with Chinese mugwort, the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival. It also has more diverse fillings, such as Rousong (meat floss) or salted egg yolk. Enjoy!
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Chinese Mugwort Paste:
300g Chinese mugwort
2L boiling water(for cooking the mugwort)
1/2 tsp baking soda
1 tsp salt
1/2 cup water(for blending mugwort into paste)

Qing Tuan Skin: (20 can be made)
90g wheat starch
150g hot water
300g glutinous rice flour
40g Sugar
15g lard
300g mugwort paste

Salty flavour stuffings ingredients:
100g bamboo shoots
200g Chinese bacon
50g bean curd
50g carrot
some garlic leaves(optional)

Sweet flavour stuffing ingredients:
150g black sesame
50g walnuts
50g Cashew nuts
50g brown sugar
50g lard


1.Clean the wormwood in the water and remove tough parts
2.Add baking soda and salt into the boiling water, cook the wormwood for 2 minutes
3.Put the wormwood in cold water, squeeze out moisture
4.Put the wormwood into a blender, add in half cup of water， Blend the mugwort into paste
(The method of Qingtuan skin: After mixing glutinous rice, sugar, lard and mugwort puree into a dough, prepare the wheat flour, pour in hot water and mix into a dough. Then add the wheat flour dough to the mugwort dough and continue kneading into a dough)
5.Prepare salty flavor stuffing: soaking dry bamboo in the water for half hour and cook for about 5 minutes, chop Chinese bacon, bean curd, carrot, bamboo and garlic leaves (optional) into little pieces
6.Pan fried all the ingredients with halt tablespoon oil at medium high heat
7.Prepare the sweet flavour stuffing: Put black sesame seeds, walnuts and cashews in a baking tray and bake at 325°F/160°C for 15 minutes
8.After letting cool, put all the ingredients in a blender, then add brown sugar and lard, and beat until smooth. 30g each stuffing, shape it into a ball, and freeze for another half an hour
9.Take 40 to 50g of qingtuan dough, flatten the dough and put the salty or sweet stuffing in the centre of the QingTuan dough
10.While turning and pushing upwards, tighten your palm to wrap the stuffing
11.make a make between different stuffing, so you can tell them apart
12.Boil the water and steam for 8-10 minutes
13.Apply a layer of oil while it is hot to prevent cracking and sticking
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艾草泥：
艾草 300克
開水 2公升（煮艾草）
小蘇打 半茶匙
鹽 1茶匙
水 半杯（用於將艾草調成泥狀）

青糰皮： （可做20個）
澄面 90克
热水 150克
糯米粉 300克
糖 40克
猪油 15克
艾草泥 300克左右

鹹味餡料：
筍 100克
臘肉 200克
香乾 50克
胡蘿蔔 50克
一些大蒜葉（可選）

甜味餡料：
黑芝麻 150克
核桃 50克
腰果 50克
紅糖 50克
豬油 50克

1. 清潔水中的艾草並去除堅硬的部分
2. 將小蘇打和鹽加入沸水中，煮艾草2分鐘
3. 將艾草放入冷水中， 擠出水分
4. 將艾草放入攪拌機中，加入半杯水，將艾草攪拌成泥狀
（青糰皮做法：把糯米，糖豬油和艾草泥混合成團之後， 準備澄麵，倒入熱水混合成團。再將澄麵團加入艾草團，繼續揉成團）
5. 準備鹹味餡料：幹筍在水中浸泡半小時，然後煮約5分鐘，將臘肉、香乾、胡蘿蔔、筍和蒜葉（可選）切成小塊
6. 將所有材料用中火煎炒至有香味
7. 準備甜味餡料： 將黑芝麻，核桃和腰果放在烤盤中，用325華氏度/160攝氏度烘烤15分鐘
8. 放涼後再將所有材料放入攪拌機中，再加入紅糖和豬油，打至細膩。把餡料每個30克，弄成球形，再冷凍半小時
9. 取青糰麵團40-50克，將麵團壓扁，將鹹或甜的餡料放在青糰麵團的中央
10. 一邊轉一邊向上推，虎口收緊包住餡料
11.在不同的餡料之間做一個記號，這樣你就可以區分它們了
12.水開上鍋蒸8-10分鐘
13.趁熱刷上一層油，防裂防黏

Music Credit:
Tokyo Music Walker -- Way Home

#Qing Tuan #青糰