Mugwort Dumplings

Name: Mugwort Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 2g salt; 230g Artemisia mashed; Some Hand powder; 120g water; 300g pork; 200g Yam; Some Five spice powder

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The spring blossoms are really a good time for outings. On weekends, I took my children out for a run in the suburbs. When I got home, the children ate two bowls of rice like a hungry wolf, and they slept at night! Now I finally understand why rural children are so easy to raise! I can eat, run, and sleep. Adults don’t have to worry about it. Haha I feel too much emotion this afternoon and I digress.

Closer to home, the children ran and jumped, and I was not idle. The verdant green wormwood everywhere on the side of the road made me happy. I picked up a large bag and washed the bubbles, wrapped a large plate of dumplings, and the faint aroma of wormwood leaves. Both my husband and children said it was delicious!
In March, wormwood is a treasure. Wormwood is a kind of wild vegetable with the same medicine and food. It has a strong aroma. Around the Dragon Boat Festival, it is generally used for repelling insects and odors at home.

Using fresh and tender mugwort leaves to make delicacies can enhance people's resistance to diseases, and at the same time it can warm blood, dispel dampness and dispel cold. Especially suitable for women with cold constitution, eating wormwood can warm the meridians, relieve cold and relieve pain. Female friends with dysmenorrhea can use mugwort boiled water to drink, which is very helpful for improving cold physique. It can also play a role in hemostasis, anti-inflammatory, anti-asthmatic, anti-cough, anti-fetal, anti-allergic, etc. Wormwood is so good, no wonder it is called the "king of herbs".

In fact, there are more wormwood ingredients that can be consumed directly, and it is made into dumpling wrappers, which has its own fragrance, which is beautiful and delicious.

Ingredients

500g All-purpose Flour
2g Salt
230g Artemisia Mashed
Some Hand Powder
120g Water
300g Pork
200g Yam
Some Five Spice Powder

Mugwort Dumplings

1. Mince the pork slightly, put it in a food processor, slice the yam and wash it, cut it into small pieces, put it into the food processor together with the pork, and beat it into a fine mash. Add salt and five-spice powder to mix it up and set aside.

2. Use a clean, water-free bowl or basin to weigh out 500 grams of all-purpose flour, add 1.1 grams of salt to the flour, and mix well with chopsticks or spatula.

3. Divide the flour into two portions, add 120 grams of water to one portion and knead it into a white dough, and add 230 grams of wormwood juice to the other portion and knead it into a green dough. The amount of water and wormwood puree must be figured out by yourself and adjusted according to the water absorption of your flour. To be on the safe side, you can start experimenting with a small amount. Add slowly until you knead the dough until it is soft like an earlobe.
Cover the kneaded dough with plastic wrap and let it stand for 20 minutes. Knead the dough again with clean and dry hands. You only need to knead the dough ten times to get a particularly smooth surface. At this time, it is buff, pot, and hand.

4. Take out the two colored doughs, place them on a panel sprinkled with dry powder, and knead them into long strips.

5. Sprinkle both sides of the green dough with dry powder, roll out a rectangular sheet with a rolling pin, and place the white dough in the middle of the green dough. Wrap it up, soak it with some water at the end, and rub it slightly on the panel to set the shape of the dough so that it won’t fall apart.

6. Cut the long strips into tablets. Sprinkle with dry flour.

7. Dip the cut of the agent on the flour, straighten it slightly, and flatten it with the palm of your hand. Then use a rolling pin to dry into a round piece.

8. Scoop a spoonful of meat filling in the dumpling wrapper.

9. Put your hands together in the palm of your hand, press the mouth tightly, and a dumpling is ready.

10. Make all the dumplings. Using this method to make dumplings is simple and convenient.

11. After all the dumplings are done, you can start cooking. Boil a pot of water, add a little salt and pour the dumplings into the pot, cook until they rise, pour in half a bowl of water and continue cooking, repeat three times, and the dumplings will be cooked. All right.

12. Take it out and control it with dry water and you can eat it! The faint scent of wormwood is very refreshing and appetizing. If the taste is stronger, you can also dip it in sauce.

Tips:
The dumpling skins you roll out are usually rolled out immediately, otherwise they will stick together. I usually put 20-30 pieces in a group, and pack a set after finishing a set. The skin does not need to be wiped with water, and it can be easily squeezed by a pinch with both hands together.