Qingtuan(青团): Traditional Chinese Mugwort Dumplings

Qingtuan is a traditional Chinese snack made from sticky rice four, rice flour, mugwort, different fillings, and a few other ingredients.

5 from 11 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Mugwort dumplings

Calories: 292kcal

Ingredients

For the dough:

2 cups and 4 tablespoons glutinous rice flour
⅔ cup rice flour
3 tablespoons sugar
3 tablespoons mugwort powder
⅔ cup cornstarch
2 tablespoons lard
2 cups hot water

Sesame seed and peanut filling:

½ cup black sesame seeds
½ cup roasted peanuts
1 tablespoon sugar
½ tablespoon lard

Red bean paste filling:

1 cup red bean paste

Instructions

First, let's make sesame and peanut filling: add sesame seeds, peanuts, and sugar to a grinder and grind until powder forms. Then, add lard to the powder mixture. Now you have a freshly made paste! (If you are using red bean paste filling, you can skip this step)
In a mixing bowl, combine the glutinous rice flour, rice flour, cornstarch, sugar, and mugwort powder.
Gradually add hot water to the mixture while stirring continuously until a smooth dough forms.
Knead the lard into the dough for a few minutes until it becomes elastic and pliable. Divide the dough into small portions and roll them into round balls.
Flatten each ball into a disc shape with your palm, making a small well in the center for the filling.
Place a small amount of sesame peanut filling or sweet red bean paste (about 1 teaspoon) onto the center of each dough disc. Carefully seal the edges of the dough around the filling, ensuring it's completely enclosed.
Roll the filled dough between your palms to form a smooth ball shape.
Arrange the qingtuan on a bamboo steamer lined with parchment paper, leaving some space between each piece to prevent sticking. Steam over high heat for 15-20 minutes until the qingtuan is cooked and slightly translucent.
Once cooked, remove the qingtuan from the steamer and gently brush on a layer of oil. The oil keeps them from drying out and breaking. Enjoy!

Notes

I used mugwort powder in this recipe; if you use fresh Chinese mugwort leaves, wash them thoroughly and remove any tough stems. Blanch the Chinese mugwort leaves in boiling water for 1-2 minutes until wilted. Drain and transfer to a blender or food processor. Blend until smooth. If using spinach, blanch it similarly.

Nutrition

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!