Qing Tuan (Chinese Mugwort Dumplings / Qingming Dumplings, 青团) are a traditional Chinese snack, often enjoyed during the Qingming Festival (also known as Tomb Sweeping Day), which is celebrated in early April. These dumplings are made with glutinous rice dough flavored with mugwort (a fragrant herb that’s known for its herbal and slightly bitter taste), giving them a distinct green color. They are typically filled with sweet red bean paste, but can also be made with other fillings like lotus seed paste or even savory options. The soft, chewy texture combined with the slightly earthy taste of mugwort makes Qing Tuan a beloved seasonal treat.
Ingredients:
- For the Dough:
- 1 cup glutinous rice flour
- 2 tablespoons mugwort powder (or fresh mugwort leaves)
- 1/2 cup warm water (or as needed)
- 1-2 tablespoons sugar (optional, depending on sweetness preference)
- A pinch of salt
- For the Filling:
- 1/2 cup sweet red bean paste (or lotus seed paste, or other desired filling)
- 1 tablespoon roasted sesame seeds (optional for added texture)
- Optional (for an extra herbal aroma):
- 1-2 tablespoons of mugwort extract or fresh mugwort leaves for added fragrance
Directions:
- Prepare the Mugwort Dough:
- If using fresh mugwort, rinse the leaves well, then blanch them in boiling water for 1-2 minutes. Drain and chop them finely, then puree them with a little bit of water to make a smooth paste.
- In a bowl, mix the glutinous rice flour and mugwort powder (or mugwort puree if using fresh leaves). Add the sugar and a pinch of salt. Slowly pour in the warm water, stirring constantly, until the dough comes together and becomes smooth. The dough should be soft but not sticky. Add more water if necessary.
- Knead the dough for a few minutes until it’s smooth and pliable. If the dough is too sticky, dust it with a little extra rice flour.
- Prepare the Filling:
- If using sweet red bean paste, ensure it’s smooth and lump-free. You can also add roasted sesame seeds for extra texture if desired.
- Take small spoonfuls of the filling and form them into small balls, about the size of a marble.
- Form the Dumplings:
- Divide the dough into small portions, roughly the size of a golf ball. Flatten each portion into a disc, ensuring the edges are thinner than the center.
- Place the filling in the center of each disc and carefully fold the edges over to seal the filling inside, pinching the dough to form a tight seal. Roll the dumpling between your palms to shape it into a smooth ball.
- Repeat with the remaining dough and filling.
- Steam the Dumplings:
- Prepare a steamer and bring water to a boil. Line the steamer with parchment paper or lightly oil the steamer baskets to prevent the dumplings from sticking.
- Place the dumplings in the steamer, making sure they are not touching each other. Steam over medium heat for about 15-20 minutes, or until the dumplings become soft and slightly translucent.
- Serve:
- Once the dumplings are steamed, remove them from the steamer and allow them to cool slightly before serving. These dumplings are best enjoyed warm, as the texture of the dough will be chewier and more flavorful.
Qing Tuan offers a delicate balance of herbal, earthy flavors from the mugwort and the sweetness of the red bean paste filling. These dumplings are not only a delicious treat but also a symbolic food tied to Chinese tradition and culture. Enjoy them as a snack or as part of a festive meal!
