Mugwort Glutinous Rice Balls

Fresh mugwort, washed and drained to 250 to 270 grams, blanched in boiling water and then wrung dry to about 150 to 160 grams for later use.

Put the glutinous rice into the main pot: grind at speed 10 for 3 minutes <be sure to cover with the measuring cup lid>. Pause in the middle, use a spatula to scrape the powder off the pot walls, and continue grinding until fine. Transfer to a bowl and set aside.

Add the filling according to your preference. My filling consists of winter bamboo shoots (cut into small pieces, put in a mini chopper, 5 seconds at speed 5) and five-spice dried tofu (cut into large pieces, 5 seconds at speed 5), chop them into granules and then pour out. (If you like larger granules, please cut the dried tofu with a knife.) Pork belly (wash three times, cut into small pieces, put in the freezer for 2 hours or, if using frozen meat, take it out for 10 minutes so it can be cut, 10 seconds at speed 6 to chop into granules) with oil, first sauté the meat for three minutes until fragrant, then add the bamboo shoots, dried tofu, salted vegetables, and seasonings and stir-fry on V setting with a small spoon for 6 minutes. You can also use red bean paste to make sweet green rice balls. (My filling is shown in the picture; if you like larger tofu pieces, please cut them with a knife.)

Add water to Mei for 5 minutes at 90 degrees on a small spoon to cook <you can directly add boiling water>. Pour in 50 grams of starch and mix at speed 4 for 30 seconds <scrape the bottom of the pot with a spatula, don't let it stick>

Add 250 grams of glutinous rice flour, 150 to 160 grams of mugwort after wringing out, and mix at speed 10 for 30 seconds.

After mixing, it should be this slightly dry, cotton-like texture <the amount according to the recipe is just like this>. It's best to prepare a little extra glutinous rice flour in case it's too wet and needs a bit more. <However, if following the recipe, it should be just right>

Knead the dough for two minutes until it forms a ball. Touch it with your hand; it shouldn't be very sticky (apply oil to your hands, then take out the dough and knead it into a round shape)

Roll into a round shape, then roll into a long strip, and cut into pieces of 30 to 40 grams each, about 15 in total. <Cover with plastic wrap to prevent drying>

Roll into a circle, wrap in the filling, seal it up, and then roll it into a ball (rub a little oil on your fingers to prevent sticking). You don’t have to use a rolling pin; you can simply shape it into a circle with your hands, add the filling (the filling should be dry, without any liquid), and seal it (the wrapper should be a bit thick, too thin and it will leak). Make the wrapped ball slightly taller (it will flatten after cooking).

Place on baking paper with some space in between

Pour hot water over the blade, 18 minutes at V speed 1. After the large steam comes up, place the steamer and steam for 13 minutes at V speed 1.

The music starts, wait for a couple of minutes, gently open <be careful not to let the lid's water drip on the green dumplings>, let it cool for a while <the hot ones will stick to your hands>

Take a bite, and your mouth is full of mugwort aroma