Introduction to Qingtuan
Qingtuan, also known as green dumplings, is a traditional Chinese snack that is especially popular during the Qingming Festival. It is made of glutinous rice flour and mugwort, which gives the dumplings their distinctive green color. The filling can be sweet or savory, and is often made of red bean paste or meat. Qingtuan is not only delicious, but also has cultural significance as a symbol of spring and new beginnings.
Ingredients and Preparation
Qingtuan is made of just a few simple ingredients: glutinous rice flour, mugwort, sugar, and water. The dough is made by mixing the flour and mugwort together with hot water, then kneading until it becomes smooth and elastic. The filling is made separately and can be sweet or savory. For the sweet filling, red bean paste is the most common choice. For the savory filling, minced pork or vegetables are often used. The filling is then wrapped in the dough and shaped into small balls or cylinders.
Cooking and Serving
Qingtuan can be boiled, steamed, or fried. Boiling is the most common method, as it is the easiest and most traditional. To boil the dumplings, simply bring a pot of water to a boil and add the dumplings. Cook for about 10 minutes, or until the dumplings float to the surface. Steaming and frying are also popular methods, but require a bit more skill and equipment. Once cooked, the dumplings can be served hot or cold, and are often eaten with a dipping sauce made of soy sauce, vinegar, and chili oil.