Mugwort Dumplings

Recipe PREP 20 min COOK 15 min

Mugwort Dumplings

PREP 20 min COOK 15 min

Description

Chinese mugwort (Artemisia argyi) is used in traditional recipes, often infused into dumplings. The herb contains essential amino acids and bioactives with anti-microbial and anti-inflammatory properties. In Asian medicine, it's used for its calming and digestive benefits. Red beans are rich in folate, manganese, and support fat and carbohydrate metabolism, as well as calcium absorption.

Note: If you can’t find fresh Artemisia argyi, use dried culinary mugwort, available at some Asian markets, herb shops, and online. Sweet rice flour and Thai rice flour are available at select grocery stores, Asian markets, and online.

Ingredients

4 to 8 SERVES

4 cups (150 g) fresh or 2 cups (100 g) dried mugwort (Artemisia argyi)
1 tsp salt
3/4 cup (110 g) short-grain sweet rice flour (such as Mochiko)
1 cup (110 g) Thai rice flour
2/3 cup (190 g) sweet red bean paste

Directions

Step 1

Make the mugwort water: In a large pot of boiling water over medium-high heat, combine the mugwort and salt and blanch for 2 minutes.
Step 2

Drain, and when the mugwort is cool enough to handle transfer it into a blender and add 2 cups (480 ml) water. Blend on high for 30 seconds until smooth. Strain the mugwort water through a fine-mesh sieve and discard the leftover fiber. Set aside 3/4 cup (180 ml) of the mugwort water.
Step 3

In a medium bowl, mix the sweet rice flour and rice flour until well combined. Mix in the reserved mugwort water and knead to form a smooth putty-like dough, about 2 minutes.
Step 4

Shape the dough into a cylinder and divide it into 8 even pieces. They should weigh about 50 g each. Shape each piece into a ball and with the heels of your palm, flatten each ball into a disc, about 3 inches (8 cm) in diameter.
Step 5

Take the red bean paste and shape it into 8 small balls; each one is a heaping tablespoon (about 20 to 23 grams each).
Step 6

Take a red bean paste ball and put it in the center of a rice dough disc, pulling the edges of the dough around it and shaping it so it forms another smooth ball. Place each finished dumpling over individual cut pieces of baking paper and lay them in a bamboo steamer.
Step 7

Bring 2 inches of water to a boil in a large wok (a Dutch oven works too), then perch the steamer on top of the wok with the lid on. Steam over high heat for 15 minutes.
Step 8

Turn off the heat and remove the bamboo steamer. The dumplings can be enjoyed immediately.