THE QINGMING DUMPLING

TexT By Sun jiahui (孙佳慧) phoTography By zhang demeng (张德萌)

THE QINGMING DUMPLING

TexT By Sun jiahui (孙佳慧) phoTography By zhang demeng (张德萌)

it’s time to sweep some tombs and eat some dumplings.

The Qingming Festival falls on April 4 this year. It is a day for paying homage to ancestors, but frankly, as living, hungry people, we’re more excited about the special dumplings.

Known also as qingtuan (青团), these green dumplings are made of glutinous rice mixed with Chinese mugwort leaves and are usually filled with sweet red bean paste. Edible when they are young and fresh, mugwort leaves are burned to repel mosquitos, used to treat minor swelling, and are even said to ward off evil. Before modern medicine, boiled mugwort leaves were regarded a great disinfectant, and washing your feet in warm mugwort-leaf water was also believed to bring a good night of sleep. In TCM, these leaves are prescribed to repel “cold” and “damp” inside the body, just want you want in a spring day.

To make this snack, local people mash fresh mugwort leaves and mix them with flour. Then, sweet red bean filling is wrapped into the dough. After steaming, the Qingming dumpling becomes soft and delicate, with a mellow taste. The snack is said to have been invented during the Taiping Rebellion, a massive revolt against the Qing government led by the Heavenly Kingdom of Peace. Around the Qingming Festival, one of the rebel generals of the Heavenly Kingdom of Peace, Li Xiucheng (李秀成), was hidden by a helpful farmer who disguised him as a humble farmhand. When the Qing soldiers couldn’t find Li, they surrounded the village and built checkpoints to screen every traveler just in case anyone was sending food to him. But the farmer came up with an idea: boil mugwort leaves and add them into sticky rice flour to make green rice balls that can be hidden easily in a basket of grass. In the end, Li got his dinner.

Today, mostly prepared and consumed as a street food in southern China, the Qingming dumpling is also sold in stores in packaged form. Those living south of the Yangtze River eat the snack on the Qingming Festival and offer it to the dead. If you are going to sweep tombs this year, take this lovely must-have delicacy for your ancestors.

A tomb-sweeping dish of mugwort and red bean

带着艾草嫩叶的香气，这翠绿的早春小点也寄托了人们对先祖的思念

ingredients

100g glutinous rice flour

30g wheat starch

50g mugwort leaves

70g red bean

70g sugar

2tbsp vegetable oil

steps

1.Soak the red beans in cold water overnight, then boil them until cooked. grind them to make fine dry paste. If the paste is too moist, stir-fry with a little vegetable oil. Mix with the sugar and set aside.

2.Wash the mugwort leaves and cut them into small pieces; grind the leaves using a grinder.

3.Add glutinous rice flour to the ground leaves. Knead the mixture thoroughly together with warm water until the dough loses its stickiness; add a spoonful of oil into the dough for color.

4.Divide the dough into blocks of the same size.

5.Stuff each block of dough with the red bean paste, make them into small balls or jiaozi-shaped dumplings if you like.

6.Put the dumplings into a steamer and steam for 15 minutes, then serve.