Around Mid May, you will start to find mugwort growing on the road sides or among bushes. My husband and I like to pick a bunch whenever we see it. It has a unique fragrance that you won't forget once you smell it once. It is popular to use this wild edible plant to make into the chewy glutinous dumplings and serve them with sweet bean soup.
INGREDIENTS:
1 cup (packed) Mugwort, young leaves only
1/4 teaspoon Baking Soda
1 cup Glutinous Flour
1/2 cup Water
1 pack Red Bean Paste (store bought)
DIRECTION:
1. Pick the young leaves off the stems; rinse off the dirt.
2. Bring a pot of water to a boil over high heat. Add baking soda and mugwort. Boil until the mugwort soften; about 5 minutes. Drain well.
3. In a processor, add the cooked mugwort and about 1/2 cup of water. Blend until the mugwort is totally smooth.
4. In a mixing bowl, add the glutinous flour. Slowly add half of the mugwort liquid into the flour. Mix until it becomes dough. If it is too dry, add more mugwort liquid. The texture of the dough should feel like an ear lobe.
5. Set a large pot of water to a boil over high heat. When it comes to a rolling boil, roll a small portion of dough into a ball. Add it to the water. Repeat the process until all the dough is gone.
6. When the boiled dumplings float to the surface, it means they are done. Scoop them out and place them in cold water to stop the cooking process.
7. In a small pot, add the bean paste and some water. Stir and cook over medium heat until the paste is diluted into soup. No need to add sugar. It should be sweet enough.
8. Divide the soup into small bowls. In each bowl, add 6-8 mugwort
dumplings.
