Qingming Arrives, Qingtuan Fragrance

Traditionally sweet, now savor the umami burst of Black Truffle Bamboo Shoot & Shrimp Qingtuan. Verdant mugwort-glutinous skin envelops plump, springy shrimp, paired with bamboo shoots and black truffle. One bite—as if embracing the whole essence of spring~

Ingredients (for 10 pieces)

Mugwort Dough

- Fresh mugwort leaves 150g (or mugwort powder 20g)

- Glutinous rice flour 200g

- Rice flour 50g

- Wheat starch 30g

- Fine sugar 20g

- Lard/vegetable oil 15g

- Baking soda 1 pinch (keeps mugwort vibrant green)

Black Truffle Shrimp & Bamboo Shoot Filling

- Black tiger shrimp 150g (diced)

- Bamboo shoot tips 100g (blanched, finely diced)

- Pork shoulder 150g (minced, 30% fat 70% lean)

- Fresh black truffle 10g (or 1 tbsp black truffle paste)

- Minced ginger 5g

- Light soy sauce 15ml

- Oyster sauce 10ml

- White pepper powder, a pinch

- Sesame oil 5ml

- Cooking wine 10ml

- Starch 5g

Preparation Steps

Filling Preparation:

1. Blanch bamboo shoots for 3 minutes to remove bitterness, squeeze dry and finely dice

2. Marinate shrimp with cooking wine and a pinch of salt for 10 minutes, then dice

3. Add all seasonings to minced pork, stir clockwise until elastic

4. Mix in shrimp, bamboo shoots, and freshly grated black truffle

Mugwort Preparation:

1. Blanch fresh mugwort leaves in boiling water with baking soda for 30 seconds

2. Immediately shock in ice water to preserve color, then squeeze dry

3. Blend with 150ml water into a smooth paste (strain before use)

Dough Preparation Techniques:

1. Combine glutinous rice flour, corn oil, and sugar. Gradually pour in warm mugwort juice (≈80°C) while mixing.

2. Scald wheat starch with 30ml boiling water, stir rapidly until translucent.

3. Blend both dough mixtures, add fat, knead until smooth and non-stick.

Wrapping Technique:

1. Take 50g dough, roll into ball; shape into bowl using thumb rotation

2. Fill with 30g filling, gradually seal using thumb-forefinger grip

3. Steam over boiling water for 8-10 mins on parchment paper

4. Brush with thin oil to prevent sticking; wrap in plastic wrap when cooled

Secrets to Perfection

Seasonal Selection: Pre-Qingming mugwort is tenderest; spring bamboo shoots are sweetest

Black Truffle: Freshly grated for peak flavor; choose truffle paste with whole truffle bits

Steaming Key: Maintain high heat; avoid over-steaming to prevent collapse

Storage: Refrigerate 3 days / Freeze 2 weeks; lightly spray water before reheating

Flavor Experience

Bite through the jade-like skin, and the rich aroma of black truffle envelops you first. Then comes the dance of springy shrimp and crisp-tender bamboo shoots, bathed in savory pork juices—where tradition and innovation perfectly merge. Paired with a cup of Mingqian Longjing tea, this becomes spring’s most delightful treat. Give it a try!

Article source:

https://mp.weixin.qq.com/s/nm9h_7N6wzcl6g5TIxH7mw

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