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1
Blanch fresh mugwort briefly in boiling water, drain, and squeeze out excess moisture. Transfer to a blender with a small amount of water and process to a smooth liquid. Strain through a fine sieve. The juice should be intensely green and aromatic — pale juice indicates insufficient mugwort.
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2
Place the glutinous rice flour in a bowl. Add the mugwort juice gradually, mixing as you go, until the dough comes together into a smooth, cohesive mass. Work the dough only until it is uniform — stop the moment it is smooth and slightly tacky. Overworking dissipates the herbal fragrance and dulls the colour. This is where the dish lives or dies: the juice must be added incrementally, the dough handled with restraint.
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3
Divide the dough into portions of approximately 30 g each. Divide the red bean paste into equal portions of approximately 30 g each, maintaining a one-to-one ratio of filling to dough by weight.
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4
Flatten each dough portion into a round disc. Place a portion of filling at the centre. Draw the edges of the dough up around the filling and pinch firmly to seal, rolling the dumpling smooth between the palms. The surface should be taut, with no visible seam.
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5
Line a steamer basket with damp muslin or lightly oiled parchment. Arrange the dumplings with space between them. Steam over gently simmering — not violently boiling — water. High heat will cause the dumplings to burst. Steam until the skins are glossy, translucent at the edges, and yield softly to a light press without springing back.
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6
Remove from the steamer immediately. Brush each dumpling lightly with neutral oil while still hot. The finished dumplings should be deep emerald-green, glossy, and smooth. Serve the same day — glutinous rice firms significantly on cooling.