Boil the Californian raisins in Chinese yellow wine, together with ginger and oranges until the raisins have absorbed the flavour of the wine and the liquid has been reduced to a syrup. Cool and chill this mixture.

Mix the flour, starch and green tea powder with water to form a dough skin. Flatten dough, cut round circles from it and fill each one with the chilled raisin mixture. Seal the balls and boil them in water until they float. Serve warm.