See each of our zongzi recipes for more details and step-by-step photos on how to properly wrap them. Add 3 ½ tablespoons of salt and 6 tablespoons of oil to the rice, mix well (taste the rice, add more salt if necessary).
(see pictures below). Carefully fold the sides in over the mixture (folding both sides first), then fold the bottom over. These are all the ingredients you will need: If leaves are very dirty, you may want to use a clean brush to brush each leaf. Triangle shape: Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. Take a long string and wrap the Zongzi firmly. After washing and boiling the bamboo leaves, choose two large ones, make a small cross with the leaves.
Place Zongzi in a large pot and fill the pot with water (water should cover all Zongzi), cover and bring it to a boil. 1.5” cubes and marinate with 1 teaspoon of salt for 20 minutes. Now you fold the top leaf flap downwards to make a package. Bend and twist the leaves in the center to make a funnel shape (see pictures below). Top with more rice and make it level. Boil a pot of hot water and put the bamboo leaves in, soak for 20 minutes. For the detailed instructions, refer to the video above. Reduce heat and cook for four hours. Set aside. Add the fillings in this order: 1 heaped tablespoon of rice, 1 heaped tablespoon of mung beans, pork belly, mushrooms and salted egg yolk, then followed by 1 heaped tablespoon of mung beans and 1 heaped tablespoon of rice. Take two leaves, and overlay with each other (back to back please). Zongzi (also called Zong) has different shapes and various fillings and the main ingredients are sticky rice,  green beans, fresh meat and salted duck egg yolk. One of the famous festivals in China is Dragon Boat festival (端午節).

Layer two leaves, with the smooth sides up and form a cone. The mound should be generous but not overflowing. Like other Chinese festivals, there is also a legend behind it. Her Zongzi were fabulous and never disappointed anyone! These are all the ingredients you will need: If leaves are very dirty, you may want to use a clean brush to brush each leaf. You can read the long story online and learn why Dragon boat racing and eating Zongzi have become the central customs of the festival. This festival commemorates the patriotic poet Qu Yuan (屈原) who died on the fifth day of the fifth month in the Chinese lunar calendar. Follow the step-by-step photos to wrap the zongzi. Wrap Zongzi. Wrap ingredients with bamboo leaves (see instructions below). I have made these Zongzi for many years (only once a year though) and I’m sharing my mom’s secret recipe today. After the meat is marinated overnight, take it out from the fridge, roughly rinse off the beancurd mixture and pad dry. Remember: You must cut away at least half an inch off the bottom of every leaf you use.Make sure the kitchen twine won’t break easily. Sprinkle about 4 tablespoons of five spice powder and mix well. You will need to check the water level, add water as necessary. Wash each one with a brush. Add meat, egg yolk, peanuts, dried shrimp, etc. Place some glutinous rice in, then the filling. When the meat is cool, cover and refrigerate overnight. Enter your email address to follow this blog and receive notifications of new posts by email. Cut pork belly into approx. Boil Zongzi for 4 hours. Cover the bowls with plastic wrap and refrigerate at least 4 hours or overnight. In a small bowl, mash the red fermented beancurd and add light soy sauce and water, mix well. Fill the funnel shape with a few tablespoons of sticky rice, top with a sprinkling of mung beans. Every year she makes a lot and gives them to friends, relatives and neighbours. Two ways to wrap Zongzi. Prepare all the filling, leaves and cotton thread for fixing the Zongzi. Fold the two sides of the leaf over the rice. Soak Green mung beans in water for 2 hours, drain and set aside.

To do this, it’s best to wet the twine first by soaking it in a bowl of water.

Chiu Chow Fun Gor (Teochew Dumplings) 潮州粉果, Mini Red Bean Pudding Cake (砵仔糕 Boot Jai Go / Put Chai Ko). Set aside. In a small bowl, add the black-eyed peas and enough cold water to cover; let soak about 40 minutes. After washing and boiling the bamboo leaves, choose two large ones, make a small cross with the leaves. To wrap dumplings, please refer to this tutorial video. Heat the wok with 1 tablespoon of oil and stir in the beancurd mixture, add pork belly and stir fry until the meat gets a nice coat of the sauce  – about 5 minutes (the meat is not completely cooked). People also added red beans, dried shrimp, peanuts, chestnuts, Chinese sausages, shiitake mushrooms etc. The pork pieces should have a nice coat of powder, add more if necessary. Wash dried shrimp, pad dry and set aside. Now the ingredients are heavy enough to hold the funnel shape, add one leaf to each side and top with more sticky rice, mung beans, peanuts and dried shrimp (the meat and the egg yolk should be in the middle part of the Zongzi). The meat will be too dry if it’s all lean. The pork belly should have some fat, do not trim the fat. I left one ingredient out (紅絲線 aka 紅藍) which is Chinese herb. Overstuffed zongzi are especially prone to bursting in the high pressure environment of the Instant Pot. I just couldn’t find it in the States, probably sold in Asia only. Boil Zongzi for 4 hours. Wrap ingredients with bamboo leaves (see instructions below). This year, the festival falls on June 12 and I can see a lot of Chinese people at the market getting ingredients to make Zongzi. Note 2: Cook each type separately!