There are also 2 styles for cooking the Zongzi: Steaming & Boiling method. Stay in the know with a daily dose of the best seasonal recipes! Then place the pot over the stove and bring the temperature up to medium high heat. If you are too lazy to read the step-by-step instruction a few paragraphs below. It’s savory, rich with pork, and salty, with a combination of duck egg yolk, mung beans, and shiitake mushrooms. We hope you enjoy following along! Joong – is the pronunciation of Cantonese sticky rice dumpling in Guangdong.

We love watching the dragon boat races in Aberdeen and down in Stanley but it is complete chaos! Zongzi recipe: You’ll need: 2500g glutinous rice 800g pork belly 40 salted egg yolks 200 coriander leaves Candied dates Dark soy sauce Salt Chicken essence Edible alkali Cotton thread. The night before, rinse your rice with water until water runs clear. I really enjoy pork belly in zongzi. I’ve included very detailed step-by-step photos and hopefully, they’ll make your experience go smoothly. Arrange the leaves on a work surface, overlapping them by about 1 inch. Cover the zongzi with 1 inch of cold water. All Rights Reserved. This might be the best tutorial I’ve seen on the web yet! The rice will absorb a good deal of water.

Fold the leaves toward you to form a cone shape. Yum! I’ve never made my own zongzi before. When you are done, double knot the string. The recipe I am sharing today is a sweet zongzi with red bean paste which only requires 3 ingredients. Egg & scallion crepe is a popular Chinese breakfast that requires minimum ingredients and preparation. Boil leaves in a large pot for about 10 minutes, or until all the leaves are pliable and look evenly wet and slightly more brown.

You also run the risk of the fillings spilling out if your dumplings aren’t secure. Your email address will not be published. A common one involved using two leaves together. Hi Anita, thank you for the kind words. If you love eating zongzi, but you’re over the whole “wrap them in a leaf” thing, this recipe is for you!

To cook the dumplings, you can steam or boil them. Are you up for the challenge to make these red bean rice dumplings with me? Both are similar, but each use a slightly different type of …
Snip off the hard ends. I don’t eat zongzi often, only about once a year, but it was fun to learn how to make my own! I also liked drizzling a little of the excess marinade onto the rice. You can store cooked zongzi in the freezer for several months. Add another 2 tbsp of glutinous rice to completely cover the red bean paste. Hi Meghan, as Eugene said, you can get the dried bamboo leaves in Asian supermarket and re-hydrate them per step 2. You’ll want to soak these for about 30 minutes, to remove any dirt and to soften them. I can’t bet on having my Mom making these for me forever.

At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water to a boil. This will wash off any dirt or dust and should make your leaves soft enough so that you can fold them to get them to fit into a large pot. Use a string to bind the zongzi so the leaves don’t unfold.

Cover and bring to a boil, then simmer over moderately low heat until the rice is tender and sticky, about 1 hour; add more boiling water if needed to keep the zongzi submerged. Really neat recipe — thanks. Repeat the same process until you finish either the rice or red bean paste. Terms | Privacy. Wash and soak the glutinous rice for 5 hours, then drain it. I can fold regular dumplings with my eyes closed, but this wrapping is new to me. As for the glutinous rice (sticky rice), they come in 5 lb bags or to some extend larger package. Required fields are marked *. Then you will want to boil them for another 10 minutes until they become pliable for folding. You may also have what it takes to make these bamboo leave covered sticky rice (glutinous rice) dumplings aka Zongzi 粽子, a beautiful and delicious traditional Chinese treat served around Dragon Boat Festival. Sounds very useful…, The multi-functional pressure cooker is super useful! Our 22 Best Crock Pot and Slow-Cooker Recipes, 1 tablespoon toasted sesame seeds, plus more for serving.

Add 4-5 peanuts and half an egg yolk. I hope you find it helpful! The fillings of fresh meat, red bean paste and egg yolk are popular. Next year I will look harder and try a few other Asian supermarkets, perhaps some of the Vietnamese ones.

Submerge the bamboo leaves for 30 minutes until soft. First, you’ll need to prep most of your ingredients overnight or for at least a few hours. I agree that wrapping them is the toughest part. Usually several strings are tied together and hung off of a door knob, sink, closet, etc. Roll the leaves to form a cone. Put a plate large enough to hold the zongzi down. Bring a large pot of water to a boil. I actually cooked mine in my multi-function pressure cooker. Add the zongzi and let boil over low heat for 90-120 minutes. I wasn’t able to find just salted duck yolks at Ranch 99. Thanks.

Marinade overnight in the fridge. All Rights Reserved. They can be eaten and found year-round, but are most often eaten during Dragonboat Festival (Duanwu Festival). This should form a triangle. Transfer the bamboo leaves to a large pot of boiling water and let them simmer for at least 10 minutes or until the leaves are green fully rehydrated. Every year, I get several requests for a recipe, so this year I decided to finally make my own. Put a plate large enough to hold the zongzi down. They can be eaten and found year-round, but are most often eaten during Dragonboat Festival (Duanwu Festival). Drain the excess before assembling. Zongzi. Fill the pot with cold water until every zongzi is submerged. How many zongzi do you cook at a time in your Instapot and how much water do you add in the Instapot when cooking? Would rather just enjoy your delicious zongzi in peace! A slow cooker can can take your comfort food to the next level. All you need are 3 ingredients! Thanks for stopping by Juliana. Get a medium-large, or a pot big enough to hold all of your zongzi inside without having too much space. Sometimes, you’ll see the dumplings in bundles. Then add about 5 pieces of pork belly. Cantonese Zongzi. Cover with plastic wrap and refrigerate overnight. The meat is tender and flavorful and the fat from the meat helps to flavor the rice as well. For the rest of the wrapping steps, please refer to photos above for more details. Boil raw peanuts until softened, about 1-2 hours; I accidentally bought blanched peanuts which is why mine in the photos look white rather than light brown.
For this year it falls on May 30th.

Once all your ingredients are ready, you can lay them out so you can wrap the dumplings. Wishing you a lovely weekend!

Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. They can be filled with mung beans, red bean paste, pork belly, salted egg yolks, mushrooms, chicken, Chinese sausage, etc.