How To Make Rice Dumplings Recipes

CANTONESE-STYLE ZONGZI RECIPE

Steps:

• Cut the pork into 20 pieces. Marinate the pork overnight or up to three two days in the refrigerator
• Soak the mushroom. Combine with the seasonings.
• Soak and rehydrate the dry oysters for one hour.
• Soak the glutinous rice overnight or at least four hours. Combine with the seasonings.
• Soak the mung beans for at least one hour. Combine with the seasonings.
• Stir-fry the glutinous rice, mung beans, dry shrimps and dry oysters until aromatic.
• Soak the chestnuts. Clean. Lightly toast the chestnuts.
• Cut the egg yolks into quarters.
• Place the leaves in a stockpot and fill up with cold water enough to submerge the leaves.
• Place a bowl on top of the leaves to prevent them from floating.
• Add a tablespoon of vegetable oil. Bring it to a boil.
• Boil at low heat for half an hour.
• Remove and soak the leaves overnight.
• Use the leaves immediately to wrap the zongzi. Soak them in water if you want to use them later so that the leaves sill not dry out.
• This step requires some demonstration. Please refer to the note above and watch the video.
• Choose a stock pot with the right size to nest all the zongzi.
• Bring the water to a boil.
• Place all the zongzi into the pot. Make sure all the zongzi are submerged in the water.
• Add boiling water from time to time.
• Add boiling water from time to time if necessary. Do not add cold water.
• After six hours, remove the zongzi from the pot. Unwrap them immediately or keep them for future enjoyment. (You can freeze the zongzi up to two weeks.)

STICKY RICE DUMPLINGS RECIPE

Steps:

• Gather the ingredients.
• Mix 1 teaspoon cornstarch with 3 tablespoons soy sauce until cornstarch dissolves.
• Pour over chopped chicken breasts in a small mixing bowl. Stir well and set aside.
• Place a wok or large frying pan over medium-high heat. Add 1 tablespoon oil and swirl around, then add the ginger and stir-fry 30 seconds.
• Next, add the chicken.
• As you stir-fry, add 1 tablespoon white wine or stock whenever the wok/pan becomes dry.
• After about 2 minutes (or when chicken is cooked), add the mushrooms and stir-fry another 1 to 2 minutes, or until mushrooms have softened.
• Make the stir-fry sauce: combine fish sauce, brown sugar, 1 piece grated peeled ginger, lime juice, dark soy sauce, and oyster sauce
• Add the stir-fry sauce to the wok and turn the heat down to low while you stir it in. Do a taste-test and adjust seasoning as needed. Switch off the heat and set aside to cool.
• Unfold banana leaves. Using scissors, cut one large rectangular piece (approximately 1 foot by 1 1/2 feet). Then cut a smaller piece to go inside (approximately 8- to 10-inch rectangle). The smaller piece is like a lining (banana leaves are naturally porous).
• Bring out the prepared sticky rice. Scoop out enough rice to make a square patty in the center of the 2 banana leaves (the patty should be about 4" square or slightly larger, and about 1/2" thick).
• Now place about 1 heaping tablespoon of the chicken stir-fry filling (or slightly more) over the rice.
• Take another scoop of sticky rice and cover the filling so that it's almost like a sandwich. Sticky rice is easy to work with―if you find there are places where the filling is left uncovered, simply patch these areas with a little more sticky rice.
• Now fold down the top of the banana leaf rectangle over the sticky rice. Holding this in place, bring up the bottom of the rectangle then fold over the sides. Think of wrapping a present or parcel. Use a toothpick, satay stick or some baker's twine to secure your banana leaf packets.
• When ready to eat, heat them up in the oven 15 minutes at 350 F, or you can also microwave or steam them.
• Eat the dumplings out of the banana leaves (the leaf lends the dumpling a delicate, unique fragrance and flavor).

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

HOW TO MAKE RICE DUMPLINGS

Steps:

• Soak glutinous rice for about 5 hours
• Tear the zong leaves, wash, and cook for 10 minutes. The rope is not broken and must be cooked.
• Choose the right leaves and wash them, the best size is 4 to 6 cm wide and most suitable
• The folded corners of the zong leaves must be in place, otherwise the rice will leak and it won't taste good when cooked
• Turn down the zongye, pinch it with your right hand, and fold it to the right. The rice is about one centimeter away from the mouth of the zongye, and the shape of the package is relatively standard.
• This is the shape of the corner horn
• : The rope tied at an oblique angle will not fall apart, it must be in place
• The finished product is waiting to be out of the pot