Instant Pot Zongzi Joong Recipes

PORK ZONGZI (CANTONESE SAVORY STICKY RICE DUMPLINGS)

Steps:

• Soak the bamboo leaves, sweet rice, and mung beans separately in water overnight.
• Combine all the pork ingredients and allow to marinate overnight.
• (Optional- to sanitize the bamboo leaves, remove them from the soaking liquid and add them to a pot with fresh water. Bring it to a boil and cook the leaves for 5 minutes.) Drain the leaves and wipe them each down on both sides. Cut off an inch from the base and an inch from the tip.
• Place the shiitake mushrooms in a medium-sized bowl and add hot water to cover. Soak for 15 to 20 minutes, or until the mushrooms are soft throughout. Drain the mushrooms, squeeze out the excess water, and slice them into quarters.
• Drain the rice and transfer it to a big bowl. Add the seasonings to the rice and mix until evenly coated.
• Drain the mung beans and transfer them to a medium-sized bowl.
• To wrap the zongzi (see the process photos above for the steps)
• Take two leaves, making sure they do not have any holes or tears. Use a pair of kitchen scissors to cut off 1" (2.5 cm) from both ends. Face the smooth sides towards yourself (this is the side that will contain the filling), with the wider base sides facing away from each other, then overlap the leaves to make 1 long strip. There should be 3-4" (8-10 cm) of individual leaf sticking out beyond the overlap on each side. A third of the way along the strip, pinch the side opposite from you and fold it into a cone shape, with the leaf sticking out from one end. Hold the cone using one hand and begin to add the filling with your other hand.
• Add 2-3 tablespoons of rice to the bottom and press it up against the sides to create a small well. Add a piece of pork (make sure every piece added has a chunk of fat), half a yolk, two quarters a shiitake, and 1 to 2 tablespoons of mung beans. Add 2 to 3 tablespoons of rice over everything. Gently press and smooth as you do. There should be a 1/4" (1/2 cm) lip around the rice.
• Take the open side of the zongzi between your thumb and index finger and fold the sides inwards, covering the rice. Fold the long leaves over the open area, tightening between your thumb and index finger to create a pointed triangular shape. Then flip the zongzi over and wrap the leaves around tightly to seal it. Wrap the zongzi in a piece of twine, making sure it is cinching any area where the leaf might come loose, and tie it off. For extra security, you can use another piece of twine to wrap the zongzi again, crosswise.
• Cook on the stovetop: Bring a large pot of water to boil and add the zongzi. Return the pot to a low simmer and cook covered for 3 hours (4 if the zongzi are very large).
• Cook in an Instant Pot: Add the zongzi to an Instant Pot and water to cover. Close the lid and make sure the valve is sealed. Choose "Manual" at "High Pressure" and set a timer for 1 hour. Once done, let the Instant Pot release the pressure naturally.
• Drain the zongzi from the water and serve hot.
• Store cooked and wrapped zongzi in an airtight container or Ziplock bag in the fridge for 5 days or in the freezer for up to 6 months. To reheat, thaw the zongzi completely in the fridge overnight. Boil the zongzi in water until heated through, 15 to 20 minutes. You can heat up the unwrapped zongzi in a microwave as well.

ONE-POT LEMON RICOTTA SPAGHETTONI

Steps:

• Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
• Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
• Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.