Zongzi Chinese Sticky Rice Dumpling 粽子 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.)

ZONGZI: CHINESE STICKY RICE DUMPLING (粽子)

Steps:

• Prepare: Soak glutinous rice, red beans and bamboo leaves in water overnight.
• Assemble (triangle shape): Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. First, place a date in the cone, then some glutinous rice. Add a tablespoon of red bean paste. Top with more rice and whole red beans. Fold the two sides of the leaf over the rice. Then fold the top of the leaf down to cover the rice completely. Wrap the rest of the leaf around the shape. Tie with a cooking string. Please refer to the video below.
• Cook: Place Zongzi in a pot (ideally small enough to let them snuggle). Fill the pot with water completely covering the Zongzi. Place a heavy plate on top. Bring the water to a boil then leave to simmer for 2.5 hours (check the water level from time to time. Top up to ensure the Zongzi are always underwater).
• Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.
• Prepare: Soak glutinous rice, shiitake mushrooms and bamboo leaves in water overnight. Marinate the pork with the rest of the ingredients overnight.
• Assemble (pyramid shape): Overlap two leaves like an X. Form a wide cone in the middle. Place some glutinous rice in, then the pork and mushroom. Top with more rice and make it level. Fold two ends of the leaves towards the middle. Then use another two leaves to seal two sides. Tie with a cooking string (opposite direction of the last two leaves). Please refer to the video below.
• Cook: Same as cooking sweet Zongzi (see above).
• Serve: Best to serve warm.