Zongzi Sticky Rice Dumplings Recipes

ZONGZI (STICKY RICE DUMPLINGS)

Steps:

• Soak the bamboo leaves overnight. Wash and rinse the leaves before wrapping. Depending on the wrapping style, you'll need at 3-4 bamboo leaves per zongzi.
• Soak the sticky rice overnight. Drain it in a colander. Add 2 tablespoons of salt and set aside.
• Marinate the pork belly overnight with soy sauce, salt, five spice powder, and black pepper powder.
• Soak the mung beans and peanuts overnight. After drain it in a colander, add 1 tbsp salt.
• Soak the shiitake mushrooms, dried shrimps and scallops in separate bowls for 1-2 hours.
• Take one leaf and fold up the bottom to create a cone.
• Fill with a layer of rice on the bottom. Then add the mung beans, egg yolks, pork belly, dried scallops and shrimps, shiitake mushrooms, Chinese sausage.
• Add another layer of leaf around and top with mung beans and rice.
• Top with another leaf. Fold the bottom side up, then the two sides into the middle. Then pinch the leaves on the other side and fold them down.
• Tie the zongzi securely with the twine.
• Layer two leaves slightly crossing each other. Fold up the bottom to create a cone.
• Add the fillings as mentioned above.
• Add two leaves to each side, and top with more mung beans and rice.
• While your left hand holding at the bottom of the zongzi, fold the two sides into the middle. Make sure to hold the leave tight so that it doesn't fall apart.
• Pinch the leaves on one side and fold them down, and do the same on the other side. Tie the zongzi securely with the twine. Cut off the excessive leaves if needed.
• For pressure cooker, use the manual setting and set the timer for 1 hour.
• For regular pot, boil the zongzi for 3 hours.

VEGAN ZONGZI (STICKY RICE DUMPLINGS)

Steps:

• Soak the bamboo leaves overnight.
• Rinse the glutinous rice and dried shiitake mushrooms and soak in separate bowls overnight.
• Soak the string, mung beans and peanuts in separate bowls.
• Measure out the cooked chickpeas, chop the kabocha and slice mock meat.
• Rinse and wash the bamboo leaves. Trim the bottom stems so that the ends are flat (refer to photo) and keep them in water so they don't dry out.
• Drain the rice and mix with soy sauce and salt.
• Drain the shiitake mushrooms and slice them into small bite sized pieces.
• Drain the peanuts and mung beans.
• Follow the video and/or photos to make the cone out of the bamboo leaves. Add 2 tbsp of the rice, 1 tbsp of the mung beans, 1-2 pieces of mock meat, 1 cube of kabocha, 2 pieces of shiitake mushrooms, 1 tbsp of chickpeas and 1/2 tbsp of peanuts. Top it off with another 2 tbsp of rice (it was about 55-60g of rice per rice dumpling). How much you can add in will depend on the size of your bamboo leaf but this was the perfect amount for the ones I was using. Then finish wrapping the dumpling and securely wrap and tie it with string. If at any time the bamboo leaves rip, you must start over. This is why I recommend soaking a couple extra because I find 4-5 leaves rip.
• Once everything is wrapped up, prepare a medium to large pot (large enough to fit all the zongzi). Fill the pot with cold water and place a plate that covers majority of the pot on top. Add more water if needed-- everything should be submerged in water. Turn the heat up to medium high. Once the water is at a boil reduce the heat to medium/medium low and let it simmer for 2.5 hours.
• Ensure the water is not boiling but simmer with light bubbles rising. Check every 30 minutes to ensure the zongzi are still submerged in water. If you need to add water, be sure to use HOT water.
• Once 2.5 hours passes, turn off the heat. Remove the plate and zongzi carefully out of the pot using tongs.
• Cut the strings, unwrap them and serve with sauce and green onions or let them cool completely before storing them in the refrigerator or freezer.

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.

SHANGHAI STYLE PORK ZONGZI (STICKY RICE DUMPLINGS)

Steps:

• The night before: Soak the zongzi leaves by weighing them down in a bowl of water with a heavy object. They should be completely submerged. In a large container, soak the glutinous rice in water, making sure the water level is 3-4 inches above the rice, as it will expand considerably as it soaks. Cut the pork belly into 1-inch x 2-inch chunks. Combine the pork with all the marinade ingredients except the water (the light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, white pepper, and five-spice powder), and mix everything well. It may seem like a lot of salt, but the rice will absorb the saltiness during the cooking process. If there is no visible liquid after mixing, add water, 2 tablespoons at a time. Pork can soak up a lot of liquid and the liquid will help to keep it moist. The pork marinade should be wet, but without too much liquid pooling at the bottom.
• The next day: Completely drain the rice using a fine-meshed colander or sieve. Mix in the rice marinade ingredients (the light soy sauce, dark soy sauce, sugar, and salt), and mix everything well. Set aside, and marinate for about 30 minutes. In the meantime, wash each leaf front and back with a soft cloth, and rinse. Transfer them to a bowl of fresh water until you're ready to wrap the zongzi so they don't dry out. Lay out all the components: the pork, the rice, zongzi leaves, and kitchen twine. Now you're ready to start wrapping zongzi! Follow the step-by-step photos on how to wrap them. There will be visible sauce at the bottom of the rice when you get to the end, simply drain it out once you start to see this, as you don't want any excess liquid in the zongzi.
• To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Ideally, there will be no visible gaps. If necessary, put a large heatproof plate directly on top of the zongzi to weigh them down. Fill the pot with cold water until they are completely submerged. Place the pot on the stove over high heat. Once the water boils, turn the heat to medium-low, and let it simmer for at least 4-5 hours. The water should be "moving" at a light simmer; definitely not boiling. Check the pot fairly often to make sure the zongzi are always submerged in water. Add only boiling water so the water temperature never gets too low.

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).

ZONGZI RECIPE

Steps:

• For dry leaves, pre-soak in clean water overnight and it will turn green in next morning. And then wash the leaves carefully with a clean towel.

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.