Zongzi With Red Bean Paste Sticky Rice Dumplings 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.

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.