A classic regale for Dragon gravy boat festival. With this instructive recipe, you will make sweetness and savory Zongzi, Chinese awkward rice dumplings, with capital relief .
A Traditional Festive food
Zongzi ( 粽子, Chinese sticky rice dumpling ) is a traditional food for celebrating Duanwu festival ( 端午节, aka Dragon boat festival ) which is on the fifth day of the one-fifth calendar month of the taiwanese lunar calendar ( The demand date varies on a regular calendar each year ) .
The Dragon Boat Race international relations and security network ’ t a custom in the North-west of China where I grew up. But Zongzi is decidedly an essential daintiness that makes this festival very attractive and particular.
Sticky, aromatic & flavorful
Zongzi is basically gluey rice with sweetly or mouth-watering fillings wrapped in bamboo or reed leaves. After being cooked in water, all the ingredients stick together and stay in a particular shape when unwrapped .
It ’ s a muggy, aromatic and flavorful treat that involves some very specific preparation. But it ’ sulfur worth every bit of effort as it tastes therefore good !
A personal memory
I felt extremely homesick when I was preparing and shooting Zongzi for this post. The potent olfactory property that lingered in my kitchen for hours brought me back to those good old days. Thanks to my florist’s chrysanthemum and dad who always involved me in the kitchen, I had many angelic childhood memories about Zongzi .
I remember on those early summer days right before Duanwu festival, my mum would ask me and my brother to collect Ma Lian ( 马莲, a type of long, bad grass used to tie the Zongzi alternatively of strings ) in the nearby field. We were then given the opportunity to wrap the Zongzi .
It was identical slippery for young children and most of the time we ended up with broken leaves and spill rice. But my parents always acknowledged our campaign and encouraged us to try again and again. We much didn ’ t have that solitaire to stay right to the end of the cooking, but we got our hands wet and had lots of fun .
I remember how much I loved the olfactory property coming from the toilet in which the Zongzi was boiled. It was so dainty and memorable ! I besides remember how comforting it was to have a coldness Zongzi as a nosh after a bore day in school .
Two varieties: sweet & savoury
There is a large variety of Zongzi across China. They differ in size, condition and occupy. Growing up with sugared Zongzi stuffed with crimson beans and/or chinese dates, I encountered culture shock the first time I heard of savory ones .
Having kernel as the main meet is very popular in the southern regions of China such as Shanghai, Canton, etc. You may besides find them filled with salt testis yolks, chestnuts, dried shrimp, etc .
obviously dulcet and piquant Zongzi are very unlike in taste, but I think they are evenly delightful ! That ’ second why I ’ d like to introduce both versions in this post .
Sweet Zongzi with red beans
red beans ( aka adzuki beans ) are wide used in Northern-style sweet Zongzi. In my recipe I put bolshevik bean paste in the middle ( a fresh surprise when cut open ) then sprinkle hale crimson beans on top of the rice ( a nice search and bite on the surface ) .
I besides like putting a chinese date in each Zongzi to add a unlike sweet taste. In fact, you can be flexible and creative with the fill. For model, mung beans and dry fruits work well besides. fair remember to soak hard ingredients like beans nightlong ahead .
normally, odoriferous Zongzi are served with either honey or boodle. It ’ south delightful both affectionate and cold .
In this post, I wrap sweet Zongzi into a triangulum shape : it has four corners and four triangulum sides. You need a minimum amount of bamboo leaves to make this determine : one wide leaf or two overlap narrow-minded ones for each Zongzi. It ’ second ideal for little Zongzi .
Savoury Zongzi with pork belly
The piquant version requires two fillings : marinated pork barrel belly and shiitake mushrooms. After cooking, the spirit from the pork marinade penetrate into each grain of rice. The kernel becomes indeed tender that it about melts in your mouth. You may serve meaty Zongzi quick, as breakfast, bite or as a raw material of a dinner .
I tried a different shape for the savory ones. You need four bamboo leaves to wrap everything into a five-corner, pyramid shape. It ’ south bigger than the triangle ones and I find it easier to wrap. If you are new to wrapping Zongzi, I recommend that you start with this wrapping method .
How to make Zongzi?
Step 1: Prepare the ingredients
This means to soak the hard-to-cook ingredients ( rice, loss beans ) in water ahead and to marinate the kernel if you are making savory ones .
I use dried bamboo leaves ( widely available in Chinese/Asian shops ) that need to be soaked excessively. They should be fictile when wrap .
Step 2: Assemble and wrap
This is probably the most intimidate separate. actually it ’ s not that hard at all ( please see my detail instructions below ). I think the key point is to be patient. Take your prison term and do not rush .
Step 3: Cook the Zongzi
They need to be boiled in water for about 2.5 hours. You should place a heavy plate on top of the Zongzi to stop them floating ( my ma used to put a flat stone alternatively ). Don ’ thymine forget to check the water level from time to time. Top up to ensure the Zongzi are constantly submerged .
PS: My mum used to boil some eggs with the Zongzi. The olfactory property from bamboo leaves makes them super tasty. It ’ s a bonus !
???? The Alkaline Version: In southern regions of China, yellow-coloured Alkaline Zongzi ( 碱水粽 ) is identical popular. To make this version, add 1 tablespoon of lye water ( Kansui ) to the soaked gluey rice ( weigh 600g/21oz before soaking ). Follow early instructions as common .
Two ways to wrap Zongzi
Triangle shape :
- Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone.
- Place some glutinous rice in, then the filling.
- Top with more rice and make it level.
- 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.
pyramid determine :
- Overlap two leaves like an X. Form a wide cone in the middle.
- Place some glutinous rice in, then the filling.
- 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).
Zongzi: Chinese sticky rice dumpling (粽子)
A classic treat for Dragon Boat Festival. With this informative recipe, you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with great ease.
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Prep:
20
minutes
Cook:
2
hours
30
minutes
Total:
2
hours
50
minutes
Servings:
12
dumplings (sweet or savoury)
Ingredients
For the sweet Zongzi made in triangle shape
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600 thousand gluey rice, 21oz
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4 tablespoon red bean paste aka adzuki attic paste
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4 tablespoon red bean, aka adzuki beans
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12 taiwanese dates, pitted
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12-24 bamboo leaves, two ends trimmed
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12 fudge strings, 70cm/27inch each
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Honey or carbohydrate, for serving, optional
For the savoury Zongzi in pyramid shape
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600 gigabyte gluey rice, 21oz
Read more: Spicy Korean Dipping Sauce Recipe
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6 shiitake mushrooms
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200 guanine pork belly, cut into chunks
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2 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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1 tablespoon Shaoxing rice wine
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¼ teaspoon chinese five-spice gunpowder
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1 pinch whiten pepper
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1 pinch salt
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1 pinch sugar
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1 teaspoon ginger, minced
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48 bamboo leaves, two ends trimmed
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12 cook strings, 125cm/50 edge each
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Instructions
For the sweet Zongzi
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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 : Use one wide bamboo leaf ( or two overlap narrow ones ) to form a constrict cone. First, plaza a date in the cone, then some gluey rice. Add a tablespoon of crimson bean glue. top with more rice and whole red beans. Fold the two sides of the flick 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 fudge string. Please refer to the video below .
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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).
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Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.
For the savoury Zongzi
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Prepare: Soak glutinous rice, shiitake mushrooms and bamboo leaves in water overnight. Marinate the pork with the rest of the ingredients overnight.
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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.
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Cook: Same as cooking sweet Zongzi (see above).
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Serve: Best to serve warm.
Video
NOTES
1. STORAGE : position the Zongzi into an airtight container ( or a sealable credit card bulge ) when they are completely cool. store in the electric refrigerator for up to 3 days or in the deep-freeze for up to 2 months .
2. REHEAT : locate the Zongzi ( defrosted ) into boiling water. Leave to simmer for 3-5 minutes .
The Alkaline Version: In southern regions of China, yellow-coloured Alkaline Zongzi (碱水粽) is very popular. To make this version, add 1 tablespoon of 3.In southerly regions of China, yellow-coloured Alkaline Zongzi ( 碱水粽 ) is very democratic. To make this version, add 1 tablespoon of lye body of water ( Kansui ) to the soaked gluey rice .
CALORIES
Serving:
1
dumpling
|
Calories:
105
kcal
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I had big joy in making these Zongzi and writing this post. It reminds me of where I come from and what is significant in life. I ’ vitamin d love to take this opportunity to say THANK YOU to my fantastic parents who filled my childhood with felicitous memories through food .
