Take a long string and wrap the Zongzi firmly.
Now the ingredients are heavy enough to hold the funnel shape, add one leaf to each side and top with more sticky rice, mung beans, peanuts and dried shrimp (the meat and the egg yolk should be in the middle part of the Zongzi).
Two ways to wrap Zongzi. (see pictures below).
Boil a pot of hot water and put the bamboo leaves in, soak for 20 minutes.
People also added red beans, dried shrimp, peanuts, chestnuts, Chinese sausages, shiitake mushrooms etc. Note 2: Cook each type separately!
Bend and twist the leaves in the center to make a funnel shape (see pictures below). The mound should be generous but not overflowing. Fold the two sides of the leaf over the rice. Cut pork belly into approx. Wash each one with a brush. Like other Chinese festivals, there is also a legend behind it. Add meat, egg yolk, peanuts, dried shrimp, etc. For the detailed instructions, refer to the video above. To wrap dumplings, please refer to this tutorial video. Carefully fold the sides in over the mixture (folding both sides first), then fold the bottom over.
Wrap Zongzi. The pork belly should have some fat, do not trim the fat. I left one ingredient out (紅絲線 aka 紅藍) which is Chinese herb. After the meat is marinated overnight, take it out from the fridge, roughly rinse off the beancurd mixture and pad dry. Set aside. 1.5” cubes and marinate with 1 teaspoon of salt for 20 minutes. Enter your email address to follow this blog and receive notifications of new posts by email. One of the famous festivals in China is Dragon Boat festival (端午節). Remember: You must cut away at least half an inch off the bottom of every leaf you use.Make sure the kitchen twine won’t break easily. You can read the long story online and learn why Dragon boat racing and eating Zongzi have become the central customs of the festival. Boil Zongzi for 4 hours. Now you fold the top leaf flap downwards to make a package. Take two leaves, and overlay with each other (back to back please). When the meat is cool, cover and refrigerate overnight. The pork pieces should have a nice coat of powder, add more if necessary. I have made these Zongzi for many years (only once a year though) and I’m sharing my mom’s secret recipe today.
In a small bowl, add the black-eyed peas and enough cold water to cover; let soak about 40 minutes.
Cover the bowls with plastic wrap and refrigerate at least 4 hours or overnight.
Wash dried shrimp, pad dry and set aside.
Boil Zongzi for 4 hours. Every year she makes a lot and gives them to friends, relatives and neighbours. Place Zongzi in a large pot and fill the pot with water (water should cover all Zongzi), cover and bring it to a boil. See each of our zongzi recipes for more details and step-by-step photos on how to properly wrap them. After washing and boiling the bamboo leaves, choose two large ones, make a small cross with the leaves. Overstuffed zongzi are especially prone to bursting in the high pressure environment of the Instant Pot. Add the fillings in this order: 1 heaped tablespoon of rice, 1 heaped tablespoon of mung beans, pork belly, mushrooms and salted egg yolk, then followed by 1 heaped tablespoon of mung beans and 1 heaped tablespoon of rice. The meat will be too dry if it’s all lean. This festival commemorates the patriotic poet Qu Yuan (屈原) who died on the fifth day of the fifth month in the Chinese lunar calendar. Soak Green mung beans in water for 2 hours, drain and set aside. These are all the ingredients you will need: If leaves are very dirty, you may want to use a clean brush to brush each leaf. Fill the funnel shape with a few tablespoons of sticky rice, top with a sprinkling of mung beans. Add 3 ½ tablespoons of salt and 6 tablespoons of oil to the rice, mix well (taste the rice, add more salt if necessary). Heat the wok with 1 tablespoon of oil and stir in the beancurd mixture, add pork belly and stir fry until the meat gets a nice coat of the sauce – about 5 minutes (the meat is not completely cooked).
Triangle shape: Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. Chiu Chow Fun Gor (Teochew Dumplings) 潮州粉果, Mini Red Bean Pudding Cake (砵仔糕 Boot Jai Go / Put Chai Ko). These are all the ingredients you will need: If leaves are very dirty, you may want to use a clean brush to brush each leaf. I just couldn’t find it in the States, probably sold in Asia only. Zongzi (also called Zong) has different shapes and various fillings and the main ingredients are sticky rice, green beans, fresh meat and salted duck egg yolk. Wrap ingredients with bamboo leaves (see instructions below). In a small bowl, mash the red fermented beancurd and add light soy sauce and water, mix well. To do this, it’s best to wet the twine first by soaking it in a bowl of water. Her Zongzi were fabulous and never disappointed anyone! Place some glutinous rice in, then the filling.
Set aside. Wrap ingredients with bamboo leaves (see instructions below). You will need to check the water level, add water as necessary. This year, the festival falls on June 12 and I can see a lot of Chinese people at the market getting ingredients to make Zongzi. Sprinkle about 4 tablespoons of five spice powder and mix well. Top with more rice and make it level. Reduce heat and cook for four hours. Prepare all the filling, leaves and cotton thread for fixing the Zongzi. Layer two leaves, with the smooth sides up and form a cone. Follow the step-by-step photos to wrap the zongzi.
After washing and boiling the bamboo leaves, choose two large ones, make a small cross with the leaves.