Add the shiitake mushrooms. Select two leaves and cut off both ends of each.
Pause min Stop Start Timer. I have to put some thoughts together and come up with a tasty vegetarian version soon. 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.
There are several types of Zongzi leaves in China, and the most popular ones are the bamboo leaves. We’ll break it down for you to prepare each component. Also known as the Duanwu Festival, it has been a tradition for well over 2,000 years.
:-). Add to Meal Plan. Get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Get my free guide: "3 Simple Steps to Feel Lighter All Day", We collect, use and process your data according to our.
Sometimes I find it too fatty for my tastes, but you do need pork with a certain amount of fat to make the recipe work.
Add the seasonings to the rice and mix until evenly coated. Pork can soak up a lot of liquid and the liquid will help to keep it moist. Our detailed, step-by-step Cantonese-style, (also called glutinous rice, or "sweet rice"). For extra security, you can use another piece of twine to wrap the zongzi again, crosswise. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical or nutritional advice. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. Choose “Manual” at “High Pressure” and set a timer for 1 hour. And of course, no Dragon Boat Festival would ever be complete without the sticky rice dumplings known as zongzi. Traditional zongzi always use pork belly. Just made both the Cantonese and Shanghai versions.
:). If you find yourself in my shoes, you must give this zongzi recipe a try this year, and if not, then next year. Some of the leaves are bound to get ripped. Once the water boils, turn the heat to medium-low, and let it simmer for at least 4-5 hours.
Tag @thewoksoflife on Instagram and hashtag it #thewoksoflife! 2,000 calories a day is used for general nutrition advice.
Feel free to halve the recipe if you want a smaller batch. In the meantime, wash each leaf front and back with a soft cloth, and rinse. If necessary, put a large heatproof plate directly on top of the zongzi to weigh them down. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
I wouldn’t recommend using fresh mushrooms because they tend to shrink a lot and might make your zongzi collapse if you add too much. 1.6 Hours of Cleaning.
Wash bamboo leaves under cold running water. Required fields are marked *, Disclaimer: The entire contents of this website are based upon the opinions of Anne Guillot, unless otherwise noted.
Lastly, I would drain the liquid (BTW, you can drink the liquid with some sugar/syrup/honey). Another ingredient to add texture and salty umami to your zongzi.
Some of the leaves are bound to get ripped!
The next day, boil for 5 minutes, drain, and set aside. Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen.
There are 276 calories in 1 Chinese Zongzi Sticky Rice Dumplings II.
Soak the sticky rice in cold water for one hour.
Now we can! To make the dish gluten-free, use tamari to replace both soy sauce and dark soy sauce. Filed Under: Dim Sum, Dumplings & Wontons, Recipes, Rice, Your email address will not be published. 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. Just in case this is the first time you’re reading about zongzi (粽子), or joong in Cantonese, it’s basically a Chinese version of a tamale: rice wrapped inside a leaf, then boiled in water until cooked through. Oh wow I can’t wait to make these at home! Thank you, Tracey, for letting me know :-).
Hi Judy, Thanks so much. Lastly, you should know that cooking sticky rice dumplings requires a long time. Hi Michi, if I were to use mung beans, I’d soak them overnight, then cook them in a little bit of water until softened. Serves 8 – Total time 90 min 8 oz (225g) lean pork meat 15 small shiitake mushrooms 10.5 oz (300 g) sticky rice, uncooked 1 tsp dark soy sauce (for the rice) 1 tbsp light soy sauce (for the rice) salt, pepper (for the rice) 20 bamboo leaves, dried kitchen or garden string For the marinade: 1 tsp dark soy sauce 1 tbsp light soy sauce 1 tbsp ShaoXing wine or similar cooking wine 2 tsp sesame oil 1 tsp honey 3 slices fresh ginger 10 Sichuan peppercorns 4 star anise salt, pepper.
There are 270 calories in 1 serving of Zongzi.
Kids love them because it’s like a surprise…”what’s in there, Mom?”, Your email address will not be published. The next day, heat the oil in a wok over medium heat.
Now we are ready to make the zongzi.
You can find them at most Asian grocery stores or on Amazon. Re-boil the zongzi in water for 15-20 minutes. It’s a commitment to make them, but the actual cooking time is quite long (though it does vary on the sticky rice dumpling size and how tightly you wrap the twine). I tested this recipe with pork belly and pork shoulder, and with a small piece of pork belly and pork shoulder combined to get a happy medium. Marinate overnight.
Return the pot to a low simmer and cook covered for 3 hours (4 if the zongzi are very large).
Stuff the bottom of the cone with sweet rice, Further add sweet rice to almost fill the cone.
Chinese Stir-Fry Sauce: For Any Meat/Vegetables! So good!
Print Share. You will use fewer leaves in reality, but it’s always good to soak a few extras so you have enough later in case some of the leaves rip apart. It’s important to use shelled beans, otherwise the shell will create a tough mouthfeel once cooked. Saw the Instagram post, you did great :-), There are so many variations in toppings, it’s always interesting to see how each family has its own recipe. My personal favorite is my aunt’s lye water zongzi (碱水粽).
Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! I’ve included a number of notes below so you can replace any ingredients you can’t find, assemble your own pork zongzi with what you have on hand, and fine tune it to your tastes. Hi Yuklin, if you use a large lotus leaf for each zongzi, see my luo mi ji post, there will be many layers of leaves to protect the rice inside.
Will make again soon….my 36 were gone in a week. 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.
It was actually a very special event.