How to make Zongzi 粽子/ Joong 粽 Chinese Sticky Rice Dumplings🐲 Fully Loaded!
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- Опубліковано 30 вер 2024
- Zongzi 粽子 (In Mandarin) / Joong (in Cantonese) are Chinese sticky rice dumplings wrapped with bamboo leaves. The filling and wrapping styles vary by different regions of China. Every household has their own version. Some are sweet, some savory, and some alkaline. The ones that I grew up eating are the Toisan/Cantonese version filled with pork belly, peanuts, Chinese sausages, mung beans, salted duck egg yolks, dried shrimp, dried scallops and chestnuts. Making these is a labor of love but totally worth it because it’s 100% fresher and you could customize to your own liking. When I buy these from the stores, they’re always filled with a ton of rice and not a lot of filling and the filling is the best part! The ones I’ve made in this video are loaded with the goods, so no skimping here! 😁
These are traditionally eaten to celebrate Duanwu Festival also known as “Dragon Boat Festival” 端午节 🚣 This holiday falls on the 5th day of the 5th month on the Lunar Calendar. This holiday is filled with festivities such as dragon boat races, prayers, family reunions and lots of sticky rice dumplings! I hope you enjoy this video, if you’ve tried this recipe please drop me a comment. I would love to hear from you!
✨Ingredients: [Recipe makes 30 sticky rice dumplings] ✨
* Dried bamboo leaves - (1 packet - comes with 2 bundles)
* Salted duck egg yolks (30)
* Dried yellow mung beans - 1lb (453g)
* Lap cherng (Chinese sausage) - 10 sausages
* Dried shrimps (30)
* Dried scallops (60)
* Dried chestnuts (30)
▫️Star anise (1)
▫️Chicken stock - 14.5 fl oz (411g)
▫️Chicken bouillon - 1 tbsp (18g) - amzn.to/3TqYY1o
* Raw peanuts - 3lb (1.36kg)
▫️Star anise (2)
▫️Chicken bouillon - 2 tbsp (36g)
* Pork belly - 2lbs (0.9kg)
▫️Chicken bouillon - 2 tbsp (36g) - amzn.to/3TqYY1o
▫️White pepper - 1/2 tbsp (5g) - amzn.to/3XqOgJA
▫️Spicy bake mix - 2 tbsp (36g) - amzn.to/4e2DgJI
▫️Sugar - 1 tsp (4g)
* Sweet Rice/ Glutinous Rice - 5lb (2.26kg) - amzn.to/4gfuU2V
▫️Chicken bouillon - 2 tbsp (36g) - amzn.to/3TqYY1o
▫️Salt - 2 tbsp (36g)
▫️Garlic Shallot Oil - 2 tbsp (24g)
* Garlic Shallot Oil
▫️1/2 cup neutral oil
▫️5 shallots (chopped)
▫️5 garlic cloves (sliced)
❤️ Equipment:
▫️ Butchers twine (cotton string) - amzn.to/3XoR0r7
▫️ Large stock pot to cook the zongzi in - amzn.to/3TolzvI
▫️ Chefs press weights - www.thechefspr...
▫️ Instantpot pressure cooker - amzn.to/3XIWSNi
⭐️How to Wrap Zongzi Tutorial: • How to wrap Zongzi / J... ⭐️
#zongzi #stickyricedumplings #dragonboatfestivalfood
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Tips for making Zongzi:
1. To prevent the leaves from ripping, make sure the leaves are soaked 30 mins or more before boiling. This allows you to bend the leaves without tearing when placing them in the pot. Also buy high quality leaves, the one featured in my video is a good tried & true brand.
2. Save time by cooking your peanuts in the pressure cooker vs stove top. It cuts the time from 45 mins to 15mins.
3. Wrap with the shiny side of the leaves facing in and matte side outwards. This prevents the leaves from sticking after it’s boiled, which makes it harder to peel.
4. I’m the last step of wrapping (before the string) make sure to give it a few taps all around for the ingredients to fill in the empty spaces.
5. When it’s time to cook your zongzi, fill your pot with cold water not hot and let it come to a boil all together. This allows it to cook thoroughly resulting in a better texture.
Happy Zongzi Wrapping!
I've been wanting to make Zongzi for the longest time! Thank you so much for the video ☺ It's so beautifully filmed and very informative too! I can't wait to try it out 😊
Have a wonderful weekend! 🍃
Thank you! Appreciate your kind words 🥰Hope you enjoy the zongzi recipe!
👍Like : 38
So rich of ingredients! Sticky & Yummy! 😋😋😋
Gotta have it with the best ingredients 🙌
Thank you for sharing such a delicious recipe and your clear step- bu-step instructions, with us! I am so glad you didn't use lard in the recipe, so it's a much healthier! Thank you!
You’re very welcome! I’m glad you’ve found it helpful 😊
I love sticky rice dumplings🤤 thank you for sharing and tips for preventing leaves from ripping.
You’re welcome! 🫶
All the same exact ingredients my late Grandma used to use. She never passed on her recipe. I'm happy to see your video! 🥹
I’m so happy to hear that this brought back memories of your grandma ❤️ thank you for sharing that!
Great video. Beautifully put together and concise! Thanks for making this! I have been wanting to try to make this but seemed too daunting. This video breaks it down so I can see exactly all the steps needed.
Thank you and you’re very welcome! 🥰🙏 I’m glad this helps make the process seem less intimating. Happy zongzi wrapping!
Great video! I love the food videos you made. Looks so yummy. Subscribed. I had some food recipe videos, too. Hope my videos are helpful 😊❤️
Thank you! 😊🙏 I appreciate your kind words and I will definitely check out your videos as well.
@@SikfanKitchen Thank you!
Very nice
Thank you! 😊
thank you for making this!!!
You’re very welcome 😊 I hope you enjoy this recipe!
Thank you so much for sharing. They look yummy. I am going to make some tomorrow. Can chestnuts and peanuts be cooked together in the pressure cooker?
Thank you ❤️ It’s better to separate them bc the chestnuts take a shorter time to cook and will become mushy if combined with the peanuts. I tried it once and the chestnuts fell apart and crumbled. The peanuts normally take 45mins to an hour to cook on the stove top so it made sense to use the pressure cooker for it to save time. I hope that helps! 🙂
@@SikfanKitchen thank you so much for your swift reply ☺️
@@AhMauy you’re welcome! 🫶