How to Make Joong | Zongzi 粽子 | Grandma's Recipe for Dragon Boat Festival
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- Опубліковано 8 чер 2016
- Every year, from May to June, generations of Chinese moms, aunties, and daughters come together to make joong (or zongzi 粽子) as a way to acknowledge dragon boat folklore. It’s also their way of passing the torch from one generation to another.
I realized that if I didn't know how to make joong, the art and tradition would be lost on my generation. NOT ON MY WATCH! I decided to document the process and share my grandma's famous joong recipe with the world.
Shoutout to my entire family for showing me how to make this personal favorite for the first time!
Full recipe on my blog:
www.nickisun.com/2016/06/09/h...
Happy Eating!
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Thank you for stopping by my channel! My family and I had no idea how many people would watch this, but seeing how it's brought back so many memories for everyone and their family-Asian or not-I wanted to start a Instagram channel simply dedicated to Asian snacks, cuisines, local small businesses we can support, and more family recipes! And it'll be easier for me to post daily eats ;) I'll continue to post full videos here though!
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When I saw the zong, I thought it looked familiar. Then I heard grandma. No wonder. It's Toisan style zong. My mom and grandma used to make them. Now my mom and sister make them. Perhaps I should try to learn and help out next year. Every year, I've only been helping eat the zong.
So happy it's been able to pass along to more generations!
popo is speaking hoisan! gotta love it!
I really miss my Mom's doong., that's what we called them at home when I was a kid, toisan wha
I called my mom literally BEGGING if she could go through all the effort to make these for us again this year! I'm happy to help out, but this is a huge process by yourself! I'm not really quite sure how to spell it, but I have now included the spelling of "doong" ;)
Me too.....exactly, that was what we called them too. Fond memories of watching my mom and popo making them. They were absolutely delicious!!
Aah I love hearing your PohPoh’s Toisan!
So happy I found this video! My father and I have made many together. Food culture is the best culture!
So awesome! Thanks for sharing, Dale!
I miss both of my grandmas so much after seeing this. They both would make the best joong. Its good to see you continuing the tradition. Living in the states I see my family slowly losing our traditions.
Great job Nicki for keeping up the Chinese tradition!
Thank you! I'm trying! Next, I want to learn how to make our Chinese sticky rice (nao mai fan) we have during Thanksgiving and Christmas!
Great video as usual! Beautiful family
Hi Nicki, great video as always
I love this. Because hispanics get together at Christmas and make pasteles. I love these.
YES!!!!! We call these "Chinese tamales" too ;)
Thanks for the video. i havent seen my grandparents since i was little and you helped me figure out what this was. it was delicious!
Omg, thank you!!! I can't wait to make this, this is how I like it.
You are so welcome! Is it bad that I tricked my mom into making some for me this weekend even though Dragonboat festival is wayyyyyy over? HAHAHAHA
Wow, we both have a caring and generous grandmy. This year , we celebrate the dragon boat folklore on June 25th 2020 and I learned how to wrap Zongzi , too.
Let us keep learning and teach our next generation the Grandmothers' recipes :)
Aww, yay! I'm so grateful to connect the next generation with our Grandmothers' recipes!
Hey! I finally found a good one. I liked and subscribed! And shared it. I am an ABC to! Please note that there is also a triangle version. It is a bit harder than this one. I remember when I made Zongzi with my aunt. It was fun but also complicated. When putting rice in the Zongzi, my family usually puts the bowl with rice in it on the floor, and then we take a spoon to put the rice inside the Zongzi. This process is always done over the bowl in case rice falls out.
Thanks Nicki. I miss my mother's joong and have relied on relatives since her passing but now I can try myself (and get my kids to help).
Nice, this is the meaty style I’m used too! My grandma did the same. She made everyone come over and wrap them and we’d have a few hundred and we’d freeze them. Then for a 3 or 4 months afterwards I would pull one of these out of our deep freezer in the garage and throw it in the microwave for the best after school snack!
I showed this video to my mother in law while she was staying with me - She loved it!
Awww yay!!!!
I am a 50 year old "ABC" (finally will try to make these) and your tutorial is by far the best! Great idea to cook these outdoors on the BBQ!!!
That's the spirit, Betty! Thank you so much for watching and leaving a comment. Sharing my grandmother's recipe has allowed us to connect with so many more ABCs and those specifically from Canto/Toisan/Hoisan origins
Great video, and I loved your fam!
CherrySquishee awww thank you!
For small batches to cut the cooking time, try using a pressure cooker for 1 hour then leaving it for 40 minutes before releasing the pressure.
Looks delicious!
She is a clever ABC. Love her!!!
Aww, thanks! Are you an ABC too?!
Thank you for sharing this recipe and your family with us.
You are so welcome! Thanks for watching and leaving a comment! We must keep our traditions alive!!
my grandma used to make these, I terribly miss her and these.
Ahh I've miss hearing that intro :] Loved the video it was great to see the process and your family coming together and enjoying time together
Thanks, sis! You'll hear it a lot more this summer! Family over everything
+Nicki Sun Looking forward to it! always family over everything 😆
My family is canto/taishanese lol ur family looks so nice, my mom spends a lot of time making it! She’s actually making it now but it would be cool if we could talk about it !
Aww! Thanks for leaving a comment! OMG, can your mom send me some? I don't know if my grandma is making it this year and it's really bumming me out :( What ingredients do you put in yours? (Also, thanks for reminding me that it's that time of year where I can reshare this video!)
ha ha ha wow I knew what your popo was saying. nice video and popo was right to ask for help.
So sad! You know more than me! :( *crying tears
This is amazing! Thank you for sharing - most of my family passed before teaching me. **ABC Solidarity!
ABC Solidarity, you are hilarious, Stella! Thank you so much for watching and leaving a comment. It means so much! Can't wait to see YOUR joong!
Great!!!
Seen them at Chinese supermarket but they called them 'Chinese tamale'. The ones I remembered as a kid were more a triangular pyramid shaped called, 'Bak Chunk'. We didn't know what occasion or festival they were eaten for but thanks for your explaination.
Thank you!!!!
They're wrapped JUST like my 'pwapwa' used to make. My father's side is from main land. And the ingredients are a the same! (My grandma would put peanuts in some of them). I don't like eggs, so I'd always pick it out and my grandma always used to yell at me cus that was the 'expensive' part. At the time I didn't like the little salt shrimp and pick them out, but now I like them because it's nostalgic
AWESOME! I love joong sooooo much! I've been looking for someone to show me how to make them, (my mom doesn't know)
Also, there's other names for them on youtube, but I've always known them as 'joong'
'dwa jai' (thank you)
You're so welcome! Thank YOU for watching and leaving a comment! For the ingredients and written recipe, you can peep my blog in the description. Let me know if you make them!!! 😘
You can take out the shrimp and egg when eating but don't make them without because the flavor won't be the same. One of my favorite parts is the rice because of the infused flavor from ALL of the ingredients, including the leaves themselves. For example, if you leave out the chili peppers in a tamale it just wouldn't taste the same. Leave out the egg and shrimp and it won't taste authentic. Mom's original recipe called for salted duck eggs which was way better but now they are hard to find and very, very expensive when you do find them. So good to see young people learning to make these.
the doong looks good! good job. btw is ur fam hoisan?
Thanks! The dialects on my mom's side is varied. My grandma speaks Toisan and my grandfather spoke Cantonese, Toisan, and Hakka. So my mom can understand Toisan, but speaks Cantonese with my grandma. And me...I can understand Cantonese and learned Mandarin in highschool...but I am not fluent by any means. Pretty bummed about it really :( Total ABC.
giantsrocdaworld Our family is also Hoisan people and we call them doong! Never heard of zongzi!
Great video!
I just subscribed. :)
Aww, thank you!
Hi Nicki, I'm an English learner, should I call it Chinese tamal or just Joong is fine?
Hi J! Thanks for your comment. Personally, when I tell people I'm making "joong," many don't know what it is. I would describe joong like a "Chinese tamale", but would still call it joong :) Thanks for asking!
How long in the pot?
Woow this is pretty much how my mom makes it just that she adds peanuts to hers...
Thanks for sharing some knowledge...wish you make many joongs together
Im eating it and it taste sticky and slimey but.... good
HAHA. I'm missing it!!
I speak the sane language but i don't use shrimp and chestnuts
What do you put in yours?!
My family's from your ancestral hometown but because we left five generations ago, no one is able to speak the language anymore. Really unfortunate.
Yeah, I hear you. I honestly didn't even know that my grandma was speaking Toisan! It's a shame, but that's why I'm documenting as many things as possible 🙏
台山的
United States American Born Chinese = USABC
Hi Nicki, great video as always
Great video as usual! Beautiful family
Thanks Ms Tina! Appreciate your support always!
Hi Nicki, great video as always