This will wash off any dirt or dust and should make your leaves soft enough so that you can fold them to get them to fit into a large pot. Boil leaves in a large pot for about 10 minutes, or until all the leaves are pliable and look evenly wet and slightly more brown.
Drain water from sticky rice. Lightly dry your leaves. Gather all your ingredients and place them on your working surface. I also recommend you cut the twine ahead of time.
You may want to do a practice one to get the idea of the length you need, and then pre-cut the rest of the twine based on that length. For the rest of the wrapping steps, please refer to photos above for more details. Choose two bamboo leaves that are approximately the same size. Snip off the hard ends. Place the leaves so that the shiny side faces down and the dull side faces up. Arrange the leaves so that the two pointy ends are facing each other.
Then push the leaves inward, so that the leaves overlap halfway basically the pointy edge of one leaf should be halfway up the length of the other leaf. Holding where the pointy ends are, fold inward on both sides until you form a cone with a pointy bottom. The excess portion of the leaves not in the cone from both sides should be about the same length. Fill the bottom of your cone with some rice.
Then add about 5 pieces of pork belly. I also liked drizzling a little of the excess marinade onto the rice. Add peanuts and half an egg yolk. Then fill the top with more rice. You can fill up close to the edge of the top of the cone, but leave a little room. Pinch both sides of your cone see photo , then take the top leaves and fold down and over.
This should form a triangle. Take the excess leftover leaves and fold around the triangle. It doesn't matter which side but I found there was always a side that needed a few more folds to help secure filling. Make sure all your fold are tight. Take your pre-cut twine and start wrapping around your dumpling to secure all the folds. I usually wrapped three times going one direction and then times the other way.
When you are done, double knot the string. Set aside and repeat with remaining dumplings. To cook, fill a large pot with water and put dumplings in. Boil for about 2 hours or until rice is tender. You can also steam, but it will take about 4 hours. Or you can use a multi-function pressure cooker and steam for about 35 minutes. You can store cooked zongzi in the freezer for several months. Just re-steam to eat. Chinese Sticky Rice Dumplings Zongzi The leaf-wrapped sticky rice dumplings zongzi in Mandarin or joong Cantonese are a snack enjoyed year-round in China, though they are especially popular in the spring.
Time: 24 hours. Want more Saveur? In the United States, zongzi, or joong in Cantonese, are sometimes called Chinese tamales. It's good shorthand. Instead of a corn husk casing and corn masa as the grain, zongzi use bamboo leaves and rice.
The fillings can vary from meaty to confectionary, but, thankfully, haven't gone down the path of 31 flavors. I'm always surprised that this food is celebrated at the start of the hot months, when the pure gut-level satisfaction, density, lush texture and temperature marks zongzi as more of a cold-weather food.
In Shanghai, as well as in Chinatown and Chinese bakeries, restaurants and supermarkets throughout the United States, zongzi are sold year-round. In fact, in the fast-paced family life that is quickly becoming the norm, zongzi become the perfect snack or meal-in-one.
Every time I untie zongzi, the bamboo leaves glossy and sweet-smelling and the steam rising as the intricately shaped pyramid flops onto a plate, memories also spill out from the package. My mother made the most heavenly zongzi, which I remember from my childhood in Thailand. Her Shanghai-style zongzi, lightly bound, allowed the grains of rice to remain distinct instead of cooking into a springy mass as is preferred in some other regions.
The fat in the belly pork melted into a soothing custard, the juices running into the rice. Even while she wrapped them, the star anise and cassia bark in the seasoning rose in a heady fragrance. Here in China, I have also come to appreciate the cultural import of this seasonal dumpling. Zongzi are the festival food for the fifth day of the fifth lunar month. This year it fell on May The festival is called Duanwu Jie, and if a contemporary home cook ever makes zongzi, it is for the festival.
For the two weeks before, I could see and sense a crescendo in the sales of zongzi around town. Many high-end restaurants display beautifully boxed, vacuum-packed zongzi.
At Xinhua Lo Apricot Blossom Restaurant on Fuzhou Lu, known particularly for its Cantonese-style zongzi, lines formed on the eve of the festival, while workers off-loaded a truckload at the front door. But the very best zongzi are homemade.
And in a compromise, many Chinese, myself included, search for the nearest example. I was lucky to find the one that makes me think of my mother's. My search took me to the home of Ding Lishen. Make a bunch! My dad said his mom used to stay up all night, making over a hundred joong dumplings at a time. Also, these store really well in a freezer, so you can enjoy them months down the road! Finding Asian Ingredients Some of these ingredients are hard to find in a typical grocery store.
Step 1: Overview. Here's how you might split up the tasks, considering that we need to let a lot of ingredients soak in water or marinate: Saturday morning: Prepare the pork belly and let it marinate overnight. Soak, boil, and wash the bamboo leaves, then let the leaves sit in water overnight as well. Sunday morning: Wash, soak, cut, and flavor the rest of our ingredients. Sunday afternoon: Assemble and wrap our joong with our bamboo leaves.
Boil for 3 hours. Step 2: Prepare pork belly. Mix together the flavors, and place the meat into the bowl. Then, mix everything with a spoon for seconds. Step 3: Prepare bamboo leaves. When preparing our dried bamboo leaves 80 , our main goals are to: Slowly rehydrate our leaves so that they become pliable enough to fold without cracking.
Clean the leaves. Here's how we do it: Soften the leaves by soaking them in cold water in a big basin for minutes. You can make sure they're all submerged by filling a small bowl with water, and resting it on top of the pile of leaves.
This way, the bowl will press down on the leaves as it sinks. Using a wok or big pot, boil them for 15 to 20 minutes. Make sure the leaves are fully submerged in cold water. For other recipes, you might notice that my dad pre-boils water. We don't want that here, as a drastic shift in temperature leads to more cracking.
Cover with a lid. Start out at high heat. Wash each side of each leaf with a clean sponge. Step 4: Prepare the filling. Wash and soak. Step 5: Assemble the dumplings. This forms the corner of your pocket Notes If there are cracks along the center of a particular leaf, you can either throw it away that's why we boiled so many extra , or you can cover it up with a second leaf.
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