Sticky Rice Dumpling. From the restaurant to your doorstep. Favourite restaurants in your area, ready to take your order. Save time and buy groceries online from Amazon.co.uk Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions.
The festival falls each year on a day in late-May to mid-June in the Western calendar. Dragon boat racing isn't a tradition in the North-west of China where I grew up. Sticky rice dumpling, also called Zong Zi in Chinese, is a traditional food in China. You can have Sticky Rice Dumpling using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sticky Rice Dumpling
- Prepare 5 cups of sticky rice.
- You need 1 of salted egg yolk.
- It’s of Red bean.
- You need of Pork or chicken meat.
It is glutinous rice with various fillings, wrapped in bamboo leaves. The taste of Zong Zi largely depends on the filling. In China, Zong Zi can be savory or sweet. Refrigerate any leftover Sticky Rice Dumplings and enjoy within the week.
Sticky Rice Dumpling instructions
- Cook pork or chicken in light soy sauce, garlic, black soy sauce. Set aside.
- Boil the red bean. Boil also the salted egg. Then just used the yolk.
- In a leaf put sticky rice first then mix all ing in the middle then cover with rice again. Tie the leaves tightly so that it will not come out the rice. Steam for 30 to 40 mins.
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. After soaking, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water so they don't dry out. Cut the pork belly into ½ inch bite-sized pieces. Marinate the pork belly overnight with soy sauce, salt, five spice powder, and black pepper powder. Put in the fillings, ie pork belly, mushroom, chestnut, dried prawns, salted egg (optional) and some fried shallots.