Zong Zi Recipe
Glutinous rice wrapped in bamboo leaves, traditionally made and consumed during the Dragon Boat Festival.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak the Glutinous Rice
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- 2
Prepare Bamboo Leaves
Soak the bamboo leaves in warm water for about 1 hour to soften them. This will make them easier to fold and wrap.
- 3
Prepare Fillings
Soak the dried mushrooms in warm water for about 30 minutes until softened. Chop into small pieces. Rinse the dried shrimp and chop them if large. Set aside.
Cooking
- 4
Mix the Filling
In a skillet, heat the cooking oil over medium heat. Add the chopped mushrooms, dried shrimp, and roasted chestnuts. Stir-fry for 3-4 minutes. Add the soy sauce, salt, and white pepper. Mix well and remove from heat.
- 5
Wrap the Zong Zi
Take a bamboo leaf and fold it into a cone shape. Fill the cone with a layer of soaked glutinous rice, followed by the filling mixture, and then cover with more rice. Fold the bamboo leaf over to enclose the filling and rice, then tie securely with a string or bamboo strip. Repeat with the remaining ingredients.
- 6
Steam the Zong Zi
Place the wrapped zong zi in a steamer basket lined with bamboo leaves or cloth. Steam over boiling water for about 1.5 to 2 hours, ensuring the water doesn't run dry. Check occasionally and add water as needed.
