Bamboo Leaves Savory Sticky Rice/Glutinous Rice Dumpling aka Zongzi or Joong is made of sticky rice/glutinous rice and is very popular nowadays and is eaten all over the world, especially in Asia. They are wrapped in bamboo leaves with savory fillings such as mung beans, shiitake mushroom, salted egg yolk, chestnut, scallops, dried shrimps and many more. These dumplings are cooked in a crockpot, instant pot, pot over the stove or even in a pressure cooker. There are many ways to cook these dumplings and our all time favorite method is crockpot. People celebrate and make/eat ZongZi during the Dragon Boat Festival. Dragon Boat Festival 2021 falls on June 14 this year. You don’t have to celebrate the event to make the dumplings. We all should simply try and enjoy cuisines from around the world.
**FOR THIS FULL WRITTEN RECIPE, INSTRUCTIONS,TIPS/NOTES PLEASE VISIT :
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Ingredients A:
1 - 1 ½ Cups Sliced Pork (optional)
¼ Teaspoon Light Soy Sauce
⅛ Teaspoon White Pepper
⅛ Teaspoon Sesame Oil
⅛ Teaspoon White Sugar
Ingredients B:
4 Cups Sticky Rice/Glutinous rice/Sweet Rice
3 Chinese Sausages (optional)
2 Packs Organic Roasted Chestnut (Ready prepared store bought)
1 - 1 ½ Cups Split Mung Bean ( Wash, clean & soak overnight)
15 Soaked Shiitake mushrooms (-/+ adjustable)
10 Salted Egg Yolks (-/+ adjustable, whole or cut in half)
4 Tablespoons LKK Light Soy Sauce
2 - 3 Tablespoons LKK Mushroom Flavored Dark Soy Sauce
1 - 1 ½ Teaspoons Chinese Cooking Wine (optional)
1 - 1 ¼ Teaspoons Sesame oil
2 Tablespoons Vegetable Oil
2 - 2 ¼ Teaspoons Salt (-/+ adjustable)
½ Teaspoon White Pepper (-/+ adjustable)
½ - 1 Teaspoon Chinese Five Spice Powder
1 Package Bamboo Leaves (Soaked overnight, clean, pat dry & trim both ends)
1 Roll Food grade Kitchen Twine
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