Chinese Sticky Rice Dumplings (Zongzi) (Chinese Style Recipe)

Chinese Sticky Rice Dumplings (Zongzi) (Chinese Style Recipe)

Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.

Zongzi, is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

A popular belief amongst the Chinese of eating zongzi involved commemorating the death of Qu Yuan, a famous Chinese Poet from the kingdom of Chu who lived during the Warring States period.

Ever since then, Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Dragon Boat Festival), which falls on the fifth day of the fifth month of the lunar calendar approximately late-May to mid-June.

Ingredient:
700g Glutinous Rice
40-50 Bamboo Leaves
175g Mixed Dried Fruit
A Roll of Cotton String

Method:
1. Soak the sticky rice in cold water for 24 hours
2. Soak the bamboo leaves for 2 hours or boil for 2 minutes & leave to cool
3. Take 2 bamboo leaves and half over lap each other with the pointy ends of the leaves facing downwards
4. Take another leaf, pointy end upwards and over lap between the two
5. Fold them around to form a cone
6. Add about 1 Tbsp of the rice into the cone
7. Add 1 Tsp mixed fruit and then another 1 Tbsp of rice to the top
8. Fold over onto each other into a triangle parcel – ensure it's the corners are covered and it's compact
9. Tie the parcel with cotton string and to ensure it does not unravel
10.Place the parcels into a large pan, add water and place onto the cook
11.Bring to the boil, turn heat to medium and cook for 1 to 1½ hours
12.Remove from pan, allow to cool down slightly, unwrap one of these and serve with sprinkle of sugar

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