Ingredients
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3
-
2
-
1
-
3 1/4
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1/4
-
4
-
4
-
4
-
1
-
1/4
-
-
-
-
-
Directions
Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi), A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband’s family makes them, but they all have ingredients my son can’t have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: You may want to see the pictures of the various packages he uses. If you don’t need to avoid all those ingredients, you’ll probably want to follow his recipe, as this one is a little bland (shhh, don’t tell my son…) Wrapping the dumplings is tricky – I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little help from my little man, and does not include overnight soaking time.
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Steps
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1
Done
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Start the Day Before You Want to Make the Dumplings! |
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2
Done
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Soak Rice, Mung Beans and Bamboo Leaves in Separate Containers Overnight. Place a Bowl or Plate Over the Bamboo Leaves to Keep Them Submerged. |
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3
Done
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Combine 2 Tsp Salt, Black Pepper, 1 Clove Garlic, Rice Wine, Water, Rock Sugar, Cinnamon, White Pepper, Cloves, Coriander, Fennel, Fenugreek and 2 Tbsp Canola Oil in Bowl. Stir in Cubed Pork, Cover and Refrigerate Overnight. |
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4
Done
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the Next Day, Drain Rice and Set Aside. |
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5
Done
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in a Wok, Heat Remaining Canola Oil and Stirfry Remaining Garlic, Carrot, Onion and Ginger Until Slightly Softened. Add Chicken Broth, 1 Tsp Salt, and Fish Sauce and Stir Well. Strain Any Excess Marinade from Pork and Add to Wok, (return Pork to Fridge) and Heat Until Bubbling. Add Drained Rice and Stir Frequently Until Liquid Is Absorbed. Let Sit Until Cool Enough to Handle. |
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6
Done
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Meanwhile, Transfer Bamboo Leaves to Large Pot of Boiling Water and Simmer 30 Minutes to Soften and Sterilize. (vinegar Can Be Added Here to Soften Them Further.) Wipe Each Leaf With a Sponge or Scrubbing Pad Under Cool Running Water to Remove Any Remaining Soil. You Can Trim Off the Stems With Scissors. |
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7
Done
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Drain Mung Beans and Add White Sugar and Remaining 1/4 Tsp Salt. |
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8
Done
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Prepare 25 or So 4' Lengths of String. I Tied Groups of 5 Together at One End, With a Loop to Hang from a Hook on My Cabinet. Then as I Tie Up My Dumplings, They Are Hanging from the String and I Can Put Them in and Take Them Out of Pots in Groups of 5. |
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9
Done
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Lay Out Your Wrapping Materials: Softened Bamboo Leaves, Rice Mixture, Mung Beans and Pork. You May Want to Keep the Bowl of Marinated Pork in a Larger Bowl Full of Ice to Keep It Cold While You Wrap. |
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10
Done
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Take 2 Bamboo Leaves, Overlapping Along Their Long Sides About Half-Way, and Form a Cone (see Videos). Pat in About 2 Tbsp Rice Mixture, Then 1/2 Tbsp Mung Beans, Then 2 or 3 Pieces of Pork, Another 1/2 - 1 Tbsp Mung Beans, Then Cover With Another 2 or 3 Tbsp of Rice Mixture. You May Need to Add a Third Bamboo Leaf to Extend the Cone. |
