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Dragon Boat Festival is right around the corner (June 10th, 2024). One of its highlights is enjoying Zongzi, also known as sticky rice dumplings wrapped in bamboo leaves, a traditional delicacy originating during China’s Warring States Period over 22 centuries ago. There is something unique about bamboo leaves. It is so fragrant and iconic. This zongzi also has a sense of fried shallots and scallions. Just looking at the gooey rice and abundant fillings, my mouth is drooling. I will be honest, making zongzi is complicated and time-consuming, but it is truly delicious! I will guide you step by step and go into every detail to ensure your success. Happy Dragon Boat Festival.
Ingredients (makes 12 Zongzi)
800g / 1.76 lbs / 4 cups of glutinous rice (Amazon Link –
3 tbsp of vegetable oil
3 scallions, diced
2 shallots, diced
4 tsps of dark soy sauce (Amazon Link –
24 pieces of bamboo leaves (Product Link –
12 salted egg yolks
45g / 1.6 oz dried shiitake mushrooms (Amazon Link –
To Marinate the beef
400g / 14 oz of beef
4 cloves of garlic, grated
1/2 inch of ginger
1 big piece of fermented bean curd (Amazon Link –
1 tbsp of dark soy sauce (Amazon Link –
1 tbsp of oyster sauce (Amazon Link –
1 tbsp of soy sauce (Amazon Link –
1 tsp of salt
1/2 tsp of five-spice powder (Product Link –
1/2 tsp of black pepper
1/2 tsp of Sichuan Peppercorn powder (Product Link –
1 Tbsp of chili flake
1/2 Tbsp of brown sugar
Ingredient Tips:
You can use beef chuck, brisket, shank, or other stew meat for this recipe.
If you can’t handle spicy food, you can skip the chili flake.
Fermented bean curd (腐乳) adds a unique flavor to char siu. When you shop in an Asian market, you may find a few different variations (Beijing style, Sichuan style, and Cantonese style). Please pick the Sichuan style, which should be cured in chili oil. If unavailable, substitute with 1 Tbsp of Japanese miso paste. While the flavor differs, miso is also a fermented soy product and will enhance the taste of your roasted pork. You can also check this video to learn how to make homemade fermented bean curd –
You’re most likely to come across two types of bamboo leaves in the Asian markets – dried and fresh. Fresh leaves usually are vacume sealed and they are ready to use after a quick rinse, while dried ones require rehydration first. This recipe needs 24 bamboo leaves, but I recommend preparing a little more just in case of some break. If you don’t know where to buy bamboo leaves, you can purchase it here –
If you don’t have salted egg yolks, use 12 boiled but peeled quail eggs. The flavor will be different, but quail eggs are also a popular item that Chinese people put into zongzi, so they will taste delicious.
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What do you boil the zongzi for two hours? Most of the items in the rice ball are cooked…
Thank you for sharing. I like seeing real Chinese food. 🙂 I have lots of friends in China and this really was fun to watch.
My dear, it is customary to make zongzi with pork that is rather fatty. The lard will flavour the taste.. Pls do not change traditional food.
Happy belated Dano (Dragon Boat Fest Day). Have you ever tried the chimaki/zongzi or tteok kind with the rice treated with alkali? I heard good things about such a way
I have had these, although maybe the recipe was a little different. My wife was not successful when she tried to show me how to fold up the leaves. I could help with the rest, but she did that herself.
A day to commemorate Qu Yuan's death. 屈原。 check the history.
Mandy excellent cooking instruction today….you’re simply the best..take care with your arthritis…. I love you 💕
Can you make some Ngo Hiang please?
Wow, what an awesome looking recipe and extraordinary instructions. Not sure when I'll get a chance to make these, but this tutorial will be the first place I go.
certainly appreciate your honesty.
Mindy can you please make Dim SUm Deep Fried Squid Tentacles.
Thanks for the video
Thank you. Your technique for folding the zongzi seems easier than others. My mother added chestnuts and sausage to the zongzi as well
Thank you, Mandy for reminding us it's Zongzi Time of the Year. I love these and they freeze well. Therefore, it's worth all the time and efforts in making these for close friends and family — so just, double or triple this delicious Recipe! 💜
Oh I totally forgot about the Dragon Boat Festival. I still have time to get my ingredients together to make these this weekend!❤
I make something a little similar, Mexican tamales your version has more ingredients but looks delicious, I just got your wok from Amazon and can't wait to try it , pork and broccoli lo mein, the price of beef is crazy expensive, ill sub pork , new york
Mandy, my favorite videos are your in-depth videos ❤ The ones you warn us about being complicated, but worth it. I have never been disappointed in any recipe I’ve tried from Souped Up Recipes. And I have tried MANY 🤩 Easily to complicated. Quick to time consuming. Never have I been disappointed ❤❤❤
That looks absoloutly delicious
Looking yummy food my friend
Mala Zhongzi is not common here for Hokkiens in the Philippines. It will be interesting for me since I love chilies on my food.
Missed this. Remembering my Fujian dad. Called Ma-chang by Hokkien migrant in the Philippines using pork or chicken, classically there is a version with dried shrimps too. I am excited to try making Mandy's recipe of Zhongzi. Jia you Mandy.
I made your other zongzi recipe a few times after shopping at my local Asian market to gather the necessary ingredients. They were so delicious, but I think I’ll like these even more. I’m a vegetarian, so I’ll add the seasonings to just the shiitake mushrooms. The salted egg yolk is also so flavorful that I doubt very much anyone will miss the meat in my zongzi. Thank you for another fun recipe to try.
Hm…Chinese Tamales
Very good Mandy well explained thank you😋👍✌️
My mom made these last month. A friend of mine had these once, but he wasn't a fan of those dry yokes and neither do I. It's optional if you want it. It all depends on preferences.
Hi Mindy!!! These look super delicious. I always see my Chinese YTube friends making these. I never try tried them. Always wanted to. Looks a bit complicated…Nice Video!!!…🦋
I love this
You're awesome Mandy! I always love your content. Thank you for always sharing.
I'm so hungry! 😊 That looks delicious, thank you for such a detailed presentation
Hi Mandy!!
Although I think it’s complicated, you have given such detailed information/instructions I think people could have a go….thank you for sharing with us, I always enjoy watching and listening so many thanks!!
Have a great rest of the week and upcoming weekend Mandy
🩷 Tina 🩷
Memories of when I was young all the moms and grandma's get together and make hundreds and Dad's and Grandpa's Cooking them in a BIG Steal Can's 5-6 at a time all Day .. Don't see many doing that anymore .. Thanks for the Video's ..
Your recipes always look so good! Please include some comments on storing the prepared food. For example, can I freeze the steamed zongzi and reheat in a microwave? Thank you very much.
I've never had beef zongzi before…
❤❤❤
Mandy, your poor arthritic hands must have been so sore after all this hands-on work. But I know all your hard work was totally worth it.
👍👍👍👍👍👍 Hi Mandy !! Great presentation. I love to hear you laugh : ) . So talented.——Michigan
Love it! Thank you for inspiring me to continue with my cooking channel! Keep up the great work! @allinonewithrafy
I used miso paste. Time consuming but very good. I've had before in China. Made with Chinese friends.
Looks incredible . Thank you❤