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Hong Kong Savory Glutinous Rice Dumplings
Zongzi
These traditional Cantonese zongzi are pyramid-shaped dumplings made from glutinous rice, filled with a rich mixture of marinated pork, shiitake mushrooms, dried shrimp, mung beans, and salted egg yolk, all wrapped in bamboo leaves and boiled for hours. They are a staple during the Dragon Boat Festival but enjoyed year-round.
๐ง ์ฌ๋ฃ
- 1 kg Glutinous rice(soaked overnight)
- 40 pieces Bamboo leaves(soaked overnight, boiled for 10 mins, and cleaned)
- 1 bundle Grass strings or kitchen twine(soaked and boiled until soft)
- 500 g Pork belly(cut into bite-sized pieces)
- 30 g Dried shiitake mushrooms(soaked overnight and sliced)
- 25 g Dried shrimp(soaked for 15 mins and drained)
- 100 g Split mung beans(soaked for 30-45 mins)
- 10 pieces Salted egg yolks(halved)
- 5 tbsp Light soy sauce(for rice seasoning and pork marinade)
- 1.5 tbsp Dark soy sauce(for rice seasoning)
- 1 tsp 5-spice powder(for rice seasoning)
- 2 tsp Pepper(for rice seasoning)
- 1 tsp Salt(for rice seasoning)
- 3 tbsp Oyster sauce(for pork marinade)
- 1 tsp Sugar(for pork marinade)
- 5 tbsp Cooking oil(for stir-frying rice and filling)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
The day before: Soak glutinous rice, dried shiitake mushrooms, bamboo leaves, and grass strings separately. Marinate the pork belly with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp 5-spice powder, 1 tsp pepper, 1 tsp salt, and 1 tsp sugar. Refrigerate overnight.
- 2
On the day of wrapping: Drain the soaked glutinous rice. In a wok, heat 3 tbsp cooking oil over medium-high heat. Add the marinated pork and stir-fry for 2 minutes. Add the drained glutinous rice, 2 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 1 tsp 5-spice powder, 1 tsp pepper, and 1 tsp salt. Stir-fry until fragrant, about 5 minutes. Add the soaked and sliced shiitake mushrooms and dried shrimp, and stir-fry for another 2 minutes. Set aside to cool.
๐ก ์ ๋ฌธ๊ฐ ํ: Some recipes stir-fry the rice first, then add the marinade and other ingredients. - 3
Prepare the bamboo leaves: Ensure they are clean, soft, and have any tough stems trimmed. Boil them for about 10 minutes to sterilize and make them pliable.
๐ก ์ ๋ฌธ๊ฐ ํ: Boiling the leaves helps prevent them from breaking during wrapping. - 4
To wrap a zongzi: Take two bamboo leaves and overlap them to form a cone shape, ensuring the tip is sealed. Add about 1-2 tbsp of the seasoned glutinous rice mixture to the bottom of the cone. Layer with a piece of pork, a mushroom, a piece of salted egg yolk, a spoonful of mung beans, and a few dried shrimp.
- 5
Top with another 1-2 tbsp of the glutinous rice mixture, pressing down gently to fill the cone. Fold the top of the leaves over the filling to cover it completely. Fold the sides inward to create a neat pyramid shape. Secure the dumpling tightly with grass strings or kitchen twine.
๐ก ์ ๋ฌธ๊ฐ ํ: Practice makes perfect! Watch video tutorials for visual guidance on wrapping techniques. - 6
Cook the zongzi: Bring a large pot of water to a rolling boil. Carefully place the wrapped dumplings into the boiling water, ensuring they are fully submerged. Cover the pot and boil for 3-4 hours, replenishing with boiling water as needed to keep the dumplings submerged.
๐ก ์ ๋ฌธ๊ฐ ํ: A pressure cooker can reduce cooking time to about 45-60 minutes. - 7
Remove the zongzi from the water and let them drain and cool slightly before unwrapping. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking the rice and other dried ingredients overnight is crucial for proper texture.
- โWrapping the zongzi tightly is important to prevent the filling from leaking out during cooking.
- โThe cooking time is long to ensure the glutinous rice is fully cooked and tender.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include chestnuts or peanuts in the filling.
- XO sauce can be added to the rice for an extra layer of flavor.