How To Make Zongzi
If you love dumpling recipes, you'll surely love this different take on your typical dumplings. This zongzi recipe is a sticky rice filled dumpling mixed with pork belly, red beans, salted egg yolks, mung beans, and dried scallops. All these flavorful ingredients are wrapped in bamboo leaves to finish the traditional zongzi look.
Ingredients
- 2000 g of pork belly
Pork belly marinade:
- 1 tbsp of salt
- 1 tbsp of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of five-spice powder
- 1 tsp of chicken bouillon powder
- 1500 g of glutinous rice
- 250 g of red beans soaked overnight
Glutinous rice and red beans seasoning:
- 1 tsp of salt
- 1/2 tsp of five-spice powder
- 1 tbsp of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of peanut oil
- 30 or more fresh duck salted egg yolks
- 500 g Peeled mung beans
- 250 g Dried scallops
- Bamboo leaves you will need 2 bamboo leaves per dumpling
Instructions
- Prepare the pork belly. Wash the pork belly and cut it into 1 cm thick slices. Marinate the pork belly with salt, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and chicken bouillon powder. Cover with plastic wrap and refrigerate for 3 hours or more.For best results, you can marinate it overnight, allowing the flavors to penetrate the meat thoroughly.
- Prepare the glutinous rice and red bean mixture. Wash and drain glutinous rice. Add red beans that have been soaked overnight. Season the glutinous rice and red beans with salt, five-spice powder, light soy sauce, dark soy sauce, and peanut oil. Mix well and set aside.
- Prepare fresh duck salted egg yolks. Separate the egg yolks from the whites.
- Prepare the main ingredients for assembling:
- Glutinous rice and red beans mixture
- Marinated pork belly
- Peeled mung beans
- Salted duck egg yolks
- Dried scallops
- Bamboo leaves
- Take your soaked and blanched bamboo leaves. Overlap two bamboo leaves and bring the two ends together to form a funnel or cone shape in the middle. This is where the filling is placed.
- Add 1 tablespoon of glutinous rice and red bean mixture, 1 teaspoon of mung beans, 1 piece of pork belly, 1 egg yolk, and 1 piece of dried scallop.
- Finally, cover the filling with another tablespoon of glutinous rice and red bean mixture. Gently press and flatten the top.
- Seal the dumpling by folding the leaves from top to bottom to cover the filling. Then, fold both sides down to take the shape of a triangle. Lastly, fold the remaining part of the leaves down to seal. If the leaf breaks or tears open during the folding process, I recommend replacing it with a new leaf and doing the folding process again. Otherwise, the dumplings will burst during cooking. So, make sure you have extra leaves in case some are torn.
- Use kitchen twine to wrap the middle part of the dumpling where the ends of the leaves are. Wrap it twice and make a knot.Leave a long string after the knot so it is easier to carry and take out all the dumplings at once from the pressure cooker.
- Place all the wrapped dumplings in the pressure cooker and add enough water to fully submerge the zongzi. Cook on high pressure for 45 minutes. When done, let the pressure release naturally before opening the lid. Serve zongzi while hot and fresh!
Video
Nutrition
Calories: 2293kcalCarbohydrates: 202gProtein: 59gFat: 137gSaturated Fat: 49gPolyunsaturated Fat: 15gMonounsaturated Fat: 63gTrans Fat: 0.001gCholesterol: 188mgSodium: 2012mgPotassium: 1613mgFiber: 18gSugar: 4gVitamin A: 101IUVitamin C: 4mgCalcium: 137mgIron: 10mg
Tried this recipe?Let us know how it was!