Zongzi, classic glutinous rice packages delightfully covered in sweet-smelling bamboo leaves, can be discovered in night local market throughout Asia, either ready-to-eat or packaged wholesale to take home. Zongzi dumplings are normally served throughout the Dragon Boat Festival, commemorated on the 5th day of the 5th lunar month (June 2 this year).
They are choked up with all kinda wealth: pieces of Chinese chicken or dried infant shrimp and shellfish or, like this style, little bits of delicious pork belly. As the zongzi prepare, the savory fillings integrate the sticky rice and load your kitchen area with the fragrance of full-flavored sweet taste.
Ingredients:
• 4 salted egg yolks
• 2 1/2 cups (600 g) green beans, shelled
• 4 flower mushrooms
• 1/2 tbsp (7 1/2 g) five-spice powder
• 4 dried round lotus leaves, 12 in (30 cm) in diameter
• 1 1/3 lb (600 g) glutinous rice
• 3 1/2 oz (100 g) abalone
• 4 Japanese conpoy
• 3/5 lb (280 g) pork belly, chopped
• 4 tbsp (60 g) soy sauce
• 4 strings
Directions:
1. Absorb glutinous rice and green beans for 5 hrs; drain.
2. Absorb flower mushrooms plus Japanese conpoy for 2 hrs; drain.
3. Season pork belly with five-spice powder and soy sauce for 2 hrs.
4. Place the lotus leaf on desk, stem side facing down.
5. Put rice in the middle of the leaf, in a square form estimating 5 in by 5 in (13 cm by 13 cm), 1 in (3 cm) high.
6. Include brine pork belly, Japanese conpoy, flower mushroom, salted egg yolk, abalone and green beans atop the rice.
7. Include glutinous rice up until the filling is wrapped.
8. Thoroughly cover the 4 parts of the lotus leaf over the stuffing in a square form; tie firmly with string.
9. Put zongzi in boiling water; cover and cook for 3 hrs.
Ingredients:
• 4 salted egg yolks
• 2 1/2 cups (600 g) green beans, shelled
• 4 flower mushrooms
• 1/2 tbsp (7 1/2 g) five-spice powder
• 4 dried round lotus leaves, 12 in (30 cm) in diameter
• 1 1/3 lb (600 g) glutinous rice
• 3 1/2 oz (100 g) abalone
• 4 Japanese conpoy
• 3/5 lb (280 g) pork belly, chopped
• 4 tbsp (60 g) soy sauce
• 4 strings
Directions:
1. Absorb glutinous rice and green beans for 5 hrs; drain.
2. Absorb flower mushrooms plus Japanese conpoy for 2 hrs; drain.
3. Season pork belly with five-spice powder and soy sauce for 2 hrs.
4. Place the lotus leaf on desk, stem side facing down.
5. Put rice in the middle of the leaf, in a square form estimating 5 in by 5 in (13 cm by 13 cm), 1 in (3 cm) high.
6. Include brine pork belly, Japanese conpoy, flower mushroom, salted egg yolk, abalone and green beans atop the rice.
8. Thoroughly cover the 4 parts of the lotus leaf over the stuffing in a square form; tie firmly with string.
9. Put zongzi in boiling water; cover and cook for 3 hrs.
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