Sticky Rice Dumpling. Chinese sticky rice dumpling also called zongzi (粽子) in mandarin and zong (糭) in Cantonese. It is made of glutinous rice stuffed with fillings and wrapped with bamboo leaves. Besides, in different regions people make sticky rice dumplings slightly different.
The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed. Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions. You can cook Sticky Rice Dumpling using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Sticky Rice Dumpling
- Prepare 5 cups of sticky rice.
- Prepare 1 of salted egg yolk.
- You need of Red bean.
- It’s of Pork or chicken meat.
This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either steamed, barbecued, or baked in the oven. Sticky Rice Dumplings (Banh It Tran) Here's an easy-to-follow recipe for Sticky Rice Dumplings (Banh It Tran), a popular Vietnamese savory dumpling often enjoyed as a snack or small bite. Vietnamese cuisine is replete with snack foods, small bites and casual eats and these savory dumplings are some of the heartiest and most addicting treats. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.
Sticky Rice Dumpling instructions
- Cook pork or chicken in light soy sauce, garlic, black soy sauce. Set aside.
- Boil the red bean. Boil also the salted egg. Then just used the yolk.
- In a leaf put sticky rice first then mix all ing in the middle then cover with rice again. Tie the leaves tightly so that it will not come out the rice. Steam for 30 to 40 mins.
Drain the soaked sticky rice completely. Add the peanuts to the rice along with the Chinese sausages and scallions. (If adding cooked salted duck egg yolks and/or soaked dried seafood, you can mix them into the rice as well). Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the Western calendar. Dragon boat racing isn't a tradition in the North-west of China where I grew up.