Add drained rice and stir frequently until liquid is absorbed. Zongzi, also known as a rice dumpling, is a Chinese dish made of glutinous rice and either sweet or savory filling and wrapped in bamboo leaves. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Note: If you are planning to eat these later in the day or the next day, steam the packages, allow them to cool and then refrigerate; to reheat, steam for 10 to 20 minutes until heated through. Nowadays, people just eat the sticky rice instead of throwing it into the river, and you can easily buy it during this period. While there are many ways to wrap the sticky rice, and many different variations on the dumpling filling, here's the recipe for my personal favorite. Serves 6. As I said, the first one took about 20 minutes, and several tries before it looked like it would hold together. Use the ends of the leaves to firmly compress the cone of ingredients, and roughly shape the open end into a square or rectangle. You can trim off the stems with scissors. 70 g But then I got the hang of it. Stir in the Sticky Rice Seasoning. Scrape mixture into the sticky rice and stir to combine. Joong: Chinese sticky “rice dumplings” wrapped in bamboo leaves. Steaming the wrapped parcels infuses them with the lotus leaves’ fragrance. Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry. Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai), Chicken Cacciatore With Mushrooms, Tomato, and Onion, One-Pan Chicken, Sausage, and Brussels Sprouts, Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp, Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers, Spicy Cumin Lamb Skewers (Yang Rou Chuan), Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies), Lechon Kawali (Filipino Crispy Fried Pork Belly). Let's get started! Drain mung beans and add white sugar and remaining 1/4 tsp salt. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. Since young, I am a fan of lo mai gai. Hope you are having a great week TasteHongKong August 11, 2011 . June 29, 2015 - Food Every year around this time of the year, my grandma makes a batch of joong in celebration of the Duanwu Festival.. Joong is made primarily of glutinous rice packed with different Chinese ingredients then wrapped in bamboo leaves and tied up with string. Bring water to a boil in a steamer setup. This year I made a special effort for our Chinese … Set cooked or uncooked yolks aside on a small plate. Part of the series: Asian Cooking Tips. Subscribe to our newsletter to get the latest recipes and tips! We reserve the right to delete off-topic or inflammatory comments. Fold in the sides … Special thanks to W.K. Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound. Place sticky rice in a large bowl and cover completely with water. The rice will be infused with the woodiness fragrance of the leaves. That’s how my love for food started and it continues to grow. Allow to cool or eat some hot right away. Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything. Closing the bamboo leaf is tricky. Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. Spoon approximately 1 cup of the sticky rice onto the lotus leaf and fold the trim end of the leaf up over the rice. It’s said this dish was born in the night markets of Guangzhou, in the Guangdong province of southern China. Stir in cubed pork, cover and refrigerate overnight. Some comments may be held for manual review. Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire … Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped). 1/2 pound skinless, boneless chicken thighs, sliced thinly, 2 dried lotus leaves or 4 sheets of 2-foot-long parchment paper, 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional), 3 teaspoons canola or vegetable oil, divided, 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly, 3 ounces Chinese bacon (lap yuk), sliced thinly, 2 Chinese sausages (lap cheong), sliced thinly on the bias. Stir well and … Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible from the moment you unwrap one fresh from the steamer and a chorus of aromas hits your nose. Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. The water should just about cover the dumplings. The lotus leaf wrap contains glutinous rice, chicken, pork, sausage, dried shrimp, egg, mushrooms, and scallions. I folded the near edge towards the middle, folded the ends towards me over that, and carefully folded each side towards the middle, ensuring that the corners were covered. Scrape mixture into Place about 1/2 cup of sticky rice mixture in the center of each lotus leaf. Using kitchen twine, tie up each package. Lo mai gai also freeze well. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. For the Marinated Chicken: In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. In a small bowl, combine the rice wine, light soy, … I recommend washing the bamboo leaves a day or two beforehand so you can focus on the cooking and wrapping of the Zongzi on your cooking day. https://www.ohmyfoodrecipes.com/chinese-sticky-rice-dumpling For the Sticky Rice Seasoning: Stir together all ingredients in a small bowl and set aside. When lightly browned, transfer to a … The Malaysian called this version as Lotus Leaf Rice or 荷叶饭. Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. In fact, Malaysia has a special flavour of zong zi in a peranakan style called nyonya zhang, noted for its distinctive sweet flavours and tinted blue with bluepea flower extract instead of the regular sticky-savoury dark brown of regular zong zi. The first 5 or so were quite ugly! If you see something not so nice, please, report an inappropriate comment. Toast raw walnuts in a frying pan (without any oil) over low heat. I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. Total Carbohydrate As a sibling-less child, cooking was a way to keep myself entertained. Let stand for at least 2 hours or overnight. Place leaves in a large container, cover with water, weighing leaves down with a plate if necessary, and soak for 1 hour. Let stand in refrigerator for at least 2 hours or overnight. Eventually I figured it out. Place a few extra or ripped bamboo leaves in first, then some dumplings, then some more leaves. Salted egg yolks add a savory, salty note that contrasts beautifully with the rich pork. Heat a large pot or wok of salted water to boil. A classic dish. Finely chop the sausages. Add shallot and garlic and cook, stirring, until softened, about 1 minute. At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water … Hor Yip Fan is a combination of rice, Chinese sausage, mushrooms, and other goodies wrapped in lotus leaf. Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. This fragrant and delicious rice is usually served at the end of a wedding feast or festival dinner. Soak rice, mung beans and bamboo leaves in separate containers overnight. Just steam them, allow them to cool, wrap with a double layer of plastic wrap and freeze; to reheat, there's no need to defrost first, they can go straight to the steamer for 30 minutes until heated through. The recipe in this post is about the glutinous rice in the steel bowl, which is more popular in Malaysia and relatively easy to prepare. Let's make chicken sticky rice in lotus leaves! Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. How to Make Chinese Sticky Rice Wrapped in Palm Leaf. (CiCi Li) Chicken and Sticky Rice Wrapped in Lotus Leaves (Lo Mai Gai). They can be eaten and found year-round, but … Some HTML is OK: link, strong, em. A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. Drain sticky rice well and transfer to a large bowl. (Vinegar can be added here to soften them further.) To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. If you are using raw salted duck eggs, crack the eggs into a small bowl and separate the whites from the yolks (the yolks should be bright orange and fairly firm); carefully slice the yolks in half with a knife. Stir in dried shrimp, if using. Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. [Photographs: Shao Z.]. Read more: Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai). The glutinous rice is the sticky portion. Outside of dim sum, these can be a meal by themselves. For the Lotus Leaf Packages: Cut each lotus leaf in half down the middle. Place a bowl or plate … I love the stickiness of the rice and the flavoursome fillings. Tall and light with a crisp shell and a lightly chewy center. skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. And today I’d like to share with you a smaller version of it, which is called 珍珠雞 (zhen zhu ji). Thick, rich, and creamy vanilla pastry cream. If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it’s ok if some of the egg whites are attached). In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. Drain and rinse off with cool water. Post whatever you want, just keep it seriously about eats, seriously. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Then wind string around it until it seems secure. All products linked here have been independently selected by our editors. Take 2 bamboo leaves, overlapping along their long sides about half-way, and form a cone (see videos). Add shallot and garlic and cook, stirring, until softened, about 1 minute. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. I held the cone with the leaf ends pointing away from me. To form packages, drain lotus leaves, pat dry with towels, and arrange on a work surface. Chinese cured pork belly can be added to the sticky rice mixture without needing to be cooked first. Meanwhile, transfer bamboo leaves to large pot of boiling water and simmer 30 minutes to soften and sterilize. Lay out your wrapping materials: softened bamboo leaves, rice mixture, mung beans and pork. Start the day before you want to make the dumplings! Prepare 25 or so 4' lengths of string. Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! @milkitchen, Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. Wow, your rice looks so yummie with all the ingredients in it…no wonder is so satisfying…beautiful pictures as always. Learn more on our Terms of Use page. Cut off and discard kitchen twine and serve right away. Keep wrapping dumplings until the filling is all gone. Transfer chicken to a plate. A dim sum classic. I aimed to get the leaf ends under the stem ends. In Hong Kong, you will be served with the glutinous rice and chicken wrapped in lotus leaves. In the past, I showed you how to make 荷葉糯米雞 (he ye nuo mi ji, or lo mai gai). The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. Traditional food for Dragon Boat Festival. Peel and chop the garlic. Fold in the right and left sides and roll the leaf away from you to form a tight … They should be puffed slightly and feel firm but squishy when you squeeze them. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish. If you cannot find lotus leaves, parchment paper can be use instead. … You may need to add a third bamboo leaf to extend the cone. Note that the wrapping may sometimes be banana leaf instead of lotus leaf, but the difference is negligible. In a non-stick skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. Bring a large pot of water to a boil. Some are savory while others are sweet. We may earn a commission on purchases, as described in our affiliate policy. This is a must-order dish for Dim Sum. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Alternatively, arrange 4 pieces parchment paper on work surface. Most dim sum restaurant will serve the rice wrapped in lotus leaves. Add bamboo leaves and boil for 5 to 8 minutes, until the leaves … The Best Sticky Rice in Lotus Leaf Recipe | Dim Sum Central Get these ingredients for curbside pickup or delivery! Place a bowl or plate over the bamboo leaves to keep them submerged. Although bamboo leaves are traditionally used … Add chicken broth, 1 tsp salt, and fish sauce and stir well. I tied groups of 5 together at one end, with a loop to hang from a hook on my cabinet. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. This dish is served at dim sum, a traditional way of eating that dates back to the Ch'in Dynasty with royal origins. leaves and wrap the sticky rice. 23 %, cups mung beans (the hulled and split type), lb pork shoulder, cut in 3/4-inch cubes, , divided (to replace salt from missing soy sauce), tablespoon rock sugar (or one smallish lump, may be broken up with garlic press or the flat of a knife), (optional, and these last 6 are in lieu of 5-spice powder), (home-made, or Campbells low-sodium tetra-pack), (to replace flavour of dried shrimp or scallops), Minced Garlic Chicken Served in Lettuce Leaves. Makes 4 lotus-leaf packages, serving 4 to 8. Prep Time: Overnight, plus 2 … It's a super popular dim sum dish. Soak rice, mung beans and bamboo leaves in separate containers overnight. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Have you cooked this recipe? Zongzi (粽子, Chinese sticky rice dumpling) is a traditional food for celebrating Duanwu festival (端午节, aka Dragon boat festival) which is on the 5th of May according to the Chinese … Ideally, there will be no … Initially, the sticky rice and its fillings were packed into porcelain bowls to be steamed. This is a fairly time-consuming project, most families make it a group activity! I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. Add a rating: Comments can take a minute to appear—please be patient! Let sit until cool enough to handle. You may want to keep the bowl of marinated pork in a larger bowl full of ice to keep it cold while you wrap. In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. I did 10 at a time in my wok and large pot. 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