Zongzi Recipe (aka Joong / Sticky Rice Dumpling) (糭) with Papa Fung
ฝัง
- เผยแพร่เมื่อ 6 ก.ค. 2024
- A traditional bamboo wrapped sticky rice with pork belly, salted egg yolk, Chinese sausage, mung beans, peanuts, chestnut and dried shrimp. Usually eaten during Dragon Boat Festival (Duanwu Festival) to commemorate Qu Yuan, a famous poet.
Timestamps:
0:00 Intro
0:22 Part 1: Prep (The Night Before)
1:51 Part 2: Prep (Day of)
2:58 Part 3: Assembly
5:58 Finale
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ZONGZI RECIPE
This recipe makes around 30-35 zongzi.
[ INGREDIENTS ]
1 Pack Chinese Pork Sausage
230g (1 Bag) Dried Shrimp
33 Salted Egg Yolks
455g (1 Bag) Frozen Chestnuts
1 Pack Bamboo Leaves
1.5kg Split Mung Beans
300g (1 Bag) Unsalted Raw Peanuts
3.5lbs Pork Belly
4kg Sweet Rice
5tbsp Oil
5.5tbsp Salt (2tbsp for pork marinade, 2tbsp for rice, 1.5tbsp for mung beans)
White Pepper (To Taste)
2tbsp Sugar
2tbsp Five Spice Powder
1 Roll Twine
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[ DIRECTIONS ]
INGREDIENT PREP
1. Overnight Prep: Soak bamboo leaves, split mung beans, sweet rice and peanuts overnight. Cut pork belly into pieces and marinate it in 2tbsp of sugar, 2tbsp of salt, 2tbsp five-spice powder and leave it in the fridge to marinate overnight.
2. Clean each leaf by giving it a scrub, boil it for 2mins, and set aside.
3. Soak dried shrimp if they are crumbly. Set aside.
4. Separate salted egg yolks, rinse the yolks, half it (optional) and set aside.
5. Cut sausages into even pieces and set aside.
6. Strain rice until dry, add in 2tbsp of salt, 3tbsp of oil and mix. Then set aside.
7. Strain mung beans until dry, add in 1.5tbsp of salt, 2 tbsp of oil and mix. Then set aside.
8. Strain peanuts and set aside.
ASSEMBLY
1. Make sure the side of the leaf with the spine is facing outwards (Note: be gentle with the leaves to prevent ripping)
2. Easy method: Grab a leaf, fold it into a cup shape, making sure the tip of the corner overlaps. Place 2 big spoonfuls of rice, followed by a spoonful of mung beans, sprinkle some dried shrimp, add an egg yolk, add a chestnut, add some peanuts, add a piece of sausage and a slab of pork belly. Top it with another spoonful of mung beans and lastly a spoonful of rice. Grab another leaf and wrap it along the side. Fold in the sides to cover the ingredients, make sure to hold the bottom of your wrap tightly and stand it upright. Tap the sides of the zongzi a few times to make sure all ingredients are together tightly. Fold the top piece of the leaf down to seal your zongzi. Grab some twine to tie it up.
3. Traditional method: Get 2 pieces of leaves, criss cross them and fold it in to form a cup. Place all the ingredients in like the previous method, then slide a leaf on to each side. Fold the leaves towards the middle to cover the ingredients, give it a tap to make sure all ingredients are together tightly, then fold the top and bottom pieces of leaves towards the middle to seal the zongzi. Grab some twine to tie it up.
4. In a pot of water, drop in as much zongzi as you can, make sure the water covers all the zongzi.
5. Bring the water to a boil and boil zongzi for 2.5hrs. Turn off the heat and let it simmer in water for another 30mins. (Tip: Make sure to check on water levels while boiling. Add water when water drops below the zongzi)
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糭食譜
這食譜份量可以做三十至三十五隻。
[ 食材 ]
一包中式臘腸
一包(230g)蝦米
三十三隻鹹蛋黃
一包(455g)冰粟子
一包糭葉
1.5kg開邊綠豆
一包(300g)去衣生花生
3.5lbs 豬腩肉
4kg 圓糯米
5tbsp 油
5.5tbsp 鹽 (2tbsp 鹽: 豬腩肉, 2tbsp 鹽: 圓糯米, 1.5tbsp 鹽: 開邊綠豆)
白胡椒粉(隨意)
2tbsp 糖
2tbsp 五香粉綿繩
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[ 制作 ]
預備材料
1. 隔夜需要浸泡糉葉，開邊綠豆，米和花生，豬腩肉切塊用糖，鹽和五香粉各二湯匙醃過夜，需要放雪柜。
2. 糭葉要逐塊洗擦乾淨然後用水烚二分鐘瀝乾，備用。
3. 洗淨蝦米浸軟瀝乾，備用。
4. 分開鹹蛋黃洗淨，整個或分半都可以，備用。
5. 臘腸切段，備用。
6. 糯米洗乾淨瀝乾，加鹽二湯匙，油四湯匙拌勻，備用。
7. 開放邊綠豆洗乾淨瀝乾，加鹽一個半湯匙，油二湯匙拌勻，備用。
8. 洗淨花生瀝乾，備用。
组合:
1. 將糭葉中間凸出的骨口向外面，平滑的向內。
2. 簡易方法:葉分中摺起，注意角要重疊免漏，先加二大匙米再加一大匙豆再逐一加蛋黃，蝦米，粟子，花生，臘腸和豬肉，重覆豆和米即可。加上另一塊葉在旁邊，將右邊的葉覆蓋左邊，手要拿緊，拿直糭子略拍，讓餡料緊緻，將尾端的葉覆蓋下用綿繩札實即可。
3. 傳統包法:將二塊葉交义重叠，用手固定位置，將上的葉向前摺成漏斗狀，漏斗尖端置於手掌之中以固定位置，倒入糭子材料如上，其間左右兩邊各加一塊葉以增加空間，之後將右邊的葉覆蓋左邊，略為拍打，將上下兩邊的葉子覆蓋好用棉繩札實。
4. 將糭放深鍋中烚，水要蓋過面。
5. 水滾後計二小時三十分鐘，其間檢查要否加水，要加熱水，完成後再焗三十分鐘，香濃美味的糭子出鍋了。
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Music/Sound Credits:
Japan by Uniq: audiograb.com/8smP6Vt2
Guitar Be-bop3 by KaponjaReverse
Strum by Niffshack
Blip Plock Pop by Onikage
225.5.16 by InspectorJ - แนวปฏิบัติและการใช้ชีวิต
** Hey guys, sorry I made a mistake. I've updated the ingredients list.
It is supposed to be for 4kg of sweet rice instead of 2kg.
Also, I've updated the salt and oil quantity as well
5.5tbsp Salt (2tbsp for pork marinade, 2tbsp for rice, 1.5tbsp for mung beans)
5tbsp Oil (3tbsp for rice, 2tbsp for mung beans)
Sorry for all the confusion. **
**[對不起，有些份量我搞錯了，現在更正如下，糯米是4kg，不是2kg.同時鹽的份量是2tbsp醃肉，2tbsp醃米和1.5tbsp撈開邊綠豆。另外油的份量更正如下，3tbsp撈米和2tbsp撈豆。]**
Papa Fung, this is the best video of zongzi wrapping I’ve ever seen! I suddenly feel inspired to try it!
Thanks! You should definitely give it a try
loveeee your channel! especially the cantonese narration which my family loves. the editing and production are amazing! looking forward to more videos :)
Thanks so much!
Eager to learn this recipe
Mr. Fung, thru your videos, I really learned a lot about the art of making Chinese traditional food which I missed since my grandmother passed away. For this Zongzi Recipe, can you also show us how to make the "Sweet" version. I believe you have to use some chemical to turn the sticky rice into a transparent rice. Thank you!
I have the “lye water rice dumpling” recipe up. Is that what you mean?
Thank you for the recipe, I will try making it for mid autumn festival. Is this considered cantonese style?
Hello, the Zongzi is considered Cantonese style. For the snow skin mooncake, it is considered trendy fusion. The traditional Cantoneses-styled ones are baked.
冯师傅，请问係冻水落棕还是热水落棕。
凍水落粽便可
Can I used sir banana leaves..bamboo leaves is not available
Sorry, I don’t think banana leaves can be used. It’s a different smell so the flavour might not work