How to make zongzi 做粽子包粽子 Sticky Rice Dumpling | Dragon Boat Festival [中英字幕,右下角点击CC］
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- เผยแพร่เมื่อ 5 พ.ย. 2024
- Chinese people eat sticky rice / glutinous rice dumpling (粽子zong zi） during dragon boat festival (端午节 duan wu jie). There are a few different ingredients to add in the dumpling and they can be sweet of savoury. There are also different ways of wrapping the dumpling.
Chinese people celebrate dragon boat festival to commemorates the death of an important person called Qu Yuan (屈原）.
A cadet member of the Chu royal house, Qu Yuan served in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu Yuan was banished for opposing the alliance and even accused of treason.During his exile, Qu Yuan wrote a great deal of poetry. Twenty-eight years later, Qin captured Ying, the Chu capital. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River.
It is said that the local people, who admired him, raced out in their boats to save him or to retrieve his body. This is the origin of dragon boat races. When his body could not be found, they dropped balls of sticky rice into the river so that the fish would eat them instead of Qu Yuan's body. Therefore it comes the zongzi.
To make the rice dumpling, the ingredients are as follows:
( I made a medium size dumpling, I manage to make about 20 dumplings)
1kg glutinous rice
700g pork belly
10 shiitake mushroom
3 golden shallots
A handful of dried shrimp
20 chestnuts
Dark soy sauce
White pepper
5 Spices powder.
40 pieces bamboo leaves
String
Notes:
** From the experience, it is best to remove the chestnut when it is still hot. When it cools down completely, it will be harder to remove.
** Using pressure cooker, it is much quicker to get the dumpling cooked. If you do not have pressure cooker, you can simmer in the big pot of boiling water and cook for 2.5 hours （this is the traditional way) but please make sure you add the water when necessary. (Water need to cover the whole dumpling).
温馨提示：
** 试做了之后，我觉得剥栗子最快，最好的方式就是在栗子上面划一个刀口，放入微波炉里，大约1分钟左右（只要栗子爆开了，就可以了）。 从微波炉里拿出来之后，趁热，把它快速剥开。一旦它冷却之后，它又变得很难剥了。 那你就再把它放入微波炉里热一下，又可以了。所以建议分批放入微波炉。
*此次做法我是以高压锅来煮这个粽子，我觉得效果非常好。而且很快。时间上省了很多。如果没有高压锅，那就以传统的方式制作，放入一锅滚水里，煮个2.5个小时。当然中间你必须时刻观察锅里的水，适当的加水。
Those who are interested to know why are chinese eating this sticky rice dumpling, I have included the story in the description box above.
Г Рио
❤❤❤ up
Part of wrapping is difficult for me 😔
It takes practice. Haha. The first time when I did it, don't even know how to start. I thought I will waste all ingredients. Refer to other people's video, some show a very clear instruction. 😊
Miss my grandma. She made these everytime I visited her.
Beautiful recipe! Thank you for sharing
I'm so glad I found your channel. I definitely will subscribe to all your updates. Greetings from Cebu City, Philippines. ❤️
Hello sister, I watched you Video More than 10times to review how to make it because I wanted to learn it from you. Thanks sister I will do my best to make this Dragon boat dumplings ❤️
looks delicious 😋😋😋
my favorite Chinese food 😂
will try this one day 😃
Thank you Ms.Emilee💕
love from Philippines 💕
The chestnut lifehack... I will try to keep in mind. :)
I’m so jealous! I want some ^^
I guess I’m going to have to search for bamboo leaves now that I know how to make them.
Thank you for posting!
You are welcome. I live in Australia and I find them in the Asian grocery store.
So yummy 😍 I miss it ..I wish I can cook it here in doha...
My favorite. This is a lot of work but I think it would be fun to make with the kids.
One of my favourite dishes.
Had this when I visited Shanghai, it was the best thing I ate in China
We love it. Thank you. Good job.
Thank you Emily! That’s a lovely video! I have got all the information needed! Especially the chestnut preparation!
You are welcomed. It is easier to peel when it is hot. When you cut the shell, cut it a bit deeper so that when you put in microwave, it split more and easy to peel. This is my experience
Is it necessary to include chestnuts? Will it reduce the taste if not included? Cant find it here in our area
It gives little sweetness but some people don't like it and therefore you can omit it. So people also use peanut but I personally don't like it. Hope this helps
Looks delicious 🤤
Hi emilee, I noticed that you used dark soy sauce, what is the difference between all the different soy sauces? Is it just the colour or also the flavour?
Dark soy sauce normally for the colour. It is not very salty, therefore we add salt. With soy sauce, the colour is lighter and it is saltier and more flavour and one more common sauce is oyster sauce which I use a lot. This is to increase the flavour of a dish. Hope this clarifies.
Nawwww yummy I've always wanted to try this sticky rice😊
There you go 😊
Hello, can I use banana leaves or coconut leaves for this? Bamboo leaves is diffult to find here in my place. Thanks for answering my question 😊
I had never used that to do the rice dumpling. I don't know If you can wrap it up properly. In Malaysia, we used banana leaves to wrap up the rice but cook on BBQ. However it is totally different
My Iban friend in Sarawak wrap choong with broad pandan leaves
Hainanese friends use banana leaves but in a different shape.They have five pointed ends.
Follow The Good & Logical Tradition
There is no such in my country. It is delicious and beautiful looking
So nice 😋😋
Hi. I'm from Brazil 🇧🇷 and I've never seen a dish like this. here we cook a corn dough on the corn leaf. it can be salty or sweet. 😔 does not have the subtitles in Portuguese.

3:43 good. you use proper string for cooking instead of toxic plastic raffia.
I don't know why but this remind me of stuffed paprika xD
Keep up the good work.
We use charcoal to cook the zongzi. Our practice is to use the big metal tin can. If you cook a lot of quantity , just need to make sure to switch zongzi at the bottom with the top after few hours to ensure that all of them are cooked at the same time. Else the bottom one will cook faster than the top.
good job and i will give it a try. thanks, Emilee. wish we can be friends.
😊😊
Great video!
Thank you 😊
Yummy yummy yummy yummy 😋.. My favorite...
My whole family favourite too. 😊 So have to do few times a year but it takes time. Haha
@@emileeskitchen4912
Yes... I saw your video..... Its take to long preparation..
what do you called that leaves used in wrapping the rice dumpling?
Bamboo leaved
Thanks!
А у нас нет листьев бамбука, чем можно заменить?
Yummy!!!
Amazing
those amount of oil majes my heart artery screaming haha
This is because of the pork belly we use. 😅😅 if it is replaced with chicken, or less fat pork, should be better.
But Less than a piece of fried chicken you would be surprised 😂
Can I coke even if not on dragon boat festival?
Of course. I made it throughout the year because my family loves it. Good for lunch box. 😁by the way, today is dragon boat festival
Hi! Where can i find the exact measurements for this recipe? Thank you ❤
Description box
สุดยอด❤❤❤
Do u hve to get rid of pork skin b4 cutting? Tq
No, you don't have to.
is banana leaves be possible a replacement for the unavailability of bamboo leaves in our place.?
I am sorry, no, banana leaves break easily.
How many hours to soak the sticky rice
If you soak overnight, need to put in the fridge. Otherwise 4 hours
Thật là tuyệt vời ❤
Wow I like it here in Taiwan
Instead of pork can we put chicken
Definitely. I did a chicken version for my colleague who doesn't eat pirk. We have vegetarian version too which people put mung bean, mushroom, red bean, chestnut and peanuts.
What kind of leaves you used?
It is bamboo leaves
Thanks
good job Emilee's in my country Iraq we make a Traditional food His name is (dolma) it's a very deilcious and if you want how to make it ‚ I'll writ it for you 😊
I had googled. Yes , little similar, just you don't wrap them in bamboo leaves. Am I correct?
@@emileeskitchen4912
No , Dear
it's Consisting of many vegetables like (Onion, Pepper green& Aubrgine & Tomatoes) all these and we all these vegetables are b( rice & Minc or beef & Place celery,finly chooped onion, tomatoe paste,a little hot black pepper,salt & leamon salt)
★Mix these ingredients together and stir them with sweet green pepeers , black abbrgin, onions and tomatoes)
I hop you understed it dear😊
@@ToTo-hq4zj ok. Very different then. Now I understand. Thank you for sharing
@@ToTo-hq4zj hello, Ayat
@@emileeskitchen4912
hello Emilee's
so what time is it in Australia???😅
Hello we have such a dish in Iraq we call it dolma
Yes that's right. Someone also mentioned to me that in Iraq you have that and sound interesting.
tuyệt vởi
I love sweet zongzi. I'm not a big fan of the savory version from Southern china.
I am mixed... my family love savoury
nice
Thank you
why is it that when i soak the gluttonous rice, the rice becomes so stinky and wrenchy?🤧
Weather too hot and you did not put in the fridge and you put too long outside
@@emileeskitchen4912 ohhh icic, thank you so much!😅
OK Bánh này không có lạp xưởng
pork should be melting and rice just cooked
DONT HAVE SALTED EGG YOLK IN IT????
I cannot find salted egg here. Even if i find it here, very expensive. So.. economy type...
Yeet
All is ok...xcept the pork looks hard...😕
👍❤🙋♂️🤸🏻♂️🤸🏻♂️
Bachang in Indonesia
Very similar sound to Malaysia, in dialet Hokkien - bak zhang
@@emileeskitchen4912 Yes.. I'm from Borneo.. my blood half Melayu and Hokkien.. chinese most populer influence for food in Indonesia
@@noviacatnopbleu3848 Borneo Indonesia? I was originally from Borneo too, Sarawak.
Yes.. I'm South Borneo, Banjarmasin city.. Nice to meet you Emilee~
@@noviacatnopbleu3848 nice to meet you too and nice to know someone from Borneo too.
It looked easy until you try to fold it in the leaves 😭😭😭😭😭
Hahaha. Yes... It is hard in the beginning. But later will be easy
I remember making these with my grandmother.
Is fun 😄