How to wrap a Chinese glutinous rice dumpling (zongzi)

Dragon Boat Festival season is here! Learn to wrap these delicious savory snacks. Practice makes perfect!

[@cmtv1570]

Ma try nga ito parang masarap

[@bernardjameswilson]

First time I've seen fried taro in a zongzi. The ones our family makes has has pork, mushroom, lachang and water chestnut. But if we can't find water chest nut we use chick peas.

[@MsJKitchenClassroom]

This was experimental and it turned out pretty good!

[@bernardjameswilson]

@@MsJKitchenClassroom btw do you have a recipe for steamed savory pumpkin cake?

[@anjalaahmad7766]

Is the rice cooked or raw

[@MsJclassroomKitchen]

It’s half cooked. Stir fried first to add all the flavor and finishing the cooking process by steaming.

[@MsJclassroomKitchen]

Check out my full recipe video in my playlist!

[@rainahusin834]

@@MsJclassroomKitchenhow long yr steaming? Usually I boiled it

[@MsJKitchenClassroom]

@@rainahusin834 high heat for 30-40 mins

[@patricklim909]

I've lost it at triangular cone 😭

[@MarilenAlibuyog]

Where can you order the bamboo leaf?

[@MsJKitchenClassroom]

I usually get mine from 99 ranch market