{"id":1794,"date":"2020-08-02T14:29:04","date_gmt":"2020-08-02T21:29:04","guid":{"rendered":"https:\/\/lingscorner.com\/?p=1794"},"modified":"2020-11-21T14:17:26","modified_gmt":"2020-11-21T22:17:26","slug":"3-kinds-sticky-rice-bamboo-leaves-dumplings","status":"publish","type":"post","link":"https:\/\/lingscorner.com\/zh\/2020\/08\/3-kinds-sticky-rice-bamboo-leaves-dumplings\/","title":{"rendered":"\u9e21\u8089\u8611\u83c7,\u8c46\u6c99\u548c\u7ea2\u67a3\u7cbd\u5b50"},"content":{"rendered":"

We call sticky rice dumplings Zongzi in Chinese. They’re like tamales wrapped in bamboo leaves. Zongzi was one of my favorite treats when I grew up in China.<\/p>\n\n\n\n

I could only have it once a year in June during the Duanwu Festival (Dragon Boat Festival). Most of the kids called it the Zongzi festival just because we only cared about eating the yummy delicious sticky rice dumplings when we were little kids. It only came to my understanding when I was a little older that this festival was created to save and celebrate Qu Yuan who was a very famous poet and patriot in the 278 BC. According to legend, the locals rushed out in dragonboats<\/a> to try to retrieve his body and threw packets of rice into the river to distract the fish<\/a> from eating the poet’s body.<\/p>\n\n\n\n

I had helped my mom make Zongzi a few times when I was a young teen. So last year I had this huge urge that I wanted to make some Zongzi again for my family after 30+ years. Two weeks ago I made three kinds of Zongzi. There are savory flavored chicken, mushroom and veggie Zongzi, sweet jujube fruits Zongzi and red sweet bean paste Zongzi. They all came out beautifully and tasted delicious. I especially love the bamboo leaves aroma filled in the whole house and infused the entire sticky rice dumpling. They smelled amazing.<\/p>\n\n\n

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Three kinds of Sticky Rice Bamboo Leaves Dumplings \u9e21\u8089\u8611\u83c7\uff0c\u8c46\u6c99 \u548c\u7ea2\u67a3\u7cbd\u5b50<\/h2>\n
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I made three kinds of sticky rice dumplings. They are Chicken and mushroom savory dumplings, red jujube fruits sweet dumplings and red bean paste sweet dumpling. <\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer, Dessert, Dinner, Lunch, Side Dish, Snack<\/span><\/div>
Cuisine: <\/span>asian, Asian Fusion, Chinese<\/span><\/div>
Keyword: <\/span>chicken, mushroom, red bean paste, red jujube, Sticky Rice, Sticky Rice Bamboo Dumplings, Sticky Rice dumplings<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span><\/div>\n
Calories: <\/span>136<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>30<\/span><\/div>\n

Equipment<\/h3>
  • blender<\/div><\/li>
  • stockpot<\/div><\/li>
  • baking tray<\/div><\/li>
  • a roll of cooking twine<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>

    Three Different Sticky Rice Bamboo Leaves Dumplings Recipes<\/h4><\/div>

    1. Chicken and Mushroom Stuffing<\/h4>
    • 2.2<\/span> pound<\/span> sweet rice<\/span> 1 kg, soak over night<\/span><\/li>
    • 30<\/span> dry bamboo leaves<\/span> soak the bamboo leaves for 2 hours in warm water and add 1 tbsp white vinegar to the water<\/span><\/li>
    • 2.2<\/span> pound<\/span> chicken thigh<\/span> 2 kg, or chicken breast meat, trim the fat and cut into 4 inches length chunks <\/span><\/li><\/ul><\/div>

      Marinade for chicken (2 hours prior making the dumplings)<\/h4>
      • 1<\/span> cup<\/span> soy sauce<\/span> 128 g<\/span><\/li>
      • 2<\/span> clove<\/span> garlic<\/span> crushed<\/span><\/li>
      • 1<\/span> green onion<\/span> chop into small pieces<\/span><\/li>
      • 1<\/span> tbsp<\/span> orange peel<\/span> frozen or fresh<\/span><\/li>
      • 1<\/span> tbsp<\/span> ginger<\/span> sliced<\/span><\/li>
      • 1<\/span> teasp<\/span> salt<\/span><\/li>
      • 1<\/span> teaspoon<\/span> chili powder<\/span> optional<\/span><\/li>
      • 1<\/span> tbsp<\/span> vegetable oil<\/span><\/li><\/ul><\/div>

        Mushrooms<\/h4>
        • 24<\/span> oz<\/span> brown mushrooms<\/span> 680g, diced<\/span><\/li>
        • 0.5<\/span> yellow onion<\/span> medium, diced to small pieces<\/span><\/li>
        • 1<\/span> cup<\/span> baby carrots<\/span> diced to small pieces<\/span><\/li>
        • 2<\/span> tbsp<\/span> vegetable oil<\/span><\/li>
        • 1<\/span> teaspoon<\/span> salt<\/span> or to taste<\/span><\/li><\/ul><\/div>

          2. Redbean paste stuffing<\/h4>
          • 2.2<\/span> pound<\/span> sweet rice<\/span> 1kg, soak over night<\/span><\/li>
          • 30<\/span> dry bamboo leaves<\/span> soak the bamboo leaves for 2 hours in the warm water and add 1 tbsp white vinegar to the water<\/span><\/li>
          • 0.7<\/span> pound<\/span> small red beans<\/span> 340g, soaked over night in room temp. <\/span><\/li>
          • 1.5<\/span> cup<\/span> brown sugar<\/span> 128g<\/span><\/li>
          • 1<\/span> cup<\/span> boild red bean liquid<\/span> 85g<\/span><\/li>
          • 1\/3<\/span> cup<\/span> vegetable oil<\/span> 28g<\/span><\/li>
          • 1\/4<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div>

            3. Jujube fruits stuffing<\/h4>
            • 2.2<\/span> pound<\/span> sweet rice<\/span> 1kg, soak over night<\/span><\/li>
            • 30<\/span> dry bamboo leaves<\/span> soak the bamboo leaves for 2 hours in the warm water and add 1 tbsp white vinegar to the water<\/span><\/li>
            • 450<\/span> gram<\/span> Dry seedless jujube fruits<\/span> Chinese dates, soak in water for at least 2 hours<\/span><\/li><\/ul><\/div><\/div>\n

              Instructions<\/h3>

              Three different sticky rice bamboo dumplings instructions below<\/h4>
                <\/ul><\/div>

                1. Chicken and Mushroom<\/h4>
                • Rinse the soaked bamboo leaves and leave them on a large cutting board or baking sheet<\/span><\/div><\/li>
                • Rinse the soaked sweet rice and keep it immersed in water in a bowl<\/span><\/div><\/li>
                • Marinate the chicken with all the ingredients for at least 2 hours in a bowl<\/span><\/div><\/li>
                • Saute the onion on the medium heat pan once the oil is hot. Then add in the mushrooms to the pan and saute them for 10 minutes. Add the carrots to the pan and continue to saute everything until the liquid from the mushroom is almost cooked off. Add salt to finish the cooking.<\/span><\/div><\/li>
                • Cut 30 pieces of cooking twine to 28 inches long each<\/span><\/div><\/li>
                • Watch my youtube video on how to fold the bamboo leaves dumpling with the chicken and mushroom<\/span><\/div><\/li>
                • Place the dumplings into a big stock pot, fill in with water to submerge the dumplings. Bring to a boil and then lower the heat to simmer and cook for 1 hour.<\/span><\/div><\/li>
                • Take out one dumpling as a tester. Unwrap the bamboo leaves to see if the dumpling appears a firm shape and the rice is very sticky and moist. It's ready if that's the case. Pick up the dumplings from the stock pot and leave them on the big tray. The dumplings can be frozen well if you'd like to keep them for later meals.<\/span><\/div><\/li><\/ul><\/div>

                  2. Red Bean Paste<\/h4>
                  • Rinse the red beans and cook them in a saucepan with water just cover the red beans.<\/span>
                    <\/div>Give it a quick stir and change the heat to simmer once the water is boiled. Cook for 40 minutes.<\/span><\/div><\/li>
                  • Drain the red beans and save the liquid for the blender step<\/span><\/div><\/li>
                  • Pour the drained red beans, brown sugar, cooked red bean liquid, vegetable oil, salt into the blender to make the paste<\/span><\/div><\/li>
                  • You can alway add more red bean liquid to get to the right texture for the paste. Here is how to test if the paste is ready. Scoop a table spoon of the paste, it should be easy to be scooped up with little effort. The paste should be able to stay on the spoon without falling off when you tilt the spoon. And taste the paste to see if it's not too dry.<\/span><\/div><\/li>
                  • Add more sugar and salt according to your own taste<\/span><\/div><\/li>
                  • Rinse the soaked sweet rice and keep it immersed in water in a bowl<\/span><\/div><\/li>
                  • Rinse the soaked bamboo leaves and leave them on a large cutting board or baking sheet<\/span><\/div><\/li>
                  • Cut 30 pieces of cooking twine to 28 inches long each<\/span><\/div><\/li>
                  • Watch my youtube video on how to fold the bamboo leaves dumpling with the red bean paste<\/span><\/div><\/li>
                  • Bring the dumplings into a big stock pot, fill in with water to merge the dumplings. Make a boil and change the heat to simmer and cook for 1 hour.<\/span><\/div><\/li>
                  • Take out one dumpling as a tester. Unwrap the bamboo leaves to see if the dumpling appears a firm shape and the rice is very sticky and moist. It's ready if that's the case. Pick up the dumplings from the stock pot and leave them on the big tray. The dumplings can be frozen well if you'd like to keep them for later meals.<\/span><\/div><\/li><\/ul><\/div>

                    3. Jujube Fruits <\/h4>
                    • Rinse the soaked sweet rice and keep it immersed in water in a bowl<\/span><\/div><\/li>
                    • Rinse the soaked bamboo leaves and leave them on a large cutting board or baking sheet<\/span><\/div><\/li>
                    • Drain the soaked jujubes fruits and keep them in a bowl<\/span><\/div><\/li>
                    • Cut 30 pieces of cooking twine to 28 inches long each<\/span><\/div><\/li>
                    • Watch my youtube video on how to fold the bamboo leaves dumpling with the jujube fruits<\/span><\/div><\/li>
                    • Bring the dumplings into a big stock pot, fill in with water to merge the dumplings. Make a boil and change the heat to simmer and cook for 1 hour.<\/span><\/div><\/li>
                    • Take out one dumpling as a tester. Unwrap the bamboo leaves to see if the dumpling appears a firm shape and the rice is very sticky and moist. It's ready if that's the case. Pick up the dumplings from the stock pot and leave them on the big tray. The dumplings can be frozen well if you'd like to keep them for later meals.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                      <\/div>\n\n

                      Nutrition<\/h3>
                      Calories: <\/span>136<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>11<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>1837<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>396<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>1836<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>23<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n
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