Chinese Rice Dumpling - Zong zi

15 June 2013 - Chinese Rice Dumpling - Zong zi

After about three zongzi I've learn how to wrap it from my mom (thanks mom), the filling are pork belly, shiitake, dried shrimp, Chinese sausage, homemade salted duck egg yolk (we couldn't find the raw salted duck egg, so my mom said how about we made it our self)

The recipe is from Indochine Kitchen

Chinese Rice Dumpling - Zong zi
makes 30-40 dumplings

For glutinous rice: (about 16 dumplings)
¼ cup cooking oil
½ Tbsp salt
100 g garlic, roughly chopped
1 kg glutinous rice, soaked and drained
2 Tbsp five spice powder
2 Tbsp dark soy sauce

For pork belly stir fry filling: (about 24 dumplings)
1,5 kg pork belly, cut into bite sizes
Marinade:
1 Tbsp salt
½ Tbsp ground white pepper
1 Tbsp five spice powder
2 Tbsp dark soy sauce

1/4 cup cooking oil
½ cup sugar
100 g garlic, roughly chopped
10 dried Shiitake, soaked, drained and quartered
150 g dried oyster

For dried shrimp stir fry:
1/4 cup cooking oil
50 g garlic, coarsely chopped
<150 g dried shrimp, soaked and dried
2 Tbsp sugar
2 Tbsp light soy sauce

Other ingredients:
250 g dried chestnuts, coarsely chopped
20 salted egg yolks, halved
10 Chinese sausages, cut into bite sizes
50 g Thai bird's eye chili
80 pcs bamboo leaves, large size