Get all the ingredients for making zongzi ready before you fill the pouch with them. Secure the dumpling with raffia string and it's a wrap.
1. Place the bamboo leaves in a pot of water and add 1 Tbs oil to the water. Stir well. Bring the water to a boil then remove the leaves. Clean the leaves with a damp cloth and soak them in a bowl of water overnight.
2. Marinate the pork belly cubes with coriander powder, five spice powder, white pepper, sesame oil, salt and powdered chicken stock. Leave it in the chiller for three hours.
3. Heat 2 Tbs oil in a pan and fry the shallots and garlic for four minutes till golden brown. Drain, set the shallots and garlic aside and save the oil.
4. Use this oil to fry the pork belly cubes for about five minutes till the pork is cooked. Drain and set aside.
5. Drain the soaked glutinous rice. To a heated wok, add 1 Tbs of oil and stir-fry the rice for about 15 minutes until all the water has evaporated.
INGREDIENTS
72 bamboo leaves
4 Tbs cooking oil
1.4kg pork belly, cut into 4cm cubes
40g coriander powder
20g five spice powder
2 tsp white pepper
2 tsp sesame oil
4 Tbs plus 1tsp salt
1 tsp powdered chicken stock
200g garlic, finely chopped
400g shallots, finely chopped
2kg glutinous rice, washed and then soaked overnight
400g fresh chestnuts, boiled and skinned
400g sweet yam paste, available in shops, rolled into small balls with 4cm diameter
200g dried shrimp
100g dried Chinese mushroom, soaked till soft and drained
raffia string
10 pandan leaves
PREPARATION WRAPPING AND COOKING DUMPLINGS
1. Place two bamboo leaves over each other such that they overlap halfway. Make a crease in the middle along one edge and bring both ends of the leaves together to form a triangular pouch.
2. Fill a quarter of the pouch with rice.
3. Add the pork, chestnut, sweet yam paste, dried shrimp and mushroom till the pouch is three-quarters full.
4. Fill the rest of the pouch with rice, packing it in tightly.
5. Fold down the ends of the leaves to seal the pouch. Shape the dumpling by pinching the corners.
6. Wrap the remaining portion of the leaves around the dumpling.
7. Secure the dumpling with raffia string, wound two to three times around all its four sides. Knot the string.
8. To a big pot of boiling water, two-thirds full, add 2 Tbs of salt, five pandan leaves, knotted, and half the number of dumplings. Ensure that the dumplings are fully submerged by placing a porcelain plate over them to press them down. Repeat for the rest of the dumplings.
9. Bring the dumplings to a boil before cooking them for another hour over medium heat. When done, remove the dumplings from the pot.
Makes about 36 dumplings
1. Place the bamboo leaves in a pot of water and add 1 Tbs oil to the water. Stir well. Bring the water to a boil then remove the leaves. Clean the leaves with a damp cloth and soak them in a bowl of water overnight.
2. Marinate the pork belly cubes with coriander powder, five spice powder, white pepper, sesame oil, salt and powdered chicken stock. Leave it in the chiller for three hours.
3. Heat 2 Tbs oil in a pan and fry the shallots and garlic for four minutes till golden brown. Drain, set the shallots and garlic aside and save the oil.
4. Use this oil to fry the pork belly cubes for about five minutes till the pork is cooked. Drain and set aside.
5. Drain the soaked glutinous rice. To a heated wok, add 1 Tbs of oil and stir-fry the rice for about 15 minutes until all the water has evaporated.
INGREDIENTS
72 bamboo leaves
4 Tbs cooking oil
1.4kg pork belly, cut into 4cm cubes
40g coriander powder
20g five spice powder
2 tsp white pepper
2 tsp sesame oil
4 Tbs plus 1tsp salt
1 tsp powdered chicken stock
200g garlic, finely chopped
400g shallots, finely chopped
2kg glutinous rice, washed and then soaked overnight
400g fresh chestnuts, boiled and skinned
400g sweet yam paste, available in shops, rolled into small balls with 4cm diameter
200g dried shrimp
100g dried Chinese mushroom, soaked till soft and drained
raffia string
10 pandan leaves
PREPARATION WRAPPING AND COOKING DUMPLINGS
1. Place two bamboo leaves over each other such that they overlap halfway. Make a crease in the middle along one edge and bring both ends of the leaves together to form a triangular pouch.
2. Fill a quarter of the pouch with rice.
3. Add the pork, chestnut, sweet yam paste, dried shrimp and mushroom till the pouch is three-quarters full.
4. Fill the rest of the pouch with rice, packing it in tightly.
5. Fold down the ends of the leaves to seal the pouch. Shape the dumpling by pinching the corners.
6. Wrap the remaining portion of the leaves around the dumpling.
7. Secure the dumpling with raffia string, wound two to three times around all its four sides. Knot the string.
8. To a big pot of boiling water, two-thirds full, add 2 Tbs of salt, five pandan leaves, knotted, and half the number of dumplings. Ensure that the dumplings are fully submerged by placing a porcelain plate over them to press them down. Repeat for the rest of the dumplings.
9. Bring the dumplings to a boil before cooking them for another hour over medium heat. When done, remove the dumplings from the pot.
Makes about 36 dumplings
by lingo
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