How to Make Zongzi (Chinese Tamales)
Prepare the glutinous rice and filling., Boil the bamboo leaves.,Scoop the rice onto the bamboo leaves.,Scoop the filling onto the rice., Fold the leaves around the rice and filling and secure with twine.,Simmer the zongzi for 2 to 5 hours (as...
Step-by-Step Guide
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Step 1: Prepare the glutinous rice and filling.
This may require overnight soaking.
Some recipes also suggest soaking the bamboo leaves overnight.Glutinous rice goes by many names depending on country, culture or region: sticky rice, sweet rice, waxy rice, botan rice, mochi rice, biroin chal, and pearl rice.
It's especially sticky when cooked.
It does not contain gluten.
Fillings are usually savory, but there are many, many variations:
Skinless mung beans Red bean paste Jujubes Char siu (Chinese barbecue pork) Chinese sausage Chinese black mushrooms Salted duck eggs Chestnuts Cooked peanuts Green beans Dried shrimp Scallops Red-cooked pork Curry Chicken -
Step 2: Boil the bamboo leaves.
Let cool and pat dry.,,, This is the trickiest part, so see the video illustrating one of the many ways you can wrap zongzi., -
Step 3: Scoop the rice onto the bamboo leaves.
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Step 4: Scoop the filling onto the rice.
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Step 5: Fold the leaves around the rice and filling and secure with twine.
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Step 6: Simmer the zongzi for 2 to 5 hours (as instructed by the recipe; it will depend on the filling).
Detailed Guide
This may require overnight soaking.
Some recipes also suggest soaking the bamboo leaves overnight.Glutinous rice goes by many names depending on country, culture or region: sticky rice, sweet rice, waxy rice, botan rice, mochi rice, biroin chal, and pearl rice.
It's especially sticky when cooked.
It does not contain gluten.
Fillings are usually savory, but there are many, many variations:
Skinless mung beans Red bean paste Jujubes Char siu (Chinese barbecue pork) Chinese sausage Chinese black mushrooms Salted duck eggs Chestnuts Cooked peanuts Green beans Dried shrimp Scallops Red-cooked pork Curry Chicken
Let cool and pat dry.,,, This is the trickiest part, so see the video illustrating one of the many ways you can wrap zongzi.,
About the Author
William Lewis
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