Asian Recipes
My personal favorite is my aunt’s lye water zongzi (碱水粽). Despite the weird name, it’s a very basic zongzi with a distinctive yellow color and subtle flavor. Unfortunately, I haven’t had it for over thirty years, since I left Shanghai when I was a teenager. The moral of the story is—don’t judge a zongzi by its name! In fact, you might apply that truism to most Chinese dishes…
Other Asian countries also have their own variation of this special treat. When I was little, I don’t remember anyone buying zongzi (粽子), because every family made their own. It’s actually a very special event. My grandma and my aunt used to make at least two to three varieties each time, and it was a huge production! It was a daylong affair with preparations started the night before. In fact, if you’ve ever had the pleasure of having someone make these for you, you should be very appreciative—it’s a lot of work and very few people know how to make these well.
Wikipedia has a great write-up about the tradition of making zongzi, and since it’s so elegantly written already…
“Zongzi are traditionally eaten during the Duanwu Festival (Mandarin: Duānwǔ; Cantonese: Tuen Ng), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June).
“Zongzi are traditionally eaten during the Duanwu Festival (Mandarin: Duānwǔ; Cantonese: Tuen Ng), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June).
A popular belief amongst the Chinese of eating zongzi involved commemorating the death of Qu Yuan, a famous Chinese poet…Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan’s grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet’s body.”
The story is a bit grim, yes, but that’s how the story goes! Zongzi used to be only a once-per-year, homemade treat for the Duanwu Festival (Just in case you are wondering, this year’s Duanwu Festival is on June 20), but now they are available in Chinese grocery stores year-round with many variations. I never buy them, mainly because I never know how long they’ve been sitting on the shelves. As the mother of a Chinese family, I feel a sense of duty to master this recipe in order to carry on the tradition and pass it down. If you find yourself in my shoes, give this recipe a try. You will make your mother and your grandmother proud. If you’ve never had zongzi before, and want to try them, you’ll make US proud.
Preparation for this zongzi recipe is relatively easy, except for the actual time commitment and the step of actually wrapping the zongzi. Some people can wrap these babies with speed and ease, but for others, it can devolve into mission impossible-level fumbling (ahem…let’s just say that Bill had some difficulties). But with a little practice, and our step-by-step instructions, you’ll be folding them properly in no time. And as far as size and shape are concerned, let’s say there is no right or wrong—as long as it’s wrapped tight and does not open up during cooking, it’s a success!!!
Making zongzi is a fairly labor-intensive process. We’ve outlined the preparation of each component below, followed by directions for putting the zongzi together, and finally, directions for cooking.
Here’s the full list of ingredients you’ll need. We’ll break it down for you to prepare each component.
36 to 40 dried zongzi leaves (2 to 3 leaves per zongzi)
5 cups uncooked short grain sticky rice (also called glutinous rice, or “sweet rice”)
2 tablespoons light soy sauce, plus 2 teaspoons
2 teaspoons salt, plus 1/2 teaspoon
2/3 cup of raw peanuts
1 pound pork belly, cut into 12 equal pieces
1/2 teaspoon sugar
2 teaspoons shaoxing wine
1/2 teaspoon ground white pepper
1 teaspoon oil
½ cup water
6 salted duck egg yolks
3 Chinese sausages
To prepare the zongzi leaves:
36 to 40 bamboo leaves (use 2 to 3 leaves per zongzi)
First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don’t dry out.
To prepare the sweet rice:
5 cups of short grain sweet rice
2 tablespoons light soy sauce
2 teaspoons salt
Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with light soy sauce and salt in a large bowl and set aside.
To prepare the peanuts:
2/3 cup of raw peanuts
Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
To prepare the pork belly:
1 pound pork belly, cut into 12 equal pieces
2 teaspoons light soy sauce
1/2 teaspoon sugar
2 teaspoons shaoxing wine
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 teaspoon oil
1/2 cup water
In a bowl, toss the pork belly with the light soy sauce, sugar, shaoxing wine, salt, and white pepper. Marinade overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
Heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
To prepare the additional ingredients:
6 salted duck egg yolks
3 Chinese sausages
Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
Wrapping the zongzi:
Woo! Good job. Now you are all set to wrap these little bundles of deliciousness. We’ve provided step-by-step photos for how to wrap the zongzi below.
Before you start, there are a few things to remember:
You must cut away at least half an inch off the bottom of every leaf you use.
Make sure the kitchen twine won’t break easily. To do this, it’s best to wet the twine first by soaking it in a bowl of water.
It’s best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out! Making zongzi is like making a big batch of dumplings or wontons—all hands on deck! Just make sure that the newbies are holding the strings and the seasoned pros are doing the folding! Hah!
If leaves rip anywhere during the wrapping process, you’ll need to start over and discard the ripped leaf. That’s why I call for more leaves than is technically needed. Some of the leaves are bound to get ripped.
Start by layering a couple leaves together and folding up the bottom to create a cone.
Fill with a little rice on the bottom, along with your egg yolk, peanuts, pork belly, and Chinese sausage.
Top with a bit more rice.
Fold the two sides into the middle lengthwise, cupping your hands at the bottom of the cone so it doesn’t fall apart.
Pinch the leaves at the top so you get a tight seal.
Fold the leaves down…
And tie the zongzi securely. Just get it tightly sealed. Doesn’t have to be pretty. Cut off the excess on the leaves.
And that’s it! Now do it a bunch more times until your leaves and filling are used up.
To cook the zongzi:
Get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
The water should be “moving” while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level—do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you’re prepared throughout the 7-8 hour cooking time.
Once the 7-8 hours is up, eat the zongzi while they’re hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they’re steamy and delicious.
Some useful tips for enjoying your zongzi:
To eat, simply cut the twine and unwrap the leaves to reveal the zongzi inside.
Zongzis can be frozen after they cool to room temperature. To reheat, first defrost the zongzi by taking it out of the freezer a few hours prior to cooking time. Re-boil the zongzi in water for 15-20 minutes.
Zongzi are usually served as is, but who’s gonna stop you from eating them with your favorite chili sauce? No one, that’s who!
Finally, if you’re just over this whole “wrap them in a leaf” thing, you can alternatively steam the rice in a bamboo steamer. Simply line the steamer with the bamboo leaves, cut away the excess, fill with rice, and all your toppings, and steam until done. It’s not traditional, but it’s definitely the lazy man’s way out!
Zongzi - Cantonese Style
Prep Time: 24 hours
Cook Time: 8 hours
Total Time: 32 hours
Yield: 12-15 zongzi
Ingredients
36 to 40 dried bamboo leaves (2 to 3 leaves per zongzi)
5 cups uncooked short grain sticky rice (also called glutinous rice, or "sweet rice")
2 tablespoons light soy sauce, plus 2 teaspoons
2 teaspoons salt, plus 1/2 teaspoon
2/3 cup of raw peanuts
1 pound pork belly, cut into 12 equal pieces
1/2 teaspoon sugar
2 teaspoons shaoxing wine
1/2 teaspoon ground white pepper
1 teaspoon oil
½ cup water
6 salted duck egg yolks
3 Chinese sausages
Instruction
First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don’t dry out.
Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with light soy sauce and salt in a large bowl and set aside.
Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
In a bowl, toss the pork belly with the light soy sauce, sugar, shaoxing wine, salt, and white pepper. Marinade overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
The next day, heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
Now you are all set to wrap these little bundles of deliciousness. Follow the step-by-step photos to wrap them. Remember:
- You must cut away at least half an inch off the bottom of every leaf you use.
- Make sure the kitchen twine won’t break easily. To do this, it’s best to wet the twine first by soaking it in a bowl of water. It’s best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out!
- If leaves rip anywhere during the wrapping process, you’ll need to start over and discard the ripped leaf. That’s why I call for more leaves than is technically needed. Some of the leaves are bound to get ripped.
To cook the Zongzi, get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
The water should be “moving” while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level—do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you’re prepared throughout the 7-8 hour cooking time.
Once the 7-8 hours is up, eat the zongzi while they’re hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they’re steamy and delicious.
This recipe and image sources are referred in website: Thewoksoflife.com. Thanks so much!
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