Tag Archives: dumpling

粽子 (Zong Zi, Sticky Rice Dumpling)

This year, Dragon Boat Festival is on June 7, which is  next Friday. I never tried to make sticky rice dumpling (Zong zi) by myself even though I like them very much. I saw there were bamboo leaves for zongzi on the supermarket’s shelf and thought maybe I can try making zongzi this year.

The preparation should be done on the night before.

From left to right: glutinous rice, red bean, preserved dates, pork & shiitake mushroom, bamboo leaves.

Bamboo leaves should be soaked in water overnight. Cut off the leaf stalk before wrapping.

 

Because my husband likes meat zongzi, which is salty, while I like sweet ones. So I have to prepare 2 fillings.

I wrapped a lot of zongzi, please feel free to deduct the ingredients.

 

For the savory ones:

pork belly 200 g (cut into slices)

Shiitake 4 (cut into slices).

Put pork and shiitake into a small bowl. Add in 1 tbsp light soy sauce, 1 pinch salt, 2 tsp dark soy sauce, 2 tsp oyster sauce and 1 tsp five spice powder. Mix them well. Put into fridge overnight.

glutinous rice 500g

red bean 1 cup

Wash them under water. Then soak them overnight. You can mix them before soaking or after.

Drain glutinous rice and red bean. Put them in a big bowl. Drizzle in 1 tbsp light soy sauce and 1 tbsp sesame oil. Mix well.

 

For the sweet ones:

glutinous rice 500g

red bean 1 cup

Soak overnight too.

Mix them before using. If you want Zong Zi to taste sweeter, you can also add in sugar.

 

Wrapping sticky rice dumplings is not as difficult as I expected, unless if you want to make them very neat and pretty. My rule is as long as I can wrap the filling , rice inside and I can tie them with twine, it will be a big success. πŸ™‚

 

For the savory ones with pork inside:

Use bamboo leaves (1 or 2 ) to make a funnel shape at one end. Add into 1 tbsp rice, then 1 or 2 slices of pork and shiitake. Top with another 1 tbsp rice. Cover it with the rest bamboo leaf and wrap with twine.

Please remember to use the light soy sauce and sesame oil marinated rice.

Same procedures are applied to the sweet ones.  Just replace the pork with preserved dates and use the normal rice.

Wrap them tightly with twine. You can use different colors of twine to different types.

Boil them for 3 hours. If yours are bigger then mine, please cook longer. Better boil them separately due to different flavor.

https://flic.kr/p/2g4MUyh

Well, my sticky rice dumplings are a bit….. ugly and diverse in shapes. πŸ™‚

Actually, I think zongzi is delicious even if there were only plain sticky rice inside.

So I can never say no to zongzi. πŸ™‚

 

Chinese Dumplings

Dumplings are essential to most Chinese during Chinese New Year. I was born and grew up in northern part of China. And dumplings are always one of my favorite food.  

Making dumplings is not very easy but home made dumplings taste much better than the frozen ones bought from supermarket. When I was at home, my family made every part of dumplings, from dumpling skin to  dumpling filling. My dad or my mom or sometimes my sister could chop a big pieces of meat into minced one which is ideal for fillings. And my mom would chop vegetables to match with meat:

Pork with Chinese cabbage.

Pork with celery.

Pork with leek.

Pork with lotus root.

Beef with carrot.

Beef with radish.

Mutton with carrot.

Mutton with radish.

Vegetarian:

Leek with Tofu.

Leek with egg and Tofu.

Leek with vermicelli and Tofu.

Chinese cabbage with Tofu.

Chinese cabbage with vermicelli.

Actually, I don’t know how to make minced meat. So I just bought minced pork from supermarket. Then add in a little chopped spring onion, ginger, soy sauce, salt, black pepper, oyster sauce, seasame oil, and oil. Let the filling rest for a while before using.


Divide the dough into many small pieces. 

Use rolling pin to make them into thin dumpling skins. I don’t like dumpling skins sold in market. Cos when you boil the dumplings, it’s easy for them to get broken. 


Scoop filling onto the center of dumpling skin.


Then press the two ends together tightly.



Dip the bottom of dumplings into flour before place them aside.


Dumplings stuffed with meat needs longer time to be cooked. So have a taste to see if they are cooked before serving.


For the dip, you can try mixed garlic with soy sauce, vinegar, and sesame oil. If you don’t like garlic, you can just mix a little soy sauce, vinegar and sesame oil in a small bowl. Of course, if you want it to be spicy, you can try Chinese famous chili sauce Lao Gan Ma.
Seriously, I can have dumplings everyday without getting tired of them.

A Simple Japanese Cuisine Dinner: Soba & Fried Shishamo & Fried Dumplings


My husband loves soba, especially cold soba.

It’s very easy and quick to make cold soba.

1. Put soba in boiling water for 3 minutes.

2. Take soba out and soak in cold water. Then drain them.

3. Put several ice cubes on sushi mat. And put drained soba on ice.

4. Sprinkle some seaweed.

5. Eat with soba sacuce.


Fry Shishamo in pan till both sides turn golden brown.


There is a lot of eggs in shishamo’s belly, very tasty.



Soba, Shishamo and some fried dumplings make a simple and delicious Japanese dinner.