Sticky Rice Dumpling. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (also pronounced as "Zhong" in Cantonese) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. Serve your shortcut version of traditional sticky rice dumplings hot!

You will need to stir vigorously to blend. It is important that this is done energetically and quickly. Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. You can have Sticky Rice Dumpling using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sticky Rice Dumpling

You need 5 cups of sticky rice.
Prepare 1 of salted egg yolk.
It's of Red bean.
Prepare of Pork or chicken meat.

Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions. This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either steamed, barbecued, or baked in the oven.

Sticky Rice Dumpling step by step

Cook pork or chicken in light soy sauce, garlic, black soy sauce. Set aside.
Boil the red bean. Boil also the salted egg. Then just used the yolk.
In a leaf put sticky rice first then mix all ing in the middle then cover with rice again. Tie the leaves tightly so that it will not come out the rice. Steam for 30 to 40 mins.

Serve as the main course with a salad or stir-fry. Sticky rice dumpling (Zongzi 糭子 in Chinese) is a classic Chinese food often eaten for celebrating Dragon Boat Festival. It's mainly made of glutinous rice, stuffed with seasoned pork belly, salted duck egg yolks or many different fillings, then wrapped in bamboo leaves, cooked in boiling water. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring. Remove the strings and soak the leaves overnight.