Cantonese Zongzi: A Traditional Recipe For Sticky Rice Dumplings

Posted on

Classic Cantonese Zongzi Recipe

Ingredients:

– 2 cups glutinous rice
– 1 pound pork belly, cut into small cubes
– 1 cup dried shiitake mushrooms, soaked and sliced
– 1/2 cup dried shrimp, soaked
– 1/4 cup dried lotus seeds, soaked
– 1/4 cup dried chestnuts, soaked
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon sugar
– Salt and pepper to taste
– Bamboo leaves, soaked in hot water

Steps:

1. Marinate the pork belly with soy sauce, oyster sauce, dark soy sauce, sugar, salt, and pepper for at least 30 minutes.
2. In a separate bowl, mix together the glutinous rice, dried shrimp, shiitake mushrooms, lotus seeds, and chestnuts.
3. Take two bamboo leaves and overlap them to form a cone shape.
4. Add a spoonful of the rice mixture into the bamboo cone, followed by a few pieces of marinated pork belly.
5. Top with more rice mixture, then fold the bamboo leaves to encase the filling.
6. Secure the zongzi with kitchen twine.
7. Repeat the process with the remaining ingredients.
8. Place the zongzi in a large pot and cover with water.
9. Bring the water to a boil, then reduce heat and simmer for 2-3 hours, or until the rice is cooked through.
10. Serve hot and enjoy your classic Cantonese zongzi!

Modern Twist on Cantonese Zongzi Recipe

Ingredients:

Cantonese-Style Zongzi (Sticky Rice Dumplings 廣式粽)
Cantonese-Style Zongzi (Sticky Rice Dumplings 廣式粽)

– 2 cups glutinous rice
– 1 pound chicken thighs, diced
– 1 cup diced Chinese sausage
– 1/2 cup dried scallops, soaked
– 1/4 cup dried oysters, soaked
– 1/4 cup dried lily buds, soaked
– 2 tablespoons soy sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon sesame oil
– 1 tablespoon Shaoxing wine
– Salt and pepper to taste
– Banana leaves, cut into squares

Steps:

1. Marinate the chicken thighs with soy sauce, hoisin sauce, sesame oil, Shaoxing wine, salt, and pepper for at least 30 minutes.
2. In a separate bowl, mix together the glutinous rice, Chinese sausage, dried scallops, dried oysters, and dried lily buds.
3. Take a square of banana leaf and add a spoonful of the rice mixture.
4. Top with a few pieces of marinated chicken thighs.
5. Add more rice mixture on top, then fold the banana leaf to form a neat parcel.
6. Repeat the process with the remaining ingredients.
7. Steam the zongzi for 1-2 hours, or until the rice is cooked through.
8. Serve hot and enjoy your modern twist on Cantonese zongzi!