You may want to keep the bowl of marinated pork in a larger bowl full of ice to keep it cold while you wrap. This is a must-order dish for Dim Sum. We may earn a commission on purchases, as described in our affiliate policy. To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Soak rice, mung beans and bamboo leaves in separate containers overnight. Alternatively, arrange 4 pieces parchment paper on work surface. June 29, 2015 - Food Every year around this time of the year, my grandma makes a batch of joong in celebration of the Duanwu Festival.. Joong is made primarily of glutinous rice packed with different Chinese ingredients then wrapped in bamboo leaves and tied up with string. Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! I recommend washing the bamboo leaves a day or two beforehand so you can focus on the cooking and wrapping of the Zongzi on your cooking day. Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. Drain sticky rice well and transfer to a large bowl. Stir in the Sticky Rice Seasoning. While there are many ways to wrap the sticky rice, and many different variations on the dumpling filling, here's the recipe for my personal favorite. For the Sticky Rice Seasoning: Stir together all ingredients in a small bowl and set aside. Cut off and discard kitchen twine and serve right away. Makes 4 lotus-leaf packages, serving 4 to 8. You may need to add a third bamboo leaf to extend the cone. Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai), Chicken Cacciatore With Mushrooms, Tomato, and Onion, One-Pan Chicken, Sausage, and Brussels Sprouts, Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp, Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers, Spicy Cumin Lamb Skewers (Yang Rou Chuan), Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies), Lechon Kawali (Filipino Crispy Fried Pork Belly). Tall and light with a crisp shell and a lightly chewy center. The water should just about cover the dumplings. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5. Eventually I figured it out. In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. When lightly browned, transfer to a … Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. I love the stickiness of the rice and the flavoursome fillings. Hope you are having a great week TasteHongKong August 11, 2011 . Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Stir in cubed pork, cover and refrigerate overnight. Since young, I am a fan of lo mai gai. I aimed to get the leaf ends under the stem ends. (Vinegar can be added here to soften them further.) Take 2 bamboo leaves, overlapping along their long sides about half-way, and form a cone (see videos). Place a bowl or plate over the bamboo leaves to keep them submerged. I folded the near edge towards the middle, folded the ends towards me over that, and carefully folded each side towards the middle, ensuring that the corners were covered. Part of the series: Asian Cooking Tips. This dish is served at dim sum, a traditional way of eating that dates back to the Ch'in Dynasty with royal origins. Drain mung beans and add white sugar and remaining 1/4 tsp salt. It's a super popular dim sum dish. To form packages, drain lotus leaves, pat dry with towels, and arrange on a work surface. Add a rating: Comments can take a minute to appear—please be patient! Place a few extra or ripped bamboo leaves in first, then some dumplings, then some more leaves. As I said, the first one took about 20 minutes, and several tries before it looked like it would hold together. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. They can be eaten and found year-round, but … Thick, rich, and creamy vanilla pastry cream. All products linked here have been independently selected by our editors. The recipe in this post is about the glutinous rice in the steel bowl, which is more popular in Malaysia and relatively easy to prepare. Chinese cured pork belly can be added to the sticky rice mixture without needing to be cooked first. Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. Subscribe to our newsletter to get the latest recipes and tips! A dim sum classic. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Place a bowl or plate … The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. How to Make Chinese Sticky Rice Wrapped in Palm Leaf. Spoon approximately 1 cup of the sticky rice onto the lotus leaf and fold the trim end of the leaf up over the rice. 70 g I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. 23 %, cups mung beans (the hulled and split type), lb pork shoulder, cut in 3/4-inch cubes, , divided (to replace salt from missing soy sauce), tablespoon rock sugar (or one smallish lump, may be broken up with garlic press or the flat of a knife), (optional, and these last 6 are in lieu of 5-spice powder), (home-made, or Campbells low-sodium tetra-pack), (to replace flavour of dried shrimp or scallops), Minced Garlic Chicken Served in Lettuce Leaves. The lotus leaf wrap contains glutinous rice, chicken, pork, sausage, dried shrimp, egg, mushrooms, and scallions. Special thanks to W.K. https://www.ohmyfoodrecipes.com/chinese-sticky-rice-dumpling Some HTML is OK: link, strong, em. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. (CiCi Li) Chicken and Sticky Rice Wrapped in Lotus Leaves (Lo Mai Gai). The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. I held the cone with the leaf ends pointing away from me. Closing the bamboo leaf is tricky. Most dim sum restaurant will serve the rice wrapped in lotus leaves. [Photographs: Shao Z.]. Fold in the sides … Traditional food for Dragon Boat Festival. Serves 6. Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible from the moment you unwrap one fresh from the steamer and a chorus of aromas hits your nose. At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water … We reserve the right to delete off-topic or inflammatory comments. If you see something not so nice, please, report an inappropriate comment. Wow, your rice looks so yummie with all the ingredients in it…no wonder is so satisfying…beautiful pictures as always. In Hong Kong, you will be served with the glutinous rice and chicken wrapped in lotus leaves. Hor Yip Fan is a combination of rice, Chinese sausage, mushrooms, and other goodies wrapped in lotus leaf. Start the day before you want to make the dumplings! Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped). I did 10 at a time in my wok and large pot. Note that the wrapping may sometimes be banana leaf instead of lotus leaf, but the difference is negligible. This year I made a special effort for our Chinese … Set cooked or uncooked yolks aside on a small plate. Let's make chicken sticky rice in lotus leaves! Scrape mixture into A classic dish. Salted egg yolks add a savory, salty note that contrasts beautifully with the rich pork. Stir in dried shrimp, if using. The first 5 or so were quite ugly! Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry. And today I’d like to share with you a smaller version of it, which is called 珍珠雞 (zhen zhu ji). I tied groups of 5 together at one end, with a loop to hang from a hook on my cabinet. Although bamboo leaves are traditionally used … Add drained rice and stir frequently until liquid is absorbed. In the past, I showed you how to make 荷葉糯米雞 (he ye nuo mi ji, or lo mai gai). In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish. Outside of dim sum, these can be a meal by themselves. Add shallot and garlic and cook, stirring, until softened, about 1 minute. If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it’s ok if some of the egg whites are attached). That’s how my love for food started and it continues to grow. Let's get started! Total Carbohydrate Allow to cool or eat some hot right away. Add bamboo leaves and boil for 5 to 8 minutes, until the leaves … leaves and wrap the sticky rice. Add chicken broth, 1 tsp salt, and fish sauce and stir well. Prepare 25 or so 4' lengths of string. Steaming the wrapped parcels infuses them with the lotus leaves’ fragrance. If you cannot find lotus leaves, parchment paper can be use instead. Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything. Learn more on our Terms of Use page. Using kitchen twine, tie up each package. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Then wind string around it until it seems secure. The glutinous rice is the sticky portion. Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound. Read more: Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai). Some are savory while others are sweet. Bring a large pot of water to a boil. Place about 1/2 cup of sticky rice mixture in the center of each lotus leaf. Keep wrapping dumplings until the filling is all gone. Let stand for at least 2 hours or overnight. Joong: Chinese sticky “rice dumplings” wrapped in bamboo leaves. Scrape mixture into the sticky rice and stir to combine. Transfer chicken to a plate. This fragrant and delicious rice is usually served at the end of a wedding feast or festival dinner. Nowadays, people just eat the sticky rice instead of throwing it into the river, and you can easily buy it during this period. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. Add shallot and garlic and cook, stirring, until softened, about 1 minute. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. But then I got the hang of it. @milkitchen, Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. Drain and rinse off with cool water. Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. 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