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Ingredients
- Yields 8 pieces
250 glutinous rice
250 g pork belly (cut into bite-sized chunks)
25 g dried shrimps (soaked and diced)
8pcs shiitake mushrooms (soaked and stripped)
8 dried chestnuts (soaked, left whole)
3 salted egg yolks (halved)
1 tbsp vegetable oil
5 cloves garlic (peeled and finely chopped)
2 tbsp dark soy sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark sweet soy sauce
1 tsp of five-spice powder
16 pieces of dried bamboo leaves
1 ball of natural-fiber string
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Traditional Hokkien Zongzi (Rice Dumpling with Salted Egg Yolk & Pork)
The classic rice dumpling -the Hokkien Zongzi is a deep brown glossy pyramid of savory glutinous rice stirred with aromatic soy sauce. It’s stuffed with soft saucy pork belly, creamy salted egg yolks, umami-laced dried shrimp and other exciting things. It’s a little tedious, with quite the range of ingredients to the final step of wrapping (which is in itself another process). But you get at least 5 dumplings at the end, with each one a satisfying one-meal wonder.
- Hard
- 30 min
- 150 min
- 15 min
- 5 steps
- 15 Ingredients
- Hard
- 5 steps
- 15 Ingredients
- 30 min
- 150 min
- 15 min
Instructions
-
Prepare Ingredients (Overnight)
- Soak 250 g of glutinous rice for at least 4 hours overnight.
- Drain after 4 hours/overnight.
- Soak 8 shiitake mushrooms (slice into ½inchstrips)
- Soak 25 g of dried shrimps, drain off water. Chop finely.
- Soak 8 dried chestnuts (leave whole)
- Cut 250 g of pork belly into bite sizedpieces. Marinate with 1 ½ tablespoon of dark sweet soy sauce, 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tsp of white pepper and 1 tsp of five-spice powder.
- Soak bamboo leaves and natural fibre string in water (pat dry before using)
-
Prepare Ingredients (Not Overnight)
- Peel and finely chop 8 cloves of garlic
-
Cooking dumpling filling
- Preheat a non-stick pan, add vegetable oil and stir fry the 5 cloves of finely chopped garlic. Add in glutinous rice.
- In the non-stick pan with rice, add in 1 tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 teaspoon of dark sweet soy sauce.
- Fry till it’s cooked perfectly, remove from heat when rice turns slightly sticky. Let cool.
- Preheat a non-stick pan, add vegetableoil and stir fry 3 finely chopped cloves of garlic till fragrant. Add in 25 g of finely chopped shrimps and let sit for 1-2 minutes. Add in marinated pork belly till sizzling and mix in chestnuts and mushrooms.
- Stir fry till everything is cooked perfectly and season according to your liking. Let cool.
-
Shaping Dumpling
- Using 2 clean leaves (soaked in water and wiped dry with a clean cloth) to form a cone shape, make sure that the smoothside of the leaves are facing inwards.
- Fold leaves into cone shape
- Fill (2) tablespoons of seasoned rice and use the back of the spoon to pack it in, creating an indentation in the middle.
- Add chestnut, mushroomsand meatinto the middle.
- Top again with sticky rice, filling up ¾ of the cone. Use the back of the spoon to pack it all in so that it remains tightly within the leaves.
-
Folding Dumpling + Boiling
- Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string.
- In a large boiling pot of water add 1 tablespoon of salt.
- Place dumplings in the pot. Cover and lower heat to simmer for 2-2.5 hours. (Longer hours for bigger dumplings)
- After that, remove from the pot. A good indication of a cooked dumpling is when the rice does not stick to the leaves, and doesn’t fall apart when opened.
Plate and Serve!
Cool for 24 hours before consuming.
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Ingredients
- Yields 8 pieces
-
250 glutinous rice
-
250 g pork belly (cut into bite-sized chunks)
-
25 g dried shrimps (soaked and diced)
-
8pcs shiitake mushrooms (soaked and stripped)
-
8 dried chestnuts (soaked, left whole)
-
3 salted egg yolks (halved)
-
1 tbsp vegetable oil
-
5 cloves garlic (peeled and finely chopped)
-
2 tbsp dark soy sauce
-
3 tbsp soy sauce
-
1 tbsp oyster sauce
-
1 tsp dark sweet soy sauce
-
1 tsp of five-spice powder
-
16 pieces of dried bamboo leaves
-
1 ball of natural-fiber string
Nutrition
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