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Brown Butter Croissants-4 Hi, I’m Anne. I’m 13 16 and I like to make things. Food, baskets, websites, desserts (I know that's food but really...) -in short, anything.

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Zong Zi

June 6, 2014 | 7 comments

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Sweet zong zi. See variation in recipe.

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When you go to another country with different cultures, there is no feeling for some holidays in your original country.

Some interesting ingredients.

Dried bamboo leaves. NOT BANANA!!

Dried bamboo leaves. NOT BANANA!!

Dried shrimp... These are a bit smelly.

Dried shrimp… These are a bit smelly.

I love these mushrooms! Make sure to soak them in water before using!

I love these mushrooms! Make sure to soak them in water before using!

Like in America, Chinese New Years just doesn’t feel the same! And in China, Christmas doesn’t feel the same either!

Soak bamboo leaves.

Soak bamboo leaves.

We barely celebrate any Chinese holidays (if at all) even though we are Chinese. It just doesn’t feel right.

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So, we tend to make the food any time we feel like it. This time though, it was around the right time. June 3rd was the Dragon Boat Festival. And I had bamboo leaves, so I figured why not?

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These, as like any other traditional Chinese dish, every ingredient is measured by personal preference and feel. Who has time to measure out all the ingredients?! Just go by feel!

To wrap.

Use two bamboo leaves and place them like so.

Use two bamboo leaves and place them like so.

Then make a cone.

Then make a cone.

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Fill.

Fill.

Cover.

Cover.

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Boiled.

Boiled.

Unwrap.
Unwrap.

EAT!

EAT!

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Zong Zi
1/2 lb pork tenderloins, cut into 1/2 inch pieces
1 stalk green onion, chopped
1 tbsp ginger, sliced
1/4 tsp star anise powder
1/2 cup soy sauce
1 tsp sugar
12 rehydrated mushrooms, chopped
1/4 cup dried shrimp
4 tbsp oil
3 cups glutenous rice, soaked overnight
20+ bamboo leaves, soaked overnight
10+ pieces of string cut over 2 ft long

Combine the first 6 ingredients and let marinate for 30 minutes.

In a saucepan, saute shrimp in oil until fragrant. (or until somebody comes in wondering what the fishy smell is...) Add in the marinated meat and soy sauce (don't add in the ginger to the pot). After 5 minutes, add the mushrooms. Cook for 30 minutes covered.

Take your bamboo leaves and trim off the stem.

Take two bamboo leaves, and have the rough side down. Line the overlap the two tips so it forms one huge bamboo leaf. Make it into a cone shape in the middle and fill with rice. The bottom should be kinda folded over with no hole. Make a dent in the rice and fill with meat. Top with rice.

Pinch the sides of the cone and fold the leaf down. Then pinch at the end and fold it to one side. Tie with string. Look at photos on post if you're confused. Repeat.

Shimmer for 1 hour over low heat (DO NOT boil). Unwrap and eat!

Notes

Variation: Fill with red bean paste instead of the meat mixture for sweet zong zi

http://www.sprinklewithsalt.com/2014/06/06/zong-zi/


7 comments...

read or add your own

  1. Eva on

    June 7, 2014 at 8:08 am says

    This recipe is amazing ! It’s like been in China 😉

    Reply
    • Anne on

      June 7, 2014 at 8:39 am says

      Thanks so much! You’re always so sweet!

      Reply
  2. Shells @ Bacon Egg and Cheese{cake} on

    June 10, 2014 at 1:28 am says

    Yummm! I love zong zi! My boyfriend actually grew up eating the sweet kind with peanuts and never even knew until recently that there were savory ones, can you believe it??? XD

    Reply
    • Anne on

      June 10, 2014 at 7:12 am says

      I was the opposite!! I grew up eating savory ones and I had no idea there were sweet ones until a few days ago! Thanks!

      Reply
  3. Bonnie Eng on

    August 7, 2014 at 3:58 am says

    Wow, this is serious…what a fantastic little tutorial this is…thanks for sharing!! :)

    Reply
    • Anne on

      August 7, 2014 at 7:56 am says

      Hahaha thanks Bonnie! It was really annoying to make… One thing in one hand leaking out rice and camera taking photos in the other wet hand… Poor camera.

      Reply
  4. Mira on

    March 8, 2017 at 9:04 pm says

    Artelcis like this just make me want to visit your website even more.

    Reply

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