joong

Learn how to make these delicious pockets of goodness - a traditional family recipe!

Bamboo Sticky Rice (Zongzi, Joong 咸肉棕)

lb glutinous / sticky rice

pork

bamboo leaves

lb peeled, split mung beans

oz peanuts

oz large dried shrimp

Chinese sausage

mushrooms

cotton string

salt

0.5 tsp five spice powder

tbsp light soy sauce

chicken bouillon

Shaoxing cooking wine

tsp sugar

olive oil

Overview

Prepare pork belly

Cut the pork belly into roughly 1 inch pieces. 

Prepare bamboo leaves

When preparing our dried bamboo leaves, our main goals are to:

Prepare the filling

A few hours before we’re ready to start wrapping and cooking, we’ll wash, soak, chop, and flavor our remaining ingredients.

Assemble the dumplings

Preface: this part is the hardest to describe in written words, so I highly recommend watching our video for this important section.

Boil for 3 hours

Finally, we'll load up a big pot with our joong, and fill it with cold water.

https://www.youtube.com/watch?v=8mwimImAFwg&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

A dim sum favorite, savory Chinese sticky rice in bamboo leaves.  A hearty meal enclosed in bamboo leaves.

CHINESE STICKY RICE IN BAMBOO LEAVES (ZONGZI 粽子)

100% cotton string (All natural, no color!)

555 g glutinous sweet rice

75 g peeled mung beans

water (for soaking)

tsp salt

453 g Boneless Pork Butt / Shoulder Roast (some fat is needed)

½ tsp pepper

sugar

tsp light soy sauce

water

shrimp

duck

tsp salt (For cooking.)

Wash

Soak

Soak bamboo leaves overnight until supple.

Bamboo leaves

Rinse

Rinse the shitake mushrooms in water and place it in a bowl.

Dried shitake mushrooms

Rinse dried shrimp in water and place it in a bowl.

Add water to just cover the shrimps to rehydrate.

Dried shrimps

Rinse rice and mung beans in a large container.

Add water and allow to soak for 2 hours.  DO NOT OVERSOAK!

Rice mixture

Salted duck eggs

Wrap

Place ⅔ cup rice mixture and wrap leaves according to instruction video.

WRAPPING

Place

Arrange wrapped zongzi into a pot that will hold all the zongzi so that it is securely packed to ensure that no zongzi will come apart.

Add sufficient water to cover all the zongzi.

Boil

Reduce

Reduce heat to a rolling boil and boil for 3 hours.

Add additional BOILING water if water level falls below the top of the zongzi.

Remove

Remove from boiling water and place on a metal rack to cool.

Freeze

BOILING

https://www.youtube.com/watch?v=8mwimImAFwg&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

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Top 3 joong recipes from across the web

The most viewed joong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bamboo Sticky Rice (Zongzi, Joong 咸...

CHINESE STICKY RICE IN BAMBOO LEAVE...

Bamboo Sticky Rice (Zongzi, Joong 咸...

The most viewed joong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine