This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Our detailed, step-by-step Cantonese-style zongzi recipe (or joong in Cantonese), a traditional Chinese savory sticky rice treat with pork, peanuts, and salted duck egg yolk eaten during the Dragon Boat festival.
Zongzi, also known as a rice dumpling, is a Chinese dish made of glutinous rice and either sweet or savory filling and wrapped in bamboo leaves. They can be eaten and found year-round, but are most often eaten during Dragonboat Festival (Duanwu Festival).
There’s something to be said about recipes that are passed down in families. Somehow, your fondest memories of food are always what you ate growing up, and everything else that you eat later …
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Zong Zi, Taiwanese Glutinous Rice Dumplings, ç²½å Eat In Duanwu Festival
Learn how to make Vegan Hokkien Zong Zi. These sticky rice dumplings are a labour of love, but biting into homemade zong zi hits different.
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Zongzi comes in many versions. It is a pocket of fist-sized sticky rice with tasty fillings wrapped in gorgeous bamboo leaves.
Double hitter of things that keep every Asian child full and fed for hours while your parents are working double shifts. Zong zi and bao zi single-handedly nourished an entire generation of first generation Asian-Americans. Available in three print qualities: fine art (285gsm), semi-gloss (180gsm), or matte (200gsm) Available in five sizes: 8x10", 11x14", 12x16", 16x20", 18x24"
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Hot plate of fresh zong zi, DIY apron made over a decade ago for Mom When I was a teen, my mom often lamented that her Cantonese cooking legacy was coming to an end with my generation. I did plenty of eating but regrettably no cooking! Each time we visit home now, I make sure to request my favorites and take plenty of notes. I love experiencing different cultures through food, and would love to be able to cook my childhood favorites for my own kids. Per some of your requests, today I am sharing recipes for two dishes that always hit the spot, and can be easily modified to suit varying tastes. Zong zi (joong): Pictured above – sticky rice mixed with goodies, wrapped in bamboo leaves. The zong are boiled gently for 3+ hours, resulting in a heavenly melding of flavors inside. The first bite of one hot out of the pot with a touch of soy sauce = blissful. My mom often reminisces about buying these as a kid for breakfast, using saved pennies at street-side vendors. I can’t eat these store-bought (usually skimpy on fillings and not cooked long enough) anymore after having ones home made…
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Jianshui Zong (碱水粽),also known as Lye Water Rice Dumplings, or Alkaline Rice Dumplings, are a Cantonese-style rice dumpling served sweet with sugar or syrup
There’s something to be said about recipes that are passed down in families. Somehow, your fondest memories of food are always what you ate growing up, and everything else that you eat later …
Zongzi comes in many versions. It is a pocket of fist-sized sticky rice with tasty fillings wrapped in gorgeous bamboo leaves.
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
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Hot plate of fresh zong zi, DIY apron made over a decade ago for Mom When I was a teen, my mom often lamented that her Cantonese cooking legacy was coming to an end with my generation. I did plenty of eating but regrettably no cooking! Each time we visit home now, I make sure to request my favorites and take plenty of notes. I love experiencing different cultures through food, and would love to be able to cook my childhood favorites for my own kids. Per some of your requests, today I am sharing recipes for two dishes that always hit the spot, and can be easily modified to suit varying tastes. Zong zi (joong): Pictured above – sticky rice mixed with goodies, wrapped in bamboo leaves. The zong are boiled gently for 3+ hours, resulting in a heavenly melding of flavors inside. The first bite of one hot out of the pot with a touch of soy sauce = blissful. My mom often reminisces about buying these as a kid for breakfast, using saved pennies at street-side vendors. I can’t eat these store-bought (usually skimpy on fillings and not cooked long enough) anymore after having ones home made…
Today is the 5th day of the 5th lunar month in Chinese calendar, aka The Dragon Boat Festival (Duanwu Festival 端午节 in Chinese). I hardly look at the lunar calendar but only know when it’s com…
This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan and is a traditional Taiwanese recipe. I have simplified the recipe so it is easy for beginners.
Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and delicious goodies, are irresistible from the moment you unwrap one.
Here's a detailed guide to making delicious Hokkien Bak Chang aka Chinese Rice Dumplings that's chock-full of savoury goodness and infused with the signature five-spice powder. Happy Dragon Boat Festival, y'all! This recipe makes 25-30 bak chang.
Our White Bean Paste Nerikiri Bunny turned out super duper cute, with soft white fur and little pink ears, twinkly black eyes and a round fluffy tail. Bunny's all ready for some Easter fun!
Hot plate of fresh zong zi, DIY apron made over a decade ago for Mom When I was a teen, my mom often lamented that her Cantonese cooking legacy was coming to an end with my generation. I did plenty of eating but regrettably no cooking! Each time we visit home now, I make sure to request my favorites and take plenty of notes. I love experiencing different cultures through food, and would love to be able to cook my childhood favorites for my own kids. Per some of your requests, today I am sharing recipes for two dishes that always hit the spot, and can be easily modified to suit varying tastes. Zong zi (joong): Pictured above – sticky rice mixed with goodies, wrapped in bamboo leaves. The zong are boiled gently for 3+ hours, resulting in a heavenly melding of flavors inside. The first bite of one hot out of the pot with a touch of soy sauce = blissful. My mom often reminisces about buying these as a kid for breakfast, using saved pennies at street-side vendors. I can’t eat these store-bought (usually skimpy on fillings and not cooked long enough) anymore after having ones home made…
Eat a zong zi 粽子 that is laboriously prepared by someone who loves you and see if you don't feel completely satisfied, happy, really loved after that deliriously aromatic, droolingly savory rice dumpling.
My daily breakfast these days... RMB 3.5 by the subway exit.
