Thursday, May 28, 2009

Rice Dumplings/ Zongzi


Zongzi is traditionally eaten during the Dragon Boat Festival which falls on the fifth day of the Fifth month of the Chinese calender. You can read more about it here. I decided to make Hokkein Bak Chang this year (Meat Dumplings) as it was easier to prepare for me. All items ready for wrapping. I added dried scallops with my dried shrimps this year. The other ingredients were Chinese dried chestnuts, Chinese dried mushrooms, 5-spices pork and for my glutinous rice I added mung beans in it.


Nicely wrapped waiting for boiling. For the rice that was soaked overnight, the boiling time was only 1.5 hours. However, I didn't prepare enough rice, so I had to use the glutinous rice that was not soaked and for that the boiling time took 3.5 hours.


Zongzi that was done and ready to be served.


The inside was packed with ingredients. I didn't make Zongzi last year and I sort of lost my touch because my Zongzi turned out not salty enough. Luckily it can be saved by sprinkle some salt on top before serving. Enjoy and Happy Duan Wu Jia!
at

25 comments:

  1. Pei-LinMay 28, 2009 2:12 PM

    Hello there! Very yummy-looking dumplings! You did a great job! Since I left home, I haven't had dumplings for 3 years in a row!! Keep up the wonderful job and 端午節快樂！！

    ReplyDelete
  2. AnonymousMay 28, 2009 5:13 PM

    Now you have really made me homesick. I want some of those dumplings so bad. the dumplings that I get here in california are just not the same as the ones i grew up with in Singapore. yours however look seemingly close .... bet it must be deliciously yummy and sinful!!!

    ReplyDelete
  3. tigerfishMay 28, 2009 6:00 PM

    I like hokkien chang too! Where you get the leave wrappers?

    ReplyDelete
  4. Family FirstMay 28, 2009 8:10 PM

    Wow! You so keng! Can even make bak chang! I helped my MIL do it this year, but my wrapping not up to her standard . hahaha. Need more practise I guess.

    ReplyDelete
  5. Blur MommyMay 28, 2009 10:47 PM

    Yum! That looks really good! I had totally forgotten about the dumpling festival.:)

    ReplyDelete
  6. CharmaineMay 29, 2009 12:08 AM

    Delicious! Totally forgot about this festival this year until a friend rang me. So, no dumplings. :(

    ReplyDelete
  7. BeachloverMay 29, 2009 12:50 AM

    wow!! your zhong zhi is really nicely wrapped!! so pro,can sell la!! I just finis wrapping and cooking my zhongzhi at 12 am!! kind of late right but it's ok...we don't give prayer ,just to makan makan only!! told my mom that I wrap zhong,she ask "did your zhong have 4 angles eh" ! haha!

    ReplyDelete
  8. danny kwokMay 29, 2009 2:41 AM

    Yummy...looks good! I can sink my teeth in those!

    ReplyDelete
  9. SueSueMay 29, 2009 2:46 AM

    Wah your Zhongzi so nicely wrap. Mine all out of shape. :) I find it is so hard to tie the Zhongzi.

    ReplyDelete
  10. pigpigscornerMay 29, 2009 4:39 AM

    I totally forgot about the Dragon Boat festival. Don't think I'll be making any this year =( YOur dumplings look perfectly wrapped! Any tips? I always make a mess out of it.

    ReplyDelete
  11. ICook4FunMay 29, 2009 4:57 AM

    You make me miss home just looking at your homemade 'chang' Wish I can have some. I never like the chang here. Is nothing but some white rice, mung bean and a piece of fatty pork. I still like our Malaysian Hokkien chang. You did a great job wrapping it.

    ReplyDelete
  12. Sonia ~ Nasi Lemak LoverMay 29, 2009 6:56 AM

    your Zongzi look delicious, I never do zongzi before, always wait for my mum to send it over, I must try it later..Good job.

    ReplyDelete
  13. Cindy KhorMay 29, 2009 8:34 AM

    i miss bak chang/dumpling... the only way i can get here is to make them myself..but there are many steps required and i don't think i'm hardworking enough to make them... i miss the juivy succulent pork and the silky egg yolk and the chewy mushrooms...

    ReplyDelete
  14. food-4totsMay 29, 2009 8:52 AM

    Nice-looking dumplings!You are making me drooling now....!

    ReplyDelete
  15. sueMay 29, 2009 10:08 AM

    OMG..LCOM..you are so clever to make this Rice Dumplings..you even know how to tie the traditional triangle shape..Wow!!..I missed this dumpling so much since my Mom Passed away..she is the only one who knows how to make these dumplings..M'sian style!!!:-(

    ReplyDelete
  16. ClaireMay 29, 2009 11:12 AM

    They look great! Did you fry the rice first with shallots, soy sauce and spices? hats off to you for wrapping all of these by yourself!

    ReplyDelete
  17. Little Corner of MineMay 29, 2009 11:37 AM

    Thanks Pei-Lin and happy Duan Wu Jia to you too! I know for us living overseas, we have to make in order to eat! 很麻烦是吗？

    Yes Anon, it was yummy and we are savoring every bite. Very fulfilling after the hard work. :P

    Tigerfish, we can get the bamboo leaves at Asian supermarket here. I got the strings at Lowe's.

    Hi Family First, yes practice makes perfect! I had years of practice already. :)

    Thanks Blur Mommy. I know it's always fall in May so just had to search online for the exact date.

    Aww Charming. Nevermind, you can do it next year.

    Haha Les, your mom so funny lah. I saw your chang before, and I know you wrapped it very well too. Will hop over to see your chang next. :)

    Thanks Danny. Hope you can get some chang at your place.

    Thanks SueSue. If you see my chang, I tied it individually and not in bundle. So, it's easy for me to tie it.

    Pigpigs, don't think there is any tips, but practice makes perfect.
    ;)

    Thanks Gert. I think it's too costly to ship chang, but Les is making some chang, maybe can ask her to freeze a few for you?

    Thanks Emile. Yeah, should go over and help your mom to make one day and then you will know how to do it yourself later. :)

    Yes Cindy, many steps involved since the ingredients have to be precooked. Then, wrapping and boiling will take the whole day. Definitely hard work!

    Thanks food4tots. Sorry for making you drool. :P

    Thanks Sue. Living overseas is like that lah, everything has to be hands on. Also, I just loved rice dumplings so had to make it. You know I am not that hard working right, but for something that I really loved, then had to do it. :P

    ReplyDelete
  18. Little Corner of MineMay 29, 2009 2:44 PM

    Thanks Claire. I did fry the rice first with shallots, dark soy sauce and spices. But for the second batch of the glutinous rice that was not soaked before (the ones that took 3.5 hours to simmer), I was too lazy to fry it, I just mixed in the sauce with spices, no different at all.

    ReplyDelete
  19. nathMay 29, 2009 10:02 PM

    I love Bak chang, It's made from rice or gluten rice, but I prefer that is made from gluten rice, yummy!

    ReplyDelete
  20. @ GiGi House of BeautyMay 30, 2009 7:13 AM

    u r really good in mastering all these skills....GOOD JOB!

    ReplyDelete
  21. TINTINMay 30, 2009 9:03 AM

    I never try making this before,..i just buy it this year..too busy and no time to prepare it. You hv done the great job...

    ReplyDelete
  22. Little Corner of MineMay 30, 2009 10:37 AM

    Nath, bak chang is made from glutinous rice. :)

    Thanks Gigi, have to lah, living overseas and yet "tian jiak"!

    Thanks TinTin.

    ReplyDelete
  23. SIGJune 02, 2009 7:09 AM

    Wow C, those look very good! I am partial towards nonya zhang though. :) Great job girl!

    ReplyDelete
  24. hikkieJune 02, 2009 9:27 AM

    WOW, they look so delicious, with lots of great filling...
    I wish I could make them as well...however, I have been buying mine, but you are really tempting me to give it a shot! The store bought ones are never quite as good as homemade ones!

    I guess it just takes practice and just like any Chinese dish, it is not to difficult but just takes time to prepare...

    http://spaghettofu.blogspot.com/2009/05/dragon-boat-festival.html

    ReplyDelete
  25. Noob CookJune 02, 2009 8:28 PM

    haiz, another zongzi jie has passed and I still haven't learnt. Yours look inspiring... for next year lol

    ReplyDelete

Hi, welcome to my blog and thanks for taking your time to leave me a comment. ^o^ Truly appreciated!