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Zongzi Recipe – The GialloZafferano Recipe
Among the typical dishes of Chinese cuisine there are some that are particularly linked to tradition, such as zongzi, a sort of glutinous rice rolls wrapped in bamboo leaves. Similar to arancini with a particularly sticky consistency, zongzi are prepared on the occasion of the dragon boat festival which is celebrated on the fifth day of the fifth lunar month. In this recipe we offer you the savory variant with marinated meat, but the sweet ones filled with red bean or jujube jam are also very popular. The assembly part requires a certain skill that can only be acquired with experience, but by carefully following the steps in the video we are sure that you will obtain zongzi like real chefs Mulan!
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To make the zongzi, first place the bamboo leaves in a fairly large container 1cover them with water 2 and place a weight on top so that they remain submerged 3. Leave them to soak for 12 hours.
Cut the meat into slices about 2 cm thick 4 and get some treats 5. Transfer them to a bowl and season with the light and dark soy sauce 6.
Also add the sugar 7salt 8pepper and rice wine 9.
Mix well 10cover with cling film 11 and leave to marinate for 2 hours. In the meantime, rinse the rice under running water 2-3 times 12.
Pour the rice into a bowl and season with salt 13dark and light soy sauce 14. Mix well and keep aside 15.
Once the soaking time has passed, take the bamboo leaves and rinse them under running water, then clean them with a cloth on both sides to remove impurities 16. Slightly overlap 2 leaves 17then fold them to form a sort of cone open on one side 18.
Hold the cone thus formed in the palm of your hand and insert a small handful of rice 19then add 2 or 3 pieces of meat 20 and cover with more rice 21; the rice at the base must be about a third of the total filling of each zongzi.
Fold the edges of the leaves 22 so as to obtain a triangle shape 23 and close by wrapping the package with several turns of kitchen twine 24. Proceed in the same way until the ingredients are used up, with these doses you will get 20 pieces. For convenience, you can tie the ends of the string of 4-5 zongzi together so it will be easier to drain them.
Immerse the zongzi in a large pot filled with plenty of water 25cover with the lid and bring to the boil over high heat. When the water starts to boil, lower the heat to low and continue cooking for 2 hours 26. Once the cooking time has elapsed, remove the zongzi from the water 27.
Remove the string 28 and gently open the bamboo leaves 29. Your zongzi are ready to be enjoyed 30!
