Sweet Sticky Rice Dumplings (Zongzi)

The method

Step by step

1. 1

   Drain the soaked glutinous rice and mix it with the sugar and sesame oil in a bowl.

   About 5 min

2. 2

   Take two prepared bamboo leaves and overlap them slightly, shiny side up, to form a wider surface.

   Cook’s note: Ensure the leaves are clean and pliable from soaking and boiling.

3. 3

   Fold the overlapped leaves about one-third of the way from the bottom to create a cone shape.

   Cook’s note: Press firmly to ensure the cone holds its shape without gaps.

4. 4

   Spoon some of the seasoned glutinous rice into the bottom of the cone, filling it about one-third.

5. 5

   Add a spoonful of red bean paste and one or two dried jujubes on top of the rice.

6. 6

   Cover the filling with more glutinous rice until the cone is about three-quarters full.

   Cook’s note: Do not overfill, as the rice will expand during cooking.

7. 7

   Fold down the upper part of the bamboo leaves to cover the rice completely, forming a triangular or pyramid shape.

   Cook’s note: Carefully tuck in any loose edges to seal the zongzi.

8. 8

   Securely tie each zongzi with a length of kitchen twine, wrapping it tightly around the dumpling multiple times to maintain its shape.

   About 15 min

   Cook’s note: Practice makes perfect with the wrapping technique; aim for a tight, compact dumpling.

9. 9

   Place the wrapped zongzi in a large pot and cover them with plenty of water.

   About 5 min

   Cook’s note: Ensure the water level is at least 5 cm above the zongzi.

10. 10

    Bring the water to a rolling boil, then reduce the heat to a simmer, cover the pot, and cook for at least 3 hours.

    About 3 hr

    Cook’s note: Check the water level periodically and add more boiling water if needed to keep the zongzi submerged.

11. 11

    Carefully remove the zongzi from the pot, drain them, and allow them to cool slightly before serving.

    About 15 min

    Cook’s note: Zongzi are often enjoyed warm, but can also be eaten at room temperature.