VEGAN ZONG ZI / STICKY RICE DUMPLINGS (scroll down for the written recipe) ⬇️
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Have you had “Zong zi” before? It is a sticky rice dumpling stuffed with layers of glutinous rice, mushrooms, chestnut and black eyed peas which wrapped in bamboo leaves, then boiled in water for few hours to get a tender and soft dumplings to enjoy during the “Duan Wu Festival” (Dragon Boat Festival) which falls on the fifth day of fifth month in the lunar calendar.
Everytime nearing to the festival my father will always sandwiched with the family members to learn how to prepare it. The art of preparing is very delicate and my father used to execute with ease. Even though he had passed, but the memories of him tying the string, preparing the ingredients, cooking all the needs and folding the leaves bring such tears in my eyes knowing he’s not around anymore. To carry the memories and traditions that my father passed on, I will never missed bringing my family together to do it and every bite of “Zongzi” making me happy knowing my father legacy still carry on. ❤️
In Malaysia we have different varieties of “Zong zi”, it can be sweet or savoury. Sometimes, the Cantonese Zong zi are also wrapped into a longish shape instead of the usual pyramid.
Here I shared a vegan version of “Zongzi” to celebrate “Duan Wu Festival with my family and friends.
🥣
Recipe:
600g glutinous rice/sticky rice
60g dried shiitake mushrooms
250g black eyed peas
50g dried chestnut
Seasoning:
10 garlic cloves, minced
5 tbsp soy sauce (always adjust the seasoning to your taste)
2 tsp dark soy sauce or more if you prefer a darker Zong zi
2 tbsp vegetarian oyster sauce
1 tsp white pepper
2 tbsp five spice powder
6 tbsp shallot oil or more
Wrapper:
20 dried bamboo leaves (2 leaves per zong zi)
String, soaked
Others:
Boiling water to cook the dumplings
Method:
Step 1: The day before:
1.) Rinse glutinous rice and soak overnight or at least 6 hours. (After soaked, drain completely)
2.) In a separate bowl soaked the chestnuts, black eyed peas and dried mushrooms overnight or at least 6 hours. (the next day, drain the water)
3.) Wash & rinse the bamboo leaves and strings. Then place the leaves and strings in a pot, fill the pot with water. Make sure the water enough to submerge the leaves. Left it to soak overnight. (You can also boil in water for an hour, for more pliable leaves during folding).
Step 2: fillings preparation
1.) Sauté 1 tsp of garlic till fragrant, add in the mushrooms, 1 tbsp soy sauce, 1 tbsp vegetarian oyster sauce and pinch of pepper. Cook for atleast 2 minutes. Remove from the heat and set aside.
2.) In a same wok add in 1 tbsp of shallot oil and 1 tbsp of garlic. Then add in the chestnut, 1 tbsp of soy sauce, pinch pepper and cook for 2 minutes, set aside.
3.) Stir fry the black eyed peas with 1 tbsp shallot oil, 1 tbsp of garlic and season with 2 tsp of soy sauce and pinch of pepper, set aside.
4.) Lastly add in 2-3 tbsp shallot oil in a wok, sauté 2 tbsp of garlic till fragrant. Then add in the water you used to soak the mushrooms and remaining vegetarian oyster sauce, soy sauce, five spice powder, dark soy sauce and pepper. Add the soaked glutinous rice. Stir fry the rice until all toss well with the seasonings. Remove and let it cool down before using it.
Step 3: Wrap the dumplings
1.) Wipe 2 bamboo leaves with kitchen towels, stack the leaves on top of each other. Make sure smooth side of the leaves is facing inwards, trim off the sharp tip on both ends. (Refer to video in my stories)
2.) Fold the bamboo leaves into a cone shape. Fill with 2 tbsp of glutinous rice, slightly press and top with mushrooms, chestnut, black eyed peas. Top again with more glutinous rice, and press it down so the dumplings will be nice and tight later during cooking.
Step 4: Wrapping the dumplings
1.) This step requires some demonstration. Please watch video I has save in my stories.
Step 5: Cook the dumplings
1.) Bring a large pot of water to boil. Add 1 tsp of salt to the water for taste. Place the dumplings into the pot, make sure the dumplings is full covered in water.
2.) Boil the dumplings over medium heat for 2 hours. (Check every 30 minutes to ensure the dumplings are still submerged in water. Add boiling water if needed).
Step 6:
Remove the dumplings from the water and let it cool a bit before serving.
Store and reheat:
Once the sticky rice dumplings completely cooled, store in refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, leave it at room temperature until soft. reheat over a steamer and steam for 20 minutes. Serve hot and enjoy.
#zongzi #vegan #dragonboatfestival #foodpassionical
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