Dragon boat sticky rice dumpling

 

The International Dragon Boat Race’s launching ceremony was recently featured in the papers, and it was only then that I realized the Dragon Boat Festival was approaching. Worship, rice dumpling wrapping, and dragon boat rowing are all part of the Dragon Boat Festival. Of course, we must not forget that this event is also held to commemorate the sentiments of the patriotic poet Qu Yuan.

I hope that this event goes off without a hitch and that the competing teams are well prepared for the battle to get a higher outcome! Women, on the other hand, are busy at home wrapping sticky rice dumplings (zongzi).

INGREDIENTS (50 rice dumplings)

100 pcs bamboo leaves

50 bamboo strings

2kg long grain glutinous rice

1.5 kg pork belly

100g dried shrimps

25 pcs dried shiitake mushrooms (medium size)

50 dried chestnuts

50 pcs fresh salted egg yolks

3 pairs Chinese sausages

200g shallots

150ml vegetable oil

SEASONING FOR PORK BELLY

6 tbsp light soya sauce

2 tsp salt

1/2 tsp sugar

1 tsp dark soya sauce

SEASONING FOR RICE

1 tsp five spice powder

1 tsp white pepper

1 tsp salt

5 tbsp oyster sauce

2 tbsp sesame oil

1/2 tsp sugar

Braising sauce

METHODS

1. Soak the bamboo leaves and strings in enough water to cover them overnight in a pot, then weigh them down with something heavy (I used a pestle); wipe clean and rinse thoroughly.

2. Rinse and soak dried shrimp and shiitake mushrooms in adequate water overnight, then squeeze dry and set aside the water. Half-cut mushrooms (enough for 50 dumplings)

3. Rinse and soak dried chestnuts in plenty of water, then remove the inner peel with a toothpick.

4. Cut the Chinese sausages to 50 slices.

5. Rinse and clean the pork belly, then cut it into strips .

6. Combine all the water saved from soaking the dried shrimps and mushrooms, for later use.

7. Rinse and clean the rice completely until the water runs clear, then soak it overnight in adequate water.

8. In a wok, fry the shallots in vegetable oil over medium heat until nicely browned. The fried shallots were removed. I set aside half of the oil for later use with the glutinous rice.

9. In the same wok, over high heat, fry the dried shrimp until golden brown, then toss in the mushrooms and chestnuts.

10. Add the marinated pork to the pot and stir until thoroughly combined. Half of the water from soaking the dried shrimps and mushrooms should be added. Allow braising until the water has reduced by half, then add the remaining half of the water and stir well. It should taste slightly saltier than usual because the seasoning will be diluted by boiling water. Transfer the filling to a mixing bowl and toss in the fried shallots until thoroughly combined.

11. Pour the remaining shallots oil into a clean cooking pot and heat over high heat until you can smell the fried shallots oil's fragrance, then add the glutinous rice, seasoning and the braising sauce, stir well until everything is well combined. Rice should taste slightly saltier than usual, but this will be diluted by the boiling water.

12. Clean and wipe the bamboo leaves, stack two leaves smooth side up, fold the leaves halfway, cross them to make a funnel, and fold a corner at the end to keep the rice from falling out.

13. Fill the glutinous rice halfway and press down hard. Add a piece of pork belly, a chestnut, dried shrimps, a mushroom, and a slice of Chinese sausage. Cover with the rice and press it down tightly.

14. Keep the shape of the dumpling by holding the sides with your left hand, covering it with your right hand, and wrap it down to the two corners. (Pay special attention to the two corners, pressing them inwards to prevent the rice from leaking out while cooking)

15. Fold the excess leaves at the front along with the dumpling to the right or left. Use the bamboo string to secure it.

16. Bring the pressure cooker with enough water to boil over high heat, put in the rice dumplings, cover the pressure valve when steam begins to emerge, reduce to medium and low heat and cook for 30 minutes, then turn off the heat and simmer for 20 minutes. Remove the pressure valve and completely release the steam in the pot, then remove the dumplings from the pressure cooker.

17. You can also boil the rice dumplings for 3 hours in a big pot with enough water to cover them. Remove one rice dumpling from the wrapper to see if the sticky rice is soft enough. If not, continue to cook for another 15-20 minutes.