Zong zi recipe is a traditional festival Chinese food; also known as rice dumplings in Western countries. It was made of glutinous rice, stuffed with different filling (red dates, pork) and wrapped in bamboo leaves, then steamed or boiled to done.
According to the folklore, it was created to commemorate the patriot of “chu yuan” at May fifth lunar calendar.
1/2 lb. glutinous rice
1-2 oz. Chinese dates
Bamboo/reed leaves, as needed
Cotton thread as needed
Rinse the bamboo leaves and soak overnight as well as the glutinous rice. Remove and drain for a while before using.
Fold two leaves (1/3 part) together, hold in left hand and use the right hand to roll it into a funnel shape start from the middle.
Spoon 1 tbsp glutinous rice into the bottom, add 1-2 Chinese dates and then cover with rice. Fold down the leaves and seal tightly with thread.
Repeat the process until you finish all the ingredients. In a big pot, add zong zi and enough water to just cover then, boil for 1 hour at medium heat.
Freeze the food if you have leftover, and steam or boil again when using, serve hot with sweet and sour sauce or on it own.