🙏 The Ultimate Guide to Zongzi / Joong (咸肉粽), Toisanese Style

Summary by Krater

Daddy and Mommy Lau teach how to make Toisan-style Zongzi (savory sticky rice dumplings) wrapped in bamboo leaves, sharing family traditions and steps from preparation to boiling.

From the video

Answers: How do you make traditional Toisan-style zongzi sticky rice dumplings?

• Zongzi
• Sticky rice dumplings
• Bamboo leaves preparation
• Pork belly marinade
• Wrapping dumplings

Ingredients

• 2 lbs sticky rice
• 84 bamboo leaves
• 14 oz peeled split mung beans
• 12 oz peanuts
• 21 oz pork belly
• 8 pieces Chinese sausage
• 10 pieces salted egg yolk
• 15 pieces dried shiitake mushrooms
• 2 oz dried shrimp
• null salt
• 0.53 tsp five spice powder
• 1 tbsp light soy sauce
• 1 tsp chicken bouillon
• 1 tsp Shaoxing cooking wine
• null sugar
• null olive oil

What it concludes

• Sticky rice has a shorter grain and is missing one of the two main molecular components of starch, making it easier to break down in hot water.
• Glutinous rice is completely gluten free.
• Soaking ingredients for too long causes them to get bigger and softer.
• Using cold water when cooking joong ensures the rice and fillings cook evenly.
• Bamboo leaves give a natural plain smell and unique flavor to the dumplings when boiled.