Zongzi with Lee and Angela (My Mom and Dad)
Learn how to make this sticky rice with pork, tofu and shiitake mushrooms with my parents!
Mom and Dad's Zongzi
My parents have been making these for me since forever. My dad cooks the filling and my mom wraps them up. They make large batches and save them in the freezer. I would take them home during college, after college and on the plane from when we come visit. Enjoy the video!
- Large pot
- Wok or a pot you can put the bamboo steamer on
- Cooking chopsticks
- 2 large bowls
- Small bowl
- Cutting board
- String to tie up the zongzi
- Cutting board
- 8 cups sweet rice/Sticky rice
- 40 bamboo leaves
- 2 lbs pork shoulder or pork butt chop into small cubes
- 2 packs bean curd chop into small cubes
- 2 cans bamboo shoots chop into small cubes
- 8 dried shiitake mushrooms soak in water for a couple of hours and strain - remove stems and chop into small cubes
- 3 shallots chopped
- 10 garlic cloves chopped
- Sesame oil a splash
- 2 tbsp soy sauce plus some more like my Dad says
- 2 tsp Shaoxing wine
- 1 can chicken stock
- 1 tsp sugar
- 1 tsp white pepper
- 1/2 tsp Cinnamon
- 2 tsp Diamond Kosher Salt
- Olive oil
- Soak rice for 6-8 hours in a large bowl or pot. Soak the bamboo leaves in a tray of water at the same time you soak the rice. Be sure to change out the water a couple times for the bamboo leaves throughout the day.
Filling prep (1 hour before you plan to wrap the zongzi depending on how fast you chop):
- In a large bowl, mix pork, soy sauce, sesame oil, Xiaoxing wine, salt, white pepper. Let marinate and cover in the fridge while you do the rest of your chopping. Set aside the rest of the chopped items. Remember, these items need to fit into a small package. Not too small. Not too large. Juuuuust right.
- Wash and lightly scrub the bamboo leaves. Lay them on a strained container to drain any excess water. We want the leaves malleable, but not too wet.
Finally! Cooking directions:
- Heat a large non-stick pot. Medium heat. Add olive oil and cook half the shallots and garlic. Add the marinated pork and cook for 5 minutes. Then add bamboo shoots, mushrooms and tofu. Add half a can of chicken broth. Season with cinnamon, salt and white pepper. Cook for 5 to 7 minutes until the pork is cooked through. Set aside in a large bowl.
- In the pan, cook shallots and garlic for 2 minutes. Add the strained rice and cook for 8-12 minutes. Until it shows a little brown. Then add some of the broth from the filling mixture and the rest of the chicken broth. Cook until the broth is soaked into the rice and the mixture comes together. Set aside.
- Let’s wrap! Watch the video for the string and wrapping demo. I can’t even begin writing how to wrap these things. It’s taken me 30 years and I’m still not good at it. 🙂
You can freeze these and just heat up in the microwave when you are hungry!