Hello, Lykkers! Have you ever tasted the traditional delight known as Zongzi or sticky rice dumplings?

It's a festival favorite that captures the heart of Taiwanese culture, especially during the vibrant Dragon Boat Festival.

Today, let's dive into the delicious world of Taiwanese Zongzi, a comforting treasure wrapped in bamboo leaves. This savory snack is a staple during one of East Asia's grandest celebrations, and it's not only about the taste but also the unique preparation method that makes it special.

Let's embark on a culinary journey together and discover how to make this Southern Taiwanese-style dumpling right at home! Here's a simple guide to help everyone get started on this tasty adventure.

Taiwanese Glutinous Rice Dumpling (Zongzi 粽子)

Video by Ms J Kitchen Classroom

Ingredients Preparation

1. Peanuts: Start by soaking ¼ cup of skin-on dried peanuts in a saltwater brine overnight.

2. Bamboo Leaves: Grab a pack of large dried bamboo leaves. Soak them overnight, and trim about an inch from both ends to make folding easier later on.

3. Shiitake Mushrooms: Soak 10 dried shiitake mushrooms in warm water until they soften, about 30 minutes, then remove the stems and slice.

4. Salted Duck Egg Yolks: Halve 10 salted duck egg yolks, spray them with oil and bake at 350°F for 5 minutes to intensify the flavor.

5. Chestnuts: Clean and steam ½ cup of frozen chestnuts for about 10 minutes until tender.

6. Sticky Rice: Wash 4 cups of long-grain sticky rice and let it drain well.

Filling Preparation

1. Cooking the Ingredients: In a wok, stir-fry the mushroom pieces until fragrant. Remove and set aside.

2. Shallots and Shrimp: In the same wok, melt ½ cup of lard and fry sliced shallots until crispy. Remove, then fry ½ cup of dried shrimp until golden.

3. Braising the Meat: Add 1½ pounds of meat to the wok, and once it changes color, add water, soy sauce, sugar, five spice powder, white pepper, and salt. Braise for 20 minutes, then add the mushrooms and cook for another 10 minutes.

Assembling the Zongzi

1. Rice Cooking: Drain the rice and stir it into the broth from the meat, cooking until the liquid is absorbed.

2. Filling the Leaves: Take a soaked bamboo leaf, fold it into a cone, and layer it in the rice, meat, mushrooms, egg yolk, and other fillings. Wrap securely and tie with cotton twine.

Cooking the Zongzi

Boil the wrapped Zongzi in a large saucepan of water for about 1-2 hours, depending on size, until they are thoroughly cooked through.

Engage with this tradition, and share your Zongzi-making experience with your friends! Join the fun!