Zongzi Family Recipe

Makes 84

smallish parcels

Filling

1000 - 1300 g

pork shoulder or chicken thighs, cut into 1 inch chunks

2 cup {320 g}

raw sliced shallots, fried

or 40 g

of pre fried shallots

175

bamboo leaves

cooked chestnuts, peeled and cooled. (150g/20 pre cooked chestnuts)

100 g

dried shrimp, soaked (can substitue with more scallops) & pureed.

100 g

dried scallops, blended with soaking liquid and then cooked into loose paste

600 - 900 g

raw peanuts

200 g

dried shitake mushrooms

2000 g

glutinous rice

3 TBL {24 g}

Five-spice powder

Two days before (rehydrate/marinate) (1 hour)

Wash, rinse raw peanuts, then soak overnight in double the amount of water:

600 g

raw peanuts

Rinse then soak shrimp for at least 3 hours:

100 g

dried shrimp

Rinse then soak scallops overnight.

100 g

dried scallops

Rinse then soak for at least 4 hours:

200 g

dried shitake mushrooms

Marinate

1000 - 1300 g

pork shoulder or chicken thighs, cut up 15mmx15mm/bite sized pieces

50 ml {50 g}

rice wine/dry sherry

125 ml {135 g}

low sodium soy sauce

2 TBL {16 g}

five-spice powder

Day before (cook fillings/reduce liquids/soak rice/wash leaves) (3 hours)

Rinse three times then soak in double the amount of water:

2000 g

rice

Cook Peanuts

Cover peanuts with water and 1/2 tsp salt in pressure cooker and cook under pressure for 22 minutes.

Drain peanuts and reserve cooking liquid.

Cook meat

Prep other ingredients while browning meat.

Saute in batches with oil until mostly done over Med heat.

and cook until little/no liquid remains.

Reserve.

Cook shrimp

Drain shrimp and strain liquid through coffee filter.

Blend shrimp in a blender adding enough steeping liquid to make a paste.

Reserve remaining shrimp liquid with peanut cooking liquid.

Cook shrimp paste in wide skillet or sauce pan, along with a little oil until dried, toasted and fragrant.

Reserve.

Cook scallops

Drain scallops and strain liquid through coffee filter.

Blend scallops in a blender adding enough steeping liquid to make a paste.

Reserve remaining scallops liquid with peanut cooking liquid.

Cook scallop paste in wide skillet or sauce pan until pulpy..

Reserve.

Cook shitake

Drain and squeeze mushrooms, reserve liquid and strain with coffee filter.

Stem shitake mushrooms and cut into 15x5 mm pieces,reserve.

Heat large dutch oven over Med Hi heat, then add:

2 TBL {28 g}

oil

until shimmering then add mushrooms and fry until slightly coloured.

Add:

60 ml {65 g}

soy sauce and enough soaking liquid to cover. Reserve any remaining liquid.

4 tsp {10 g}

five-spice powder

Reduce heat to medium and cook until liquid disappears, mixing constantly. Reserve.

Reduce soaking liquids

Combine any and all reserved (shitake,shrimp,peanut) liquids and reduce down to:

120 ml {0.0 g}

combined soaking liquids.

Reserve.

Wash and reserve leaves (45m/200 leaves)

Soak and wash the bamboo leaves, reserve and refrigerate.

Wrap Day/Cook Day (3-4 hours)

Drain rice and mix all prepared ingredients and reduced liquid except (chestnuts) along with

3 TBL {24 g}

five-spice powder can easily double this amount

Prepare single parcel and cook for 17 minutes under pressure using WMF pressure cooker when rice has been soaked overnight+.

Adjust seasoning.

Wrap remaining parcels including 1 chestnut into each parcel.

Wrapping notes

Make sure you wrap with top/shiny leaf on the inside.

Fold at 1/3 leaving 2/3 on top.

String should be 28" long.

Note	2019-05-27 Rice gains approximately 50% weight, after soaking. 2kg→3kg.

Note	2019-06-28 Takes about 45 min to wash 200 leaves.

Note	2019-07-06 Make string loops 28" in length.

Note

2020-06-25

350 g

of raw shallots fries to roughly 100g+/- - fried in cold oil (approx 1.5-2 cups) on medium low until golden brown becareful of carryover frying.

Note	2020-06-27 Made approx 70 parcels.

Note

2020-11-22

Be careful buying chestnuts, make sure shelled.

Corwin will eat rice packets made with scallops as long as they are pulverized blended in.

Julian will have plain rice plus peanuts. Can soak rice with shitake water.

Using pre-fried shallots, approx 40g is more than enough.

Takes about 2 hours to prepare fillings, peanuts, shitake, scallops/shrimp.

Takes about 2 hours to reduce soaking liquid.

Alternative fililng suggestions: taro, yams,

Note

2023-07-03

Seki Fest

Butter chicken is good, but needs a higher butter chicken to rice ratio.

Sauce drizzled on top is a good way to do this, peanuts with butter chicken is really good.

Everyone wants more peanuts and chestnuts too.

Char Siu chicken made with thigs is really good with lee kum kee charsiu sauce.

Store bought Char Siu pork is very good in big chunks inside, it becomes, shredded.

Ken likes the red adzuki beans.

Edit recipe:Zongzi Family Recipe Show Edit History Fix