Today is our first time making Zongzi or Joong in Cantonese, which is a Chinese sticky rice dumpling that is wrapped in bamboo leaves. This is a traditional Chinese food that is usually made once a year for the Dragon Boat Festival. This festival is on the 5th day of the 5th month on the lunar calendar which usually lands around late May/June.

Angie and I both grew up eating joong made by older relatives. There are different varieties of joong, which include savory ones with meat and without meat, and sweet kinds made with alkaline water or bean paste. These differences can be from the different provinces where they originated from and were made. I grew up eating savory Cantonese joong with pork belly, Chinese sausage, salted egg yolks, and peanuts/chestnuts. I remember my grandma would be sitting on a stool with all the ingredients lined up around her and she would spend many hours wrapping joong. As a kid, I would sit next to her and watch her and occasionally placing some of the filling items in the bamboo leaves as she wrapped it.

We had a lot of fun learning from the master how to wrap joong. It was a struggle to wrap them in the beginning but once we wrapped a few, it became easier and easier. Next year, we'll make them for family and for my grandma to enjoy!

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Here are cooking tools and ingredients I recommend/use to make zongzi!

Tools:
Instant Pot: https://amzn.to/2BgDlMJ
Cooking twine: https://amzn.to/2YNAS5j

Ingredients:
Big bamboo leaves: https://amzn.to/2VALItf
Chinese sausage: https://amzn.to/38frGcW
Cured pork belly: https://amzn.to/3dPnOQU
Sweet sticky rice: https://amzn.to/3eObyBR
Red skinned peanuts: https://amzn.to/2BWivls
Dried shrimp: https://amzn.to/3f0zwtm
Chestnuts: https://amzn.to/2NMHdYe

#jasonandangie #dragonboatfestival #zongzi #stickyricedumpling



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