Lotus Leaf Sticky Rice Dumplings
Lotus Leaf Dumplings: a Dim Sum Staple
Making pyramid-shaped sticky rice dumplings, or zongzi, in celebration of the Dragon Boat Festival is a favorite tradition in China. However, the details of the dish vary depending on the region – there is a wide variety of cooking methods and ingredients used to make them. One popular type is the lotus leaf sticky rice dumplings.
Ingredients
- 1 ¾ cups (350 grams) sticky rice
- 1 lotus leaf
- pork as desired for the filling
Seasonings
- green onions to taste
- ginger to taste
- salt to taste
- vegetable oil as needed
Cooking Directions
- Wash the sticky rice, then steam.
- Chop the pork. Crush the ginger and garlic down to powder.
- Add oil to a frying pan and bring to heat along with the ginger and garlic powders. Add in the pork and salt to taste.
- Wash the lotus leaf, and spread a layer of sticky rice evenly across it. Pour the pork filling in the middle, and cover with a second layer of sticky rice. Wrap up the lotus leaf.
- Steam and serve.
- Tip: Chopping the meat into small pieces will help it to cook through evenly.
Southern-Style vs Northern-Style Zongzi
Southern-style: rich, salty filling.
Although simple in appearance, southern-style zongzi are made in a variety of shapes, including triangular, torch-shaped, conical, or square. In contrast with the sweeter northern-style dumplings, southern-style dumplings typically have a heartier filling. Common ingredients are beans, fish, ham, and egg yolks. The zongzi made in Jiangnan are particularly well-known for their heavily-seasoned meat fillings, which are sure to leave you happy and full!
Northern-style: sweet red date sticky rice dumplings.
Northern-style zongzi are sweet, and typical filling ingredients include red or honeyed dates, although red beans and other candied fruits are also common. The sweet taste is often increased by adding additional sugar, too.