Authentic and Delicious Joong: Traditional Chinese Rice Dumplings Recipe

Ingredients

  • 2 cups of sweet rice
  • 1/2 pound of pork belly
  • 1/2 pound of dried shrimp
  • 1/2 cup of dried scallops
  • 1/2 cup of dried oysters
  • 1/2 cup of mung beans
  • 10 dried Chinese mushrooms
  • 1/4 cup of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of sugar
  • A pinch of white pepper
  • 1/2 teaspoon of five-spice powder
  • 20 large bamboo leaves
  • Food safe twine

Steps and instructions

  1. Soak the sweet rice, dried shrimp, dried scallops, dried oysters, mung beans, and Chinese mushrooms in separate bowls of water for at least 3 hours.
  2. Cut the pork belly into 1/2-inch pieces and marinate with soy sauce, oyster sauce, sugar, white pepper, and five-spice powder.
  3. Drain the soaked ingredients. Remove the stems of the mushrooms and chop them into small pieces. Shred the scallops.
  4. Boil the bamboo leaves for 5 minutes, then rinse and soak in water until they are soft and pliable.
  5. Lay two bamboo leaves on a flat surface, with the stem ends facing each other. Fold them up in the center to form a cone shape.
  6. Fill the cone with a layer of sweet rice, followed by some mung beans, pork, shrimp, mushrooms, scallops, and oysters. Top with another layer of sweet rice.
  7. Fold the leaves over the filling and wrap tightly into a rectangular packet. Secure with twine.
  8. Repeat with the remaining ingredients.
  9. Place the wrapped joong in a large pot, add water to cover, and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
  10. Turn off the heat and let the joong sit in the pot for another hour before removing.
  11. Allow the joong to cool before unwrapping and serving.

Tools for making

  • Pot - A large pot to boil the joong.
  • Bamboo leaves - These are used to wrap the joong and impart a unique flavor.
  • Twine - Food-safe twine to secure the wrapped joong.
  • Bowl - Bowls will be needed for soaking various ingredients.
  • Knife - A knife is required for cutting the pork belly and chopping the mushrooms.
  • Cutting board - A cutting board to use with the knife.
  • Spoons - Spoons will be used for measuring ingredients and stirring the marinade.

Recipe variations

  • Use sticky rice instead of sweet rice for a different texture.
  • Replace pork belly with chicken or beef for a different protein option.
  • Add diced Chinese sausage or lap cheong for added flavor.
  • Include chestnuts or peanuts for a crunchy element.
  • Substitute the bamboo leaves with lotus leaves for a variation in flavor.
  • Try a vegetarian version by omitting the meat and adding more vegetables like carrots, shiitake mushrooms, and bamboo shoots.
  • Add a dollop of red bean paste or sweet mung bean paste in the center for a sweeter filling.
  • Experiment with different seasonings like garlic, ginger, or chili flakes to spice up the dish.
  • Wrap the joong in banana leaves instead of bamboo leaves for a tropical twist.
  • Make mini-sized joong by using smaller leaves and reducing the cooking time.

Recipe overview

Joong, also known as Zongzi, is a traditional Chinese dish made from glutinous rice filled with a variety of ingredients wrapped in bamboo leaves. This dish is especially popular during the Dragon Boat Festival. This recipe uses a combination of sweet rice, pork belly, dried shrimp, dried scallops, dried oysters, mung beans, and Chinese mushrooms, providing a tasty and hearty meal. Expect to spend some time on preparation as the ingredients need to be soaked and the bamboo leaves need to be boiled and soaked before use. The assembly may also take a bit of practice. But the end result is absolutely worth it - a deliciously fragrant and savory parcel of goodness that's enjoyable at any time of the day.

Common questions

  1. How long does it take to soak the ingredients?
    The ingredients should be soaked for at least 3 hours.
  2. How long should I boil the bamboo leaves?
    Boil the bamboo leaves for 5 minutes.
  3. How long should I simmer the wrapped joong?
    Simmer the wrapped joong for 2 hours.
  4. How long should I let the joong sit before unwrapping?
    Let the joong sit in the pot for another hour before unwrapping.
  5. Should I let the joong cool before serving?
    Yes, allow the joong to cool before unwrapping and serving.

Serving dishes and utensils

  • Large pot - for boiling the joong
  • Bamboo leaves - used to wrap the joong
  • Food safe twine - for securing the wrapped joong
  • Bowl - for soaking the ingredients
  • Knife - for cutting the pork belly and mushrooms
  • Spoon - for marinating the pork and mixing the ingredients
  • Flat surface - for assembling and wrapping the joong
  • Strainer - for draining the soaked ingredients
  • Cooking pot - for boiling the bamboo leaves

Origin stories

Joong, also known as zongzi, is a traditional Chinese food that is often enjoyed during the Dragon Boat Festival. This festival commemorates the life and death of the famous Chinese scholar Qu Yuan. It is said that when Qu Yuan drowned himself in the Miluo River, the local people who admired him raced out in their boats to save him. When they could not find his body, they dropped balls of sticky rice into the water so that the fish would eat them instead of Qu Yuan's body. This evolved into the practice of making joong, a sticky rice dumpling wrapped in bamboo leaves. Today, these symbolic treats are enjoyed not only as a tribute to Qu Yuan, but also as a delicious and satisfying meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.