Traditional Ba Zhang Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups of glutinous rice
  • 24 bamboo leaves, soaked in water
  • 1 cup of raw peanuts, soaked overnight
  • 1 cup of dried mushrooms, soaked and diced
  • 2 cups of pork belly, cubed
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of sugar
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of five-spice powder
  • 2 cloves of garlic, minced
  • 1 tablespoon of cornstarch
  • 2 salted duck egg yolks, halved
  • 1 cup of split mung beans, soaked for 2 hours
  • Hemp strings for tying

Steps and instructions

  1. Drain the soaked glutinous rice and peanuts. Rinse them under cold water and then drain again.
  2. In a large bowl, marinate the pork belly with soy sauce, oyster sauce, sesame oil, sugar, white pepper, five-spice powder, minced garlic, and cornstarch. Set it aside for at least 1 hour.
  3. In a separate bowl, mix the drained rice, peanuts, and diced mushrooms together.
  4. Clean the bamboo leaves with a damp cloth and soak them in hot water until they become soft and pliable. Dry the leaves and set them aside.
  5. Take two bamboo leaves and overlap them at an angle. Fold the leaves about one-third of the way up to form a cone shape.
  6. Spoon a layer of the rice mixture into the cone, followed by a piece of marinated pork belly, a halved salted egg yolk, and some split mung beans. Top it with another layer of the rice mixture.
  7. Fold the leaves over the filling to completely enclose it. Secure the packet with hemp string.
  8. Repeat the process with the remaining ingredients.
  9. Place the wrapped packets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for about 4 hours.
  10. Remove the packets from the pot and let them cool to room temperature before unwrapping them to serve.

Tools for making

  • Large bowl - For marinating the pork belly
  • Bamboo leaves - Soaked and used for wrapping the Ba Zhang
  • Hemp strings - Used for securing the wrapped Ba Zhang
  • Pot - For boiling the Ba Zhang
  • Damp cloth - For cleaning the bamboo leaves
  • Knife - For dicing the mushrooms and cutting the pork belly
  • Spoon - For spooning the rice mixture into the bamboo leaves

Recipe variations

  • Vegetarian/Vegan Option: Replace the pork belly with diced tofu or tempeh for a meat-free version.
  • Chicken Filling: Substitute the pork belly with diced chicken breast or thigh.
  • Seafood Filling: Use shrimp, crab meat, or a combination of seafood instead of pork belly.
  • Sweet Ba Zhang: Add a sweet filling by mixing the glutinous rice with red bean paste, lotus seed paste, or sweetened coconut flakes.
  • Gluten-Free: Use gluten-free soy sauce and ensure that all other ingredients are gluten-free.
  • Sticky Rice with Dried Shrimp: Incorporate dried shrimp into the filling for an added umami flavor.
  • Mushroom Medley: Experiment with different types of mushrooms, such as shiitake, oyster, or chanterelles, to create a unique flavor profile.
  • Herb-infused Rice: Add herbs like pandan leaves or screwpine leaves to the rice mixture for a fragrant twist.
  • Spicy Ba Zhang: Include chopped chili peppers or chili flakes in the filling for a spicy kick.
  • Alternate Wrapping: Instead of bamboo leaves, try using banana leaves or lotus leaves to wrap the Ba Zhang for a different aroma and flavor.

Recipe overview

Traditional Ba Zhang Recipe

Welcome to our traditional Ba Zhang recipe, a cherished gem in Chinese cuisine. Ba Zhang, otherwise known as glutinous rice dumpling, is a classic dish usually enjoyed during the Dragon Boat Festival. This recipe offers a delicious combination of glutinous rice, succulent pork belly, earthy mushrooms, and rich salted egg yolk, all wrapped up in bamboo leaves and steamed to perfection.

This step-by-step guide will walk you through the entire process of making Ba Zhang, from preparing the ingredients to cooking and wrapping the dumplings. Although it may seem complex, don't be intimidated. With a bit of patience and practice, you'll master the art of making these flavorful dumplings at home.

Enjoy the process and the rich, savory taste of your homemade Ba Zhang!

Common questions

  1. Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for the texture and stickiness of Ba Zhang. Regular rice won't give you the same results.
  2. Can I use different types of meat? Yes, you can substitute the pork belly with chicken, beef, or even vegetarian alternatives like tofu. Adjust the cooking time accordingly.
  3. Can I omit or substitute any of the ingredients? While traditional Ba Zhang includes specific ingredients like peanuts, mushrooms, and salted duck egg yolks, you can customize the recipe to your preference. Feel free to omit or substitute any ingredients you don't like or have on hand.
  4. Can I freeze Ba Zhang? Yes, Ba Zhang can be frozen for later consumption. After cooking, let them cool completely, then wrap them tightly in plastic wrap or place them in airtight containers before freezing. Thaw them in the refrigerator overnight before reheating.
  5. How long does Ba Zhang stay fresh? When stored in the refrigerator, Ba Zhang can stay fresh for up to 4-5 days. Make sure to wrap them tightly or store them in airtight containers to maintain their quality.
  6. Can I steam Ba Zhang instead of boiling them? While boiling is the traditional method, you can also steam Ba Zhang. Place them in a steamer basket over boiling water and steam for about 1.5 to 2 hours, or until the rice is fully cooked and tender.

Serving dishes and utensils

  • Large pot - for boiling the Ba Zhang packets
  • Bamboo leaves - to wrap the Ba Zhang
  • Hemp string - for tying the Ba Zhang packets
  • Damp cloth - for cleaning the bamboo leaves
  • Damp cloth - for wiping the excess water off the glutinous rice and peanuts
  • Large bowl - for marinating the pork belly
  • Small bowl - for mixing the rice, peanuts, and mushrooms
  • Damp cloth - for wiping the excess water off the glutinous rice and peanuts
  • Knife - for dicing the mushrooms
  • Spoon - for spooning the rice mixture into the bamboo leaves

Origin stories

Ba Zhang, also known as zongzi, is a traditional Chinese dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling. They are traditionally eaten during the Duanwu Festival, which falls on the 5th day of the 5th month of the traditional Chinese calendar. The festival is said to commemorate the life and death of the famous Chinese scholar Qu Yuan. As the story goes, when Qu Yuan drowned himself in the Miluo River, people threw packets of rice into the water to prevent the fish from eating his body. This practice evolved into the zongzi-eating tradition that we have today. The art of making zongzi is often passed down through families from generation to generation, and the process of wrapping and cooking these parcels is seen as a way to connect with one's roots and heritage.

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.