Lotus Leaf Rice Dumplings

Lotus Leaf Rice Dumplings, also known as Zongzi, are a traditional Chinese food made of glutinous rice stuffed with various fillings and wrapped in lotus leaves. These dumplings have a rich history associated with the Dragon Boat Festival, a traditional holiday originating in China and celebrated for over 2,000 years to commemorate the poet Qu Yuan.

Ingredients

• Glutinous rice - 500g
• Lotus leaves - 5 (dried)
• Pork belly - 200g, diced
• Shiitake mushrooms - 6, soaked and diced
• Dried shrimp - 50g, soaked
• Mung beans - 100g, soaked
• Chinese sausage - 2, sliced
• Soy sauce - 3 tablespoons
• Oyster sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1 teaspoon
• Pepper - 1 teaspoon
• Bamboo leaves or kitchen string for tying

Preparation

Preparing the Lotus Leaves

First, rinse the lotus leaves thoroughly under running water to remove any dirt. Then, soak them in warm water for at least an hour until they are soft and pliable.

Preparing the Rice and Fillings

Rinse the glutinous rice in cold water until the water runs clear, then soak the rice for a minimum of 2 hours. In a large bowl, add the soaked rice, soy sauce, 1 tablespoon of salt, and pepper. Mix well and let it marinate while preparing the other ingredients.

Cut the pork belly into small cubes and mix with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and a drizzle of sesame oil. Chop the shiitake mushrooms into small pieces and marinate with the remaining soy sauce and oyster sauce.

Assembling the Dumplings

To assemble, take a soaked lotus leaf and lay it flat, adding an extra half leaf in any weak spots for reinforcement. Add a few spoonfuls of the glutinous rice into the center of the leaf, then place a portion of the pork belly, a few pieces of mushrooms, dried shrimp, mung beans, and slices of Chinese sausage on top. Cover the filling with more glutinous rice and carefully fold the leaf to form the shape of a tight pyramid. Secure with kitchen string or strips of bamboo leaves.

Cooking Process

Fill a large pot with water and bring it to a boil. Carefully place the wrapped dumplings into the pot, ensuring they are fully submerged. Boil them for about 2 to 3 hours, keeping the water at a gentle boil and adding more water as necessary to keep the dumplings covered. For precise timing, you can use a cooking timer.

How to Enjoy

Once cooked, remove the dumplings from the pot and let them cool for a few minutes. Unwrap the lotus leaf, revealing the fragrant, savory rice dumpling inside. Lotus Leaf Rice Dumplings are best enjoyed warm and can be served as a main dish or a side dish. Pair them with a light soy dipping sauce or enjoy them as they are. These dumplings make an excellent addition to any festive meal, particularly during the Dragon Boat Festival.