端午节的由来

Cantonese White Glutinous Rice Dumpling (ZongZi)

Ingredients (Outer wrapping):

· 40 pieces special Zhong leaves (dried bamboo leaves, can beobtained from some Chinese supermarkets), soaked over night, drained

· A bundle of plant-based string (can be obtained from some Chinesesupermarkets),soaked over night

· 800g glutinous rice, soaked over night and drained

Ingredients (Main Filling):

· 400g pork, cut into small pieces

· 2 tablespoons groundnut oil

· 2 tablespoons light soya sauce

· 1 1/2 tablespoons dark soya sauce

· 1 teaspoon 5-spice powder

· A pinch of sugar

· A pinch of salt

· A pinch of ground white pepper

10g dried prawn

Ingredients (Other Fillings):

· 200-300g shelled/halved mung bean, soaked over night,
and drained

· 10 Chinese mushrooms, soaked and thinly sliced

· 4 salted egg yolk, mashed

Steps:

1. Marinate the pork in light soya sauce, dark soya sauce, 5-spicepowder, sugar, salt, and pepper for about 3 hours.

2. Heat the groundnut oil in a wok or deep saucepan, and fry themarinated pork together with the marinate.

3. Pour it into a medium bowl and let it cool down.

4. Take 2 pieces of Zhong leaves, line one on top of another, foldthem from the middle and twist both ends up to form a cone/triangular pouch.

5. Fill the pouch with 2 tablespoons of glutinous rice, top with 1tablespoon each of fried pork and mushroom, then about a tablespoon of mungbean, and 1 teaspoon salted egg yolk.

6. Complete the routine with 2 tablespoons glutinous rice, hold the pouchtight and close the leaves. Tie it with the string to make sure the dumpling issecurely wrapped and no spill.

7. Repeat the steps till all ingredients are used up.

8. Half fill a large deep pot with water, bring it to a boil. Put thewrapped dumplings into the water, then top up more water to cover alldumplings.

9. Add a teaspoon of salt into the water and keep boiling it forabout 3 to 4 hours.

10. Drain the cooked dumplings and serve hot.