RICE CONES / ZONG ZI (12-16 medium- large dumplings)
What you will need:
  • Soaking the shiitake mushrooms in water
  • Soaking the dried shrimps in water
  • Marinate the meat
  • Soaking the shiitake mushrooms in water
  • Soaking the dried shrimps in water
  • Marinate the meat
  • 4 cups of jasmine rice
  • 4 cups of liquid = liquid from soaking mushrooms and top up with water to make up total of 4 cups (1:1 ratio between rice and water)
  • 1 bulb garlic (chopped- divided to cook rice and meat)
  • 2 lbs (almost 1 kg) of pork/boneless skinless chicken thigh (with some fat preffered, cube into bite size) marinate for at least 1 hour with: 1 tbsp of soy sauce, 1 tbsp of sweet soy sauce, dash of white peppers, 1 tbsp of oyster sauce, 1 tbsp of sugar, 1 tbsp of fish sauce
  • 8 oz (250 g) dried shrimp (soaked)
  • 16 shitake mushrooms (soak and save the water,slice into ½-inch strips)
  • 2 Chinese sausage/lap cheong (cut into ½-inch slices)
  • 12-15 cooked salted duck's egg yolk (optional- I didn't use them this time)
  • 30-40 pieces dried bamboo leaves(It may seems like lots of leaves, but it's good to have extra as not all the leaves are perfect. Washed thoroughly and boiled for 15 minutes in water to soften and then wiped dry with clean kitchen towel)
  • Generous amount of Vegetable oil
  • 1 Tbsp of soy sauce
  • 1 Tbsp of oyster sauce
  • 2 Tbsp of sweet soy sauce
  • Dash of white pepper powder
  • 1 ball of natural-fiber string
  1. Heat generous amount of oil and stir fry the garlic until fragrant. Add in pork or chicken and continue to stir fry until they change color
  2. Add in mushroom, Chinese sausage, and dried prawns. Add salt and white pepper powder to taste. Stir fry until fragrant and the pork are cooked. Set aside
  3. Wiped the wok with a paper towel, don't worry if it's not super clean. Heat the wok again and add generous amount of oil. Add in garlic and stir fry until fragrant
  4. Add in the rice and the soy sauce, sweet soy sauce, oyster sauce. Add in water and lower heat. Let it slowly simmer and let the rice slowly absorbs all the water. Set aside and let cool
  5. Get the rice, the meat filling and the salted egg yolks (if using) ready for wrapping
  6. It's a bit challenging to describe how to wrap the rice cone. I found a video demonstration - attached below (seriously, what can you not find on the internet nowadays?). Generally you will need about 2-3 leaves, overlapping each other. If you have ragged leaves, you can use other leaf to cover by overlapping them so there won't be any leakage. Once you get them overlapped, shaped them into a cone(as shown at the very beginning of the video)
  7. Fill it up with about 1 Tbsp of rice and then 1-2 scoops of the filling (if not using egg yolk) and one egg yolk (if using) and 1 scoop of filling. Top again with a scoop of rice and press with the back of the spoon to make sure they are tight. Fold the top part of the leaves over (as shown in the video) and then fold the two sides down and fold everything to one side. It won't be a perfect triangle, and it's okay. Tied it up with the rope and there's no right or wrong way of doing this. You don't need to hang them like in the video. The reason you hang them is so that it's "easier" to tie the Zong zi as one end is tied to a table or chair, etc, so you have two free hands. I recommend watching the video and then come back to this instruction and it will make more sense
  8. Most people's recipes for zong zi is by boiling them in water, but not this recipe. Get your steamer ready to steam the wrapped up zong zi. Steam for about 1.5- 2 hours. You need to add hot water to the steamer 5-6 times as 1.5-2 hours are long time and the water will run low for sure. So make sure you have an extra pot of hot water ready so you can add them when the water runs low. At the end of the two hours, you can pick one and open it up to check if the rice is cooked through. If it is, then it's done. Leave them to completely cool down before unwrapping
  9. If you have leftovers, you can freeze the zong zi in the freezer and it's good for maximum 2 weeks. When ready to eat them, you don't thaw them. They can go straight from the freezer to the steamer with boiling water and steam for about 20-30 minutes or until heated through
Recipe by What To Cook Today at http://whattocooktoday.com/rice-cones-zong-zi-using-jasmine-rice.html