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Colorful fruits, basil seeds, aromatic osmanthus flowers adorn these beautiful, soft and jiggly jelly dumplings. It’s super easy to put together and they make such a refreshing fuss-free healthy treat this summer and to celebrate the dragon boat festival. The recipe can be made with agar or gelatin.
What is a jelly dumpling?
It’s a creative variation of traditional Zongzi where the traditional sticky rice is replaced with agar agar or gelatin mixture and fruit. The mixture is filled into a food-grade polypropylene bag and shaped into a triangle like a traditional zongzi. This is then chilled in the fridge until set and then served.
While this may not be a traditional preparation, culinary innovations often lead to new and exciting variations of traditional dishes. It is also much easier to make and kids to adults love the colorful dainty look.
Easy Fruit Jelly Dumplings (Jelly Zongzi)
Ingredients
If using agar powder:
- 4 g agar agar powder
- 6 g jelly powder see notes
- 80 g sugar
- 480 ml water
- ½ tsp dried osmanthus flower
If using gelatin powder:
- 18 g gelatin powder
- 80 ml water
- 400 ml water
- 80 g sugar
- ½ tsp dried osmanthus flower
Filling: (you can use what you like)
- 4 g basil seeds
- 20 g dried goji berries
- Strawberries cut into cubes
- Blueberries cut into half
Instructions
- Put the basil seeds in a bowl and pour some water to cover and let them soak until they are plump. Drain off the soaking liquid
- Soak the goji berries in water until they are softened. Drain off the soaking liquid
Distribute the filling:
- I use 3 x 5 inches food-grade clear PP bag (polyproplyne bag), or we call it treat bags at the craft/baking store here in the U.S. This size can make about 12 small dumplings. If you want to make bigger one, use 4 x 6 inches. It yields about 6-7 large dumplings
- Portion out the fruit, goji berries, and basil seeds into individual bag. Place the bags inside a container to prop them up
If using agar powder:
- Combine agar agar, sugar, and jelly powder in a bowl. Whisk to mix. It is important that you combine them this way so they won't clump when you mix them with water.
- Pour 480 ml of water into a saucepan or a pot. Gradually sprinkle this mixture over the water and whisk until no lumps
- Turn on the heat to medium and keep whisking and bring to a gentle simmer. Make sure the agar has dissolved and you don't see any specks. The jelly won't set properly if agar is not dissolved. Add dried osmanthus flower and let them steep for 5 minutes. Transfer to a measuring cup with a spout for easier pouring
- Cool the agar mixture to no more than 140 F (60 C), but no cooler than 122 F (50 C) because agar will start to set/solidify. Proceed to assembling step
If using gelatin powder:
- Pour 480 ml of water and add sugar in a saucepan. Put this on the stove over medium heat and bring to a gentle simmer just to dissolve the sugar. Add osmanthus flower and let them steep for 5 minutes. Do not hard boil it. Let it cool down to warm before mixing it with gelatin
- Meanwhile, sprinkle gelatin over 80 ml of water in a heat-proof glass/bowl. Don't dump all in the water because it will clump up. Stir to combine and let it soften/bloom. Microwave on low in a 10 second increment until the gelatin melt. It turns clear and runny when it melts. Do not overheat as it weakens the gelatin
- If you don't have a microwave, just set the glass/bowl over a hot water bath and let it melt until it turns clear and runny
- Stir the gelatin into the water and sugar mixture you prepare earlier, make sure they comfortably warm and not boiling hot. Stir to combine. Proceed to assembling step
Assembling: (for both recipes)
- Pour this into individual bag. Pour until the liquid reach about the same height as the base
- Hold the bag and close it perpendicular to the base to form a triangle shape that resembles traditional zong zi. Fold the top down two to three times and secure with tape. Put it inside a container again to keep it in a standing position. Repeat with the rest
Chill:
- Transfer into the fridge to let it chill until they set firmly, about 1 hour or so if you are using agar. It takes at least 6 hours or so if you use gelatin. I like to leave them overnight so that they are decently chilled and feel refreshing when you eat them
To serve:
- Remove the tape and slide the jelly out onto a serving plate.
To store:
- The jelly dumplings can be kept refrigerated for 3-4 days before it starts losing its shape and turn watery
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Agar agar and jelly powder combination
Agar agar can set liquid very firmly with a hard texture. I add jelly powder to give the jelly dumpling a firm yet that jiggly bouncy texture. What is jelly powder? Jelly powder is made from konnyaku and carrageenan seaweed. When it solidifies, it gives that bouncy jiggly texture similar to gelatin. So, this works perfectly in this recipe. If you use only agar agar in the recipe, expect the texture to be hard.
What fruit can I use and avoid?
You can use any fresh fruit. Avoid frozen fruit as they will not hold up well after thaw and turned mushy inside the jelly. If you use gelatin, avoid using pineapple, kiwi, papaya, mango, figs, and guava because the enzymes in those fruits can destroy the protein in gelatin, causing it not being able to set properly.
How to prepare jelly dumplings for dragon boat festival
1. Put the basil seeds in a bowl and pour some water to cover and let them soak until they are plump. Drain off the soaking liquid. 
2. Soak the goji berries in water until they are softened. Drain off the soaking liquid
2. I use 3 x 5 inches food-grade clear PP bag (polyproplyne bag), or we call it treat bags at the craft/baking store here in the U.S. This size can make about 12 small dumplings. If you want to make bigger one, use 4 x 6 inches. It yields about 6-7 large dumplings
3. Portion out the fruit, goji berries, and basil seeds into individual bag. Place the bags inside a container to prop them up
4. If using agar agar: Combine agar agar, sugar, and jelly powder in a bowl. Whisk to mix. It is important that you combine them this way so they won’t clump when you mix them with water.
5. Pour 480 ml of water into a saucepan or a pot. Gradually sprinkle this mixture over the water and whisk until no lumps. Turn on the heat to medium and keep whisking and bring to a gentle simmer. Make sure the agar has dissolved and you don’t see any specks. The jelly won’t set properly if agar is not dissolved. Add dried osmanthus flower and let them steep for 5 minutes. 
6. Transfer to a measuring cup with a spout for easier pouring. Cool the agar mixture to no more than 140 F (60 C), but no cooler than 122 F (50 C) because agar will start to set/solidify. Proceed to assembling step
7. If using gelatin powder: Pour 480 ml of water and add sugar in a saucepan. Put this on the stove over medium heat and bring to a gentle simmer just to dissolve the sugar. Add osmanthus flower and let them steep for 5 minutes. Do not hard boil it. Let it cool down to warm before mixing it with gelatin
8. Meanwhile, sprinkle gelatin over 80 ml of water in a heat-proof glass/bowl. Don’t dump all in the water because it will clump up. Stir to combine and let it soften/bloom. Microwave on low in a 10 second increment until the gelatin melt. It turns clear and runny when it melts. Do not overheat as it weakens the gelatin
9. Stir the gelatin into the water and sugar mixture you prepare earlier, make sure they comfortably warm and not boiling hot. Stir to combine. Proceed to assembling step
10. Pour this into individual bag. Pour until the liquid reach about the same height as the base. Hold the bag and close it perpendicular to the base to form a triangle shape that resembles traditional zong zi. 
11. Fold the top down two to three times and secure with tape. Put it inside a container again to keep it in a standing position. Repeat with the rest
12. Transfer into the fridge to let it chill until they set firmly, about 1 hour or so if you are using agar. It takes at least 6 hours or so if you use gelatin. I like to leave them overnight so that they are decently chilled and feel refreshing when you eat them
13. Remove the tape and slide the jelly out onto a serving plate.
Did you make this jelly dumpling recipe?
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