Sticky Rice Chicken Dumplings Wrapped in Banana Leaf
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf

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Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions. This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.

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Composition Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
  1. Require 4 for chicken thighs, skinless and boneless, cut into small 1/4" chunks
  2. Take 1 for chicken breast, skinless, cut into 1/4" chunks
  3. Provide of Marinade
  4. Prepare 3 tbsp of soy sauce
  5. Provide 1 tbsp - oyster sauce
  6. You need 2 for shallots, sliced thin
  7. Prepare 1 tbsp sake
  8. Take 1 tbsp - chili-garlic sauce
  9. You need 1/4 tsp of chinese five spice
  10. Get 1/4 tsp fish sauce
  11. Provide 1 tsp - fresh ground pepper
  12. Give 1 tbsp ginger paste or minced ginger
  13. You need 1 tsp - onion powder
  14. Provide 2 tsp for corn starch
  15. Need 2 cups thai sticky rice (see description for notes)
  16. Provide 200 g of shiitake mushrooms, destemmed and sliced thin
  17. Provide 3 tbsp sesame oil
  18. You need 3 tbsp for peanut oil (or other frying oil)
  19. Require 3 large banana leaves
  20. Need of bamboo skewerd

A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves. After being cooked in water, all the ingredients.

Sticky Rice Chicken Dumplings Wrapped in Banana Leaf steps:
  1. Combine chicken, shallots and marinade ingredients in a bowl. Cover and refrigerate for one hour up to 4 hours.
  2. Put rice in a large bowl and submerge fully in water. Let soak for at least one hour up to 3.
  3. After at least an hour of soaking, drain the water from the rice and add 2 cups fresh water and 2 tbsp soy sauce. Bring to a boil over high heat. Reduce the heat to barely maintain a simmer. Cover the rice and cook for 20 minutes.
  4. Put 1/2 tbsp of sesame oil and peanut oil each in a wok over medium high heat. When the oil starts to smoke add half of the mushrooms. Cook until golden brown. Remove and set aside. Then do the other half of the mushrooms.
  5. Reduce heat to medium and add another 1/2 tsp of each of the oils and add 1/3 of chicken mix. Cook until golden brown.
  6. We are cooking in batches as to not crowd the pan. So you'll repeat thos twice more with thw remaining chicken. When the pan gets dry add a couple tablespoons of sake rather than oil.
  7. Combine the stir fried chicken and mushrooms. Toss and set aside.
  8. While you're waiting for the rice to finish prepare your banana leaves. Cut 4 sheets about 18 inches long and another four sheets about 10 inches long.
  9. After 20 minutes test the rice for doneness by scooping out a small hole in the middle. If all the water is done you're good to go. Set aside and allow to cool to room temperature.
  10. Place one long sheet and one short sheet of leaf down on a flat surafce perpendicular to each other.
  11. Take a handful of rice and pat it down into a circular base. You're looking for about 1/4 inch thick and 8 inches in diameter.
  12. Spoon the chicken mix onto the rice. Leave about 1/4 inch around the perimeter of the rice uncovered.
  13. Take another handful and cover the chicken, making a dome.
  14. Fold the sides of the banana leaves in lengrhwise.
  15. Bring in the top of the leaf as of you were folding a present. Secure by weaving the skewere through the layers of leaves. Break off the excess.
  16. Repeat with the bottom.
  17. Finish the other 3 dumplings. You can now refrigerate these for up to four days, or go straight to heating if you're ready to eat.
  18. Heat the banana leaves over low heat on a grill. About 10 minutes each side. Alternatively you can put the leaves in an oven at 325F for 20 minutes.

Sticky Rice Dumplings wrapped in bamboo leaves in China. can be served savory (filled with meat) or sweet (with palm syrup/coconut jam Sub rice for Learn how to make these bamboo leaf-wrapped sticky rice pockets here. You can also mix up the fillings: popular ones besides pork are mung bean. Zongz is a Chinese dumpling with glutinous rice and filling wrapped in bamboo leaves. They are a popular dish during Dragonboat Festival. You'll need sticky rice, which is sometimes labeled glutinous rice or sweet rice.

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