Chinese Beef Zongzi Recipe (Dragon Boat Festival Special)

Video Description

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🔎 PURCHASE BAMBOO LEAVES - https://curatedkitchenware.com/products/bamboo-leaves-for-zongzi 🥘 BUY A CERAMIC GRATER - https://curatedkitchenware.com/products/ceramic-grater-for-garlic-giner-wassabi-and-more ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/chinese-beef-zongzi-recipe Dragon Boat Festival is right around the corner (June 10th, 2024). One of its highlights is enjoying Zongzi, also known as sticky rice dumplings wrapped in bamboo leaves, a traditional delicacy originating during China's Warring States Period over 22 centuries ago. There is something unique about bamboo leaves. It is so fragrant and iconic. This zongzi also has a sense of fried shallots and scallions. Just looking at the gooey rice and abundant fillings, my mouth is drooling. I will be honest, making zongzi is complicated and time-consuming, but it is truly delicious! I will guide you step by step and go into every detail to ensure your success. Happy Dragon Boat Festival. Ingredients (makes 12 Zongzi) 800g / 1.76 lbs / 4 cups of glutinous rice (Amazon Link - https://geni.us/glutinous-rice) 3 tbsp of vegetable oil 3 scallions, diced 2 shallots, diced 4 tsps of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce) 24 pieces of bamboo leaves (Product Link - https://curatedkitchenware.com/products/bamboo-leaves-for-zongzi) 12 salted egg yolks 45g / 1.6 oz dried shiitake mushrooms (Amazon Link - https://geni.us/dried-shiitake) To Marinate the beef 400g / 14 oz of beef 4 cloves of garlic, grated 1/2 inch of ginger 1 big piece of fermented bean curd (Amazon Link - https://geni.us/fermented-soybean-curd) 1 tbsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce) 1 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce) 1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 1 tsp of salt 1/2 tsp of five-spice powder (Product Link - https://curatedkitchenware.com/products/five-spice-powder-30g) 1/2 tsp of black pepper 1/2 tsp of Sichuan Peppercorn powder (Product Link - https://curatedkitchenware.com/products/premium-sichuan-peppercorns) 1 Tbsp of chili flake 1/2 Tbsp of brown sugar Ingredient Tips: You can use beef chuck, brisket, shank, or other stew meat for this recipe. If you can't handle spicy food, you can skip the chili flake. Fermented bean curd (腐乳) adds a unique flavor to char siu. When you shop in an Asian market, you may find a few different variations (Beijing style, Sichuan style, and Cantonese style). Please pick the Sichuan style, which should be cured in chili oil. If unavailable, substitute with 1 Tbsp of Japanese miso paste. While the flavor differs, miso is also a fermented soy product and will enhance the taste of your roasted pork. You can also check this video to learn how to make homemade fermented bean curd - https://youtu.be/fzfR8a0Z_Qg You're most likely to come across two types of bamboo leaves in the Asian markets - dried and fresh. Fresh leaves usually are vacume sealed and they are ready to use after a quick rinse, while dried ones require rehydration first. This recipe needs 24 bamboo leaves, but I recommend preparing a little more just in case of some break. If you don't know where to buy bamboo leaves, you can purchase it here - https://curatedkitchenware.com/products/bamboo-leaves-for-zongzi If you don't have salted egg yolks, use 12 boiled but peeled quail eggs. The flavor will be different, but quail eggs are also a popular item that Chinese people put into zongzi, so they will taste delicious.