Taiwanese Hakka Style Dough Dumplings (Zongzi)

Name: Taiwanese Hakka Style Dough Dumplings (Zongzi)
Ingredients: 30g shiitake mushroom (pre-soaked for 2 hours); 250g minced pork; 80g preserved radish (chopped); 200g shallots (sliced thinly or chopped); 20g dried shrimps (soak with 100ml water and keep for later); 1 tbsp sugar; 1 tsp salt; ¼ tsp pepper; ½ tsp five spice powder; 1 tbsp light soy sauce; 1 tsp corn starch (to be made into slurry with soaking water); 520g glutinous rice flour; 210g rice flour; 2 tbsp oil; 300ml water; 300ml room temperature water; 20-30 pcs of bamboo leaves (soaked overnight and cleaned beforehand); Some kitchen twine or saltwater grass (sometimes comes together with bamboo leaves package); Oil for brushing

asianinspirations.com.au

Our Taiwanese Hakka Style Dough Dumplings (Zongzi), is unlike the traditional Rice Dumplings. Made with glutinous rice flour instead of glutinous rice…

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Ingredients

30g shiitake mushroom (pre-soaked for 2 hours)
250g minced pork
80g preserved radish (chopped)
200g shallots (sliced thinly or chopped)
20g dried shrimps (soak with 100ml water and keep for later)
1 tbsp sugar
1 tsp salt
¼ tsp pepper
½ tsp five spice powder
1 tbsp light soy sauce
1 tsp corn starch (to be made into slurry with soaking water)
520g glutinous rice flour
210g rice flour
2 tbsp oil
300ml water
300ml room temperature water
20-30 pcs of bamboo leaves (soaked overnight and cleaned beforehand)
Some kitchen twine or saltwater grass (sometimes comes together with bamboo leaves package)
Oil for brushing