These alkaline dumplings (碱水粽子, Jian Shui Zong Zi) are additional tender and gooey, stuffed with crimson bean paste and has a heavenly earthy perfume. I included detailed step-by-step images and a video that can assist you make the proper zongzi to rejoice the Dragon Boat Pageant! {Gluten-Free, Vegan}
Are you making zongzi for this yr’s Dragon Boat Festival? If you happen to’re in search of a brand new recipe to check out, you may wish to make these beautiful alkaline dumplings. In comparison with your common candy zongzi, alkaline zongzi have a extra tender and gooey texture with a beautiful yellow colour that’s so fairly. I do know it’s various work to make zongzi, however the freshly made zongzi are so aromatic and nothing beats the grins in your family and friends members’ faces while you share the fruits of your labor of affection.
What’s Alkaline dumpling
Alkaline dumplings, or Jian Shui Zong Zi in Mandarin, are additionally known as alkaline zongzi, lye water zongzi, and Gan Sui Jong (Cantonese). It’s a traditional dish from the southern a part of China, such because the Shanghai and Guangdong areas. It’s a festive dish to serve throughout Dragon Boat Pageant (端午节), but it surely’s additionally very often seen at dim sum eating places or served as a dessert.
Rising up in Beijing, we normally solely make the regular sweet zongzi. I wasn’t very aware of Alkaline dumpling till transferring to the US the place I obtained uncovered extra to Cantonese tradition. To not point out, I used to be instantly hooked on these scrumptious dumplings and now I can’t get sufficient of them.
What’s particular about alkaline dumplings
Alkaline dumplings are made with sticky rice that’s pre-soaked in alkaline water. The alkalinity does a couple of issues to the zongzi:
- It makes the sticky rice additional tender and gooey, creating a greater mouthfeel.
- The alkaline water will dye the zongzi to a fantastic yellow colour, making a extra interesting look.
- Alkali is a pure preservative so the zongzi could be saved a bit longer.
When utilizing an alkaline resolution, that you must watch out concerning the amount. If utilizing an excessive amount of, the zongzi will find yourself with a sulfuric style and even style bitter.
Substances for making alkaline dumplings
Alkaline resolution (lye water)
Meals grade alkaline resolution is the important thing ingredient in alkaline dumplings. It may be acquired in numerous varieties. In China, you’ll be able to simply discover food-grade alkaline powder. Some very conventional recipes name for the pure ingredient Chao Mu Hui (草木灰), which is the ash from burned plant matter. However probably the most generally seen ingredient is alkaline resolution, which is an answer of potassium carbonate and sodium bicarbonate. If you happen to’re aware of Cantonese style mooncakes, the kansui utilized in that recipe is the alkaline resolution you’re in search of.
It’s doable to make an alkaline solution at home. However on this recipe I used store-bought lye water. Nowadays yow will discover lye water on Amazon. Additionally, if yow will discover zongzi (bamboo) leaves in an Asian market, likelihood is, they most likely carry lye water as properly.
I’ve additionally seen various Chinese language recipes that use baking soda to make alkaline dumplings. However since I haven’t examined the end result, I’m not together with it in its place within the recipe beneath.
Sticky rice
You will have quick grain sticky rice (糯米), which can also be known as glutinous rice or candy rice. Though it has “glutinous” within the title, the rice itself is gluten-free.
You’ll be able to simply discover sticky rice at Asian markets and even on Amazon. Be sure to pick out the quick grain sort for probably the most genuine texture.
Bamboo leaves
You will have bamboo leaves to wrap the alkaline dumplings. The bamboo leaves will impart on the rice a perfume that’s grassy and earthy, giving them a heavenly aroma. Contemporary bamboo leaves are superb. If you happen to stay close to an enormous Asian or Chinese language market, you may be capable of discover them within the freezer part. If contemporary ones are usually not accessible, the dried ones will completely work. Many Chinese language markets carry them and a few Asian markets will carry them through the month main as much as the Dragon Boat Pageant (Could-June). Nowadays you’ll be able to even discover them on Amazon.
Crimson bean paste (Non-obligatory)
Conventional alkaline dumplings are sometimes served plain, and you may dip them within the syrup or sugar. However crimson bean paste filling is sort of well-liked and it makes the zongzi fairly tasty. That’s why I included it within the recipe as an possibility. You can also make crimson bean paste at residence utilizing this recipe. You may also simply discover it at many Asian markets and even on Amazon.
Apart from these substances, additionally, you will want some kitchen twine to tie the zongzi.
Put together forward
Making zongzi requires a little bit of time and endurance.
The evening earlier than
You will have to be organized and do a couple of issues the evening earlier than wrapping the zongzi.
- Soak the bamboo leaves in water to rehydrate them, so they are going to be pliable
- Soak the sticky rice in water with alkaline resolution and a few oil
To soak the bamboo leaves, you will want to discover a very large bucket or basin to totally submerge them. If utilizing a bucket, rinse the leaves with water and gently bend them to allow them to be positioned in opposition to the facet of the bucket. If you happen to don’t have both, you need to use your kitchen sink.
Tips on how to wrap alkaline dumpling (zongzi)
It took me fairly some time to apply and make handsome zongzi. The method is usually a bit difficult if you happen to’ve by no means made them earlier than. That’s why I included a number of photos beneath, and made a video for it. Simply so you’ll be able to see the way it’s achieved. Additionally, simply do not forget that there are lots of methods to wrap zongzi and you may select any of the strategies.
The wrapping methodology right here makes use of just one piece of bamboo leaf to make small zongzi. I like to make use of this methodology to make alkaline dumplings as a result of it’s the proper dessert measurement. If you happen to favor larger zongzi, you need to use the tactic from this post.
Tips on how to cook dinner alkaline dumplings
You’ll be able to cook dinner alkaline dumplings on the stovetop or in an On the spot Pot (or strain cooker). I personally favor the On the spot Pot methodology as a result of it’s a lot sooner and you may set it up and neglect about it. If cooking on the range high, you will want about 3 hours and you must verify on the zongzi throughout that point. In an On the spot Pot, the zongzi take about 1 hour of cooking time. Though you will want to depart about 40 minutes to 1 hour on high of it, so as to add and launch the strain.
Tips on how to serve alkaline dumplings
Plain alkaline dumplings are normally served with white sugar or syrup. I like to make use of maple syrup, however you need to use different forms of syrup as properly. If you happen to occur to search out osthamus syrup at a Chinese language market, undoubtedly give it a strive as a result of it has such a beautiful perfume.
If you happen to use candy bean paste because the dumpling filling, you may not want different sweeteners. However I do prefer to pour a ton of syrup on my candy bean paste zongzi 🙂
Tips on how to retailer and reheat alkaline dumplings
Alkaline dumplings could be refrigerated or frozen as soon as cooked. The refrigerated ones will keep good for about 1 week and the frozen ones as much as 3 months. To correctly reheat them, steaming or boiling works finest. For refrigerated ones, the microwave works fairly properly.
Afterthoughts
Making any sort of zongzi is unquestionably a particular occasion that requires time and endurance. Again after I was dwelling in China, it was normally a household occasion and the method was a lot simpler when working as a staff. Within the US, it takes me manner longer to arrange and wrap zongzi. However I like to share them with my buddies and it at all times makes me so glad after I get tons of constructive suggestions. I hope you take pleasure in these alkaline dumplings and glad dragon boat competition!
Extra Dragon Boat Pageant Recipes
Alkaline Dumplings (碱水粽子, Jian Shui Zong Zi)
These alkaline dumplings (碱水粽子, Jian Shui Zong Zi) are additional tender and gooey, stuffed with crimson bean paste and has a heavenly earthy perfume. I included detailed step-by-step images and a video that can assist you make the proper zongzi to rejoice the Dragon Boat Pageant! {Gluten-Free, Vegan}
Substances
The Night time Earlier than – Soak the Rice and Bamboo Leaves
The Subsequent Day – Make and Prepare dinner Zongzi
Serving
- Maple syrup (or white sugar)
Directions
The Night time Earlier than – Soak the Rice and Bamboo Leaves
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Add the sticky rice to an enormous bowl and water to cowl 1” (2 cm) above the rice. Add the lye water and vegetable oil. Stir to combine properly. The water will flip pale yellow as a result of lye water. Cowl the bowl and let soak within the fridge in a single day, or for no less than 8 hours.
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In a big tray or bucket, add the dried bamboo leaves and water to cowl. Weigh the leaves down with an enormous bowl stuffed with water or one thing heavy so all of the leaves are submerged. If the guidelines of the leaves don’t submerge, splash them with water and go away as-is.
The Subsequent Day – Making and Cooking the Zongzi
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Drain the water from the sticky rice. Rinse the rice a couple of instances with operating faucet water. Use your palms to rub the rice a couple of instances to take away any residual lye water. Drain once more and put aside.
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Drain the leaves and wipe every of them down on either side with a paper towel.
To wrap the Zongzi (see the step-by-step photos above, or watch the video)
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Take one bamboo leaf, ensuring it doesn’t have any holes or tears. Use a pair of kitchen scissors to chop off 1” (2.5 cm) from the powerful finish (the bottom of the leaf). Face the graceful sides in direction of your self. That is the facet that can include the filling. A 3rd of the best way alongside the leaf, wrap the powerful finish over the longer facet and fold it right into a cone form, with the leaf protruding from one finish.
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Maintain the cone utilizing one hand and start so as to add the filling along with your different hand. Add about 1 tablespoon of the sticky rice to the underside and press it frivolously along with your finger. Add about 1 tablespoon of crimson bean paste. Preserve including the sticky rice whereas gently urgent and smoothing the rice, till it nearly fills as much as the low facet of the bamboo leaf, leaving a 1/4” (1/2 cm) lip.
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Take each of the quick open sides of the zongzi between your thumb and index finger and fold the perimeters inwards, protecting the rice. Fold the lengthy leaves over the open space, tightening between your thumb and index finger to create a pointed triangular form. Then flip the zongzi over and wrap the leaves round tightly to seal it. Tie the zongzi with a chunk of twine, ensuring it’s cinching any space the place the leaf may come unfastened, and tie it off in a manner that can maintain the leaves collectively, however not too tight that it squeezes the rice out (The rice will broaden throughout cooking, and also you wish to go away area for it). For additional safety, you need to use one other piece of twine to wrap the zongzi once more, this time crosswise.
Prepare dinner the zongzi
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Prepare dinner on the stovetop: In a big pot, prepare the zongzi neatly to replenish the underside of the pot with minimal gaps in between. Preserve the zongzi as comfortable as doable so they don’t transfer round lots throughout cooking. Fill the pot with water, cowl about 1” (2.5 cm) above the highest of the zongzi. Add 1 teaspoon of lye water to the pot, stir to combine properly. Deliver the water to a boil, after which flip the warmth to medium-low or low, and canopy. Simmer the zongzi for 3 hours. Examine the water ranges periodically, replenishing the pot with boiling water when the waterline falls beneath the highest of the zongzi.
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Prepare dinner in an On the spot Pot or strain cooker: Organize the zongzi in an On the spot Pot or strain cooker and water to cowl. Preserve all of the zongzi in a single layer with minimal gaps in between if doable. Shut the lid and ensure the valve is sealed. For the On the spot Pot, select “Handbook” at “Excessive Stress” and set a timer for 50 minutes. For a strain cooker, warmth over medium warmth till strain is added, then flip to low warmth and cook dinner for 50 minutes. As soon as achieved, let the On the spot Pot launch the strain naturally
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Drain the zongzi from the water. Serve sizzling, heat, or at room temperature with sugar, maple syrup, or every other sort of sweetener/syrup you like.
Retailer or reheat
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As soon as the zongzi have utterly cooled off, retailer them in sealed containers or ziplock luggage. Retailer them within the fridge for as much as every week, or within the freezer for 3 months. To reheat the refrigerated ones, you’ll be able to microwave, steam, or boil them. To reheat the frozen ones, boiling or steaming works a lot better. For the refrigerated ones, steam or boil for 10 minutes. For the frozen ones, steam or boil for 25 minutes.
Notes
- This recipe makes 16 small zongzi. If you happen to use two items of bamboo leaf (like the larger zongzi from this recipe), you’ll make about 10 zongzi. I at all times favor to soak a bit extra bamboo leaves than wanted, simply so I can select one of the best ones as I wrap.
- Conventional alkaline zongzi normally don’t include any filling. However crimson bean paste is a superb alternative so as to add texture and taste, if it’s one thing you like.
Video
Diet
Serving: 1serving, Energy: 140kcal, Carbohydrates: 31.5g, Protein: 2.8g, Fats: 0.2g, Sodium: 2mg, Potassium: 74mg, Fiber: 1.4g, Sugar: 6.1g, Calcium: 6mg, Iron: 1mg
