Chinese Beef Zongzi Recipe (Dragon Boat Festival Special)
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- Опубликовано: 4 июн 2024
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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 - geni.us/glutinous-rice)
3 tbsp of vegetable oil
3 scallions, diced
2 shallots, diced
4 tsps of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
24 pieces of bamboo leaves (Product Link - curatedkitchenware.com/produc...)
12 salted egg yolks
45g / 1.6 oz dried shiitake mushrooms (Amazon Link - 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 - geni.us/fermented-soybean-curd)
1 tbsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)
1 tsp of salt
1/2 tsp of five-spice powder (Product Link - curatedkitchenware.com/produc...)
1/2 tsp of black pepper
1/2 tsp of Sichuan Peppercorn powder (Product Link - curatedkitchenware.com/produc...)
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 - • Two Fermented Tofu Rec...
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 - curatedkitchenware.com/produc...
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. 
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Memories of when I was young all the moms and grandma's get together and make hundreds and Dad's and Grandpa's Cooking them in a BIG Steal Can's 5-6 at a time all Day .. Don't see many doing that anymore .. Thanks for the Video's ..
Thank you. Your technique for folding the zongzi seems easier than others. My mother added chestnuts and sausage to the zongzi as well
Missed this. Remembering my Fujian dad. Called Ma-chang by Hokkien migrant in the Philippines using pork or chicken, classically there is a version with dried shrimps too. I am excited to try making Mandy's recipe of Zhongzi. Jia you Mandy.
I’m so glad I came by this video, I enjoy seeing other countries tradional customs, and this one made me think so much of ours in Puerto Rico , yes we make delicious Pasteles, which is time consuming too but ohhh hoe delightful. I know other Hispanics do similar according to their customs. We wrap in banana leaves and the flavor and aroma is mouthwatering. We do it with pork and grounded root vegetables , and sometimes with rice too … again thanks for sharing. I can see the connection too with your country via the great migration from the far east to the americas It’s all in the history. ❤
Thank you, Mandy for reminding us it's Zongzi Time of the Year. I love these and they freeze well. Therefore, it's worth all the time and efforts in making these for close friends and family --- so just, double or triple this delicious Recipe! 💜
The Zongzis look delicious! Thank you for this recipe!!
Mandy, my favorite videos are your in-depth videos ❤ The ones you warn us about being complicated, but worth it. I have never been disappointed in any recipe I’ve tried from Souped Up Recipes. And I have tried MANY 🤩 Easily to complicated. Quick to time consuming. Never have I been disappointed ❤❤❤
I made your other zongzi recipe a few times after shopping at my local Asian market to gather the necessary ingredients. They were so delicious, but I think I’ll like these even more. I’m a vegetarian, so I’ll add the seasonings to just the shiitake mushrooms. The salted egg yolk is also so flavorful that I doubt very much anyone will miss the meat in my zongzi. Thank you for another fun recipe to try.
Very good Mandy well explained thank you😋👍✌️
I used miso paste. Time consuming but very good. I've had before in China. Made with Chinese friends.
Easy for you Mandy! It looks pretty complicated but still interesting!!
Love your videos, I used to help grandma make these when I was a kid. You should tell people of other variations too. There's so many regional differences in what they pack into it. She always added peanuts, mung beans, fatty pork and lap cheung in hers. She was an amazing chef and the family always came together to eat her cooking. She passed when I was very young so sadly I wasn't able to learn from her. But videos like this help me experience those memories. Thanks :D
Hi Mandy!!
Although I think it’s complicated, you have given such detailed information/instructions I think people could have a go….thank you for sharing with us, I always enjoy watching and listening so many thanks!!
Have a great rest of the week and upcoming weekend Mandy
🩷 Tina 🩷
You're awesome Mandy! I always love your content. Thank you for always sharing.
I make something a little similar, Mexican tamales your version has more ingredients but looks delicious, I just got your wok from Amazon and can't wait to try it , pork and broccoli lo mein, the price of beef is crazy expensive, ill sub pork , new york
Oh I totally forgot about the Dragon Boat Festival. I still have time to get my ingredients together to make these this weekend!❤
That looks absoloutly delicious
Hi Mindy!!! These look super delicious. I always see my Chinese YTube friends making these. I never try tried them. Always wanted to. Looks a bit complicated...Nice Video!!!...🦋
Looks incredible . Thank you❤
happy dumpling festival!!
Hi Mandy love your videos, I still remember, when I started watching your videos, and you used to say is dark, you have come a long way❤
Looking yummy food my friend
I love this
Yummy food ❤🎉, thank you Mandy for making this x.😊
Mandy excellent cooking instruction today….you’re simply the best..take care with your arthritis…. I love you 💕
Gracias! ❤❤❤❤
certainly appreciate your honesty.
The time and effort put into it shows the love you have in what you do. Keep cooking delicious meals. 👩🏻🍳👏🏻💯
MY QUEEN!
I've never had beef zongzi before...
👍👍👍👍👍👍 Hi Mandy !! Great presentation. I love to hear you laugh : ) . So talented.------Michigan
Thanks for the video
I'm so hungry! 😊 That looks delicious, thank you for such a detailed presentation
Yess Mandy
Thank you for sharing. I like seeing real Chinese food. :-) I have lots of friends in China and this really was fun to watch.
Wow, what an awesome looking recipe and extraordinary instructions. Not sure when I'll get a chance to make these, but this tutorial will be the first place I go.
Greetings from Redondo Beach 🇺🇸🇺🇸You make it look easy to make this delicious delicacy. Nice culinary video🌷🌷
Hi, Thanks for showing how to make this delicacy!!! I have been wanting all my life how to make this, and I just got to my 57th birthday!!!You seee how long???OMG!!!
Very nice ❤❤🎉🎉🌟🌟
❤❤❤
Hi Mandy 🎉❤
Hi Mandy, are you able to make a video recipe of Jai? It's my favorite dish at Chinese New Year festivals.
I haven't watched you in a while because I found out I'm allergic to soy. I was so disappointed because I love Chinese food and really liked watching your videos.i learned so much.now I've found a substitute for soy sauce. Not great b I'll get used to it I guess.at least I can make Chinese food now. You look amazing and very healthy since I watched you last. You must be very happy.thank you for sharing.
What I have tasted, in The Philippines, was a sweet one, so I might add some sugar withmy Zongzi!tfs
Oh! I so want to have a Zongzi(粽子） buffet. I want to go to a restaurant that offers all you can eat Zongzi（粽子）. I feel so hungry. It would be really awesome if there can be a fast food restaurant that serves Zongzi(粽子）instead of McDonalds or KFC.
Hi Mandy. This looks amazing. Is there any type sauce you would serve with the Zongzi?
i love you!
My mom made these last month. A friend of mine had these once, but he wasn't a fan of those dry yokes and neither do I. It's optional if you want it. It all depends on preferences.
Hello Mandy! I really like your new outfit. ❤ I love your recipes. Delicious. I really want to buy your cookingbook. I wish you will publishing your own cookingbook. I am waiting for this. ❤
Mala Zhongzi is not common here for Hokkiens in the Philippines. It will be interesting for me since I love chilies on my food.
Can you make some Ngo Hiang please?
I clicked on this fast cuz it looked so similar to a Puerto Rican dish called pasteles. Similar idea, but made with a masa made of green bananas or plantains then stuffed with meat (usually pork) and boiled in a banana leaf
Yum yum. I have to make an effort and get some bamboo leaves.
Does it matter whether the glutinous rice is shortgrain or longgrain?
Both long and short grain will work. You can purchase the bamboo leaves here - curatedkitchenware.com/products/bamboo-leaves-for-zongzi
Happy belated Dano (Dragon Boat Fest Day). Have you ever tried the chimaki/zongzi or tteok kind with the rice treated with alkali? I heard good things about such a way
Your recipes always look so good! Please include some comments on storing the prepared food. For example, can I freeze the steamed zongzi and reheat in a microwave? Thank you very much.
Yes you can! You can freeze zongzi for up to 6 months. Whenever you want to eat them, no need to defrsot. Just resteam for 20 minutes of microwave for 2-4 minutes.
I have had these, although maybe the recipe was a little different. My wife was not successful when she tried to show me how to fold up the leaves. I could help with the rest, but she did that herself.
Mandy, your poor arthritic hands must have been so sore after all this hands-on work. But I know all your hard work was totally worth it.
😂She has 1.77 million followers, 😮though. Bless you.😊❤
I personally prefer the pork, dried mushroom and walnut version.
Hm...Chinese Tamales
Mindy can you please make Dim SUm Deep Fried Squid Tentacles.
What do you boil the zongzi for two hours? Most of the items in the rice ball are cooked...
the beef is raw
First comment, I never miss your content!
these seem like rice tamales
or rice humitas (Chilean version of tamales) 👀 my same thoughts when I saw these
A day to commemorate Qu Yuan's death. 屈原。 check the history.
My dear, it is customary to make zongzi with pork that is rather fatty. The lard will flavour the taste.. Pls do not change traditional food.
Love it! Thank you for inspiring me to continue with my cooking channel! Keep up the great work! @allinonewithrafy
You have good quality videos man! I subbed
Keep it up and you will! I subscribed! Hope everyone eyes does too! We need to get you up there! Your videos look really good