Happy Duan Wu Jie aka Dumpling Festival

How do you like your zongzi aka dumpling to be?

I love mine with lots of chinese mushroom, salted egg and very very fat pork belly and a bit of the mung beans (shelless green beans). There is also plain zongzi or the hockkien called it kijang, made only with glutinous rice + alkaline water and to be eaten with kaya, honey or sugar (*drooling*).

Last year, I wrote a super duper long entry on the folklore as how the festival came by.

Making zongzi is a difficult proposition. Even experienced Chinese cooks find it a challenge to manipulate the bamboo leaves into a funnel shape and place the rice inside. But if you want to try, here are a recipe to help you celebrate this truly unique event.


Long glutinous rice
Pork Belly
Dried mushrooms
Salted egg yolks
Soy sauce
Chinese five-spice
Borad Bamboo Leaves


Wash sticky (glutinous) rice and soak for three hours. Chop pork into 4cm long and 2cm wide strips. Soak mushrooms until tender, remove stems and cut into strips. Mix soy sauce, Chinese five-spice, salt, and sugar. Let pieces of pork and mushrooms soak in above mixture for two hours. Cut salted egg yolks in halves or leave them whole whichever you prefered.

Thoroughly clean, soaked and softened bamboo leaves and string. Shape two long bamboo leaves into a funnel shape using one third of the length of the leaves. Fill the funnel half with rice and half with pieces of pork, mushroom, and egg yolk. Cover the “funnel” with additional rice, and then wrap the mixture tightly with the remaining portion of the leaves. Tie string around zong zi and cook in a covered steamer over medium heat for two hours.

Please note that making zongzi takes a great deal of patience and free time.

18 Hijackers »

  1. Giddy Tiger said,

    June 19, 2007 @ 2:58 pm

    A great deal of patience, I have some.
    A lot of free time, I have none.
    But I have a nice empty stomach… when can I get some of your homemade zongzi?

  2. Zazu said,

    June 19, 2007 @ 3:33 pm

    The Zongzi looks delicious.. u made it yourself? Or curi curi buy ah?

  3. JC said,

    June 19, 2007 @ 3:44 pm

    Happy zongzi festival to you…

  4. Bernard said,

    June 19, 2007 @ 4:06 pm

    Yau salted egg mou?

  5. sasha said,

    June 19, 2007 @ 4:40 pm

    ARGHHH!! just gimme me the dumpling! hahahha

  6. Lil said,

    June 19, 2007 @ 5:26 pm


    is there anyone who want to DHL some over for me???

  7. huisia said,

    June 19, 2007 @ 5:45 pm

    Happy Dumpling Festival !
    i like to eat peanut dumpling 🙂

    come and visit my new home : –

  8. lilian said,

    June 19, 2007 @ 6:17 pm

    Wah…I feel hungry again. I finished the stock my sis gave liao.

  9. day-dreamer said,

    June 19, 2007 @ 6:42 pm

    Wow! Looks very nice!!

    I’m not that interested in the process of making, but can’t wait for the end product. Hahaha, any left for me? 😀

  10. sila said,

    June 19, 2007 @ 10:02 pm

    looks very interesting. i wonder if i can curi the idea and make some different varieties? but where to get bamboo leaves? hmm…

    The Queen says:  You can make the curry chicken  or sambal heebee (dry prawns) version.  My mom used to make that. 

  11. Blur Mommy said,

    June 20, 2007 @ 1:10 am

    wah.. looks so… good!! Can send one over ah??

  12. athena said,

    June 20, 2007 @ 8:17 am

    wah!! u made urself kah?? so cleber!!!!!

  13. yenjai.net said,

    June 20, 2007 @ 8:31 am

    Ehh… I like it with ‘fung lut’ leh…

  14. laundryamah said,

    June 20, 2007 @ 6:01 pm

    warao u actually know how to make the zhong ah? terrer la u! me just go to my cousin can ledi…kakakakaka…

  15. sila said,

    June 20, 2007 @ 9:30 pm

    ooh curry chicken or sambal prawn sounds good in this. mmmm… the bamboo leaves is still going to be problematic. maybe i can substitute with banana leaves (which i can get).

  16. Adrian said,

    June 21, 2007 @ 4:35 pm

    Is it, by any chance, possible that you can give me a few of those dumplings? I have a craving for it and my mom is not making it this year.

  17. MonkeyWong said,

    June 22, 2007 @ 10:29 am

    Very nice, can give one to me? 😛

  18. Hijack Queen » Alkaline Dumpling said,

    June 2, 2008 @ 2:57 pm

    […] dumpling is also known as kan sui jong (cantonese) or kijang (hockkien). They are not savory like bak chang. Usually alkaline dumpling is dipped into caramelized palm sugar or kaya. They are easier to make […]

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