Zongzi, the iconic pyramid-shaped rice dumpling, is a beloved symbol of the Dragon Boat Festival, a vibrant celebration rich in tradition and delicious food. While the classic sweet fillings reign supreme, adventurous palates are increasingly embracing savory variations. This recipe unveils the secrets to crafting authentic, mouthwatering beef zongzi, a delightful twist on this timeless treat. Imagine the rich, savory aroma of slow-cooked beef mingling with the subtle sweetness of glutinous rice, all wrapped in fragrant bamboo leaves. This recipe offers a unique and delicious way to honor this ancient festival.
This isn't your grandma's zongzi, though it honors her tradition! We'll guide you through each step, from preparing the savory beef filling to expertly wrapping and steaming your perfectly formed dumplings. Ready to embark on this culinary adventure and create your own delicious batch of Beef Zongzi? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Big mixing bowl
- Ceramic grater
- Large pot
- Plate
- Kitchen twine
Ingredients
- Glutinous rice (sticky rice)
- Dried shiitake mushrooms
- Beef chuck (or brisket/stew meat)
- Garlic: 4 cloves
- Ginger: 1/2 inch
- Fermented bean curd: 1 piece
- Soy sauce: 1 tbsp
- Dark soy sauce: 1 tsp
- Oyster sauce: 1 tbsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Five-spice powder: 1/2 tsp
- Citron peppercorn powder: 1 tsp
- Chili flakes: 1 tbsp
- Brown sugar: 1/2 tbsp
- Bamboo leaves: 24 (or more)
- Cooking oil: a few tbsp
- Shallots: diced
- Scallions
- Salted egg yolks: 12
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Beef
- Soak glutinous rice for 6 hours (or 1 hour in hot water). Soak mushrooms for 1 hour.
- Cut beef into bite-sized pieces. Grate garlic and ginger. Add to beef along with fermented bean curd, soy sauces, oyster sauce, salt, pepper, five-spice powder, citron peppercorn powder, chili flakes, and brown sugar. Marinate for 1 hour.
Step 2. Prepare Rice and Bamboo Leaves
- Prepare bamboo leaves (rinse fresh leaves, rehydrate dried ones).
- Drain soaked rice. Sauté with cooking oil, shallots, and scallions until golden brown.
- Add drained rice and dark soy sauce to the pan and stir until slightly sticky.
Step 3. Assemble and Wrap Zongzi
- Drain and squeeze soaked mushrooms. Add to marinated beef.
- Use two bamboo leaves, smooth side up. Create a triangular pocket. Fill with rice, mushrooms, salted egg yolk, beef, and more rice. Wrap tightly and tie with twine.
Step 4. Boil and Simmer Zongzi
- Bring a large pot of water to a boil. Add zongzi, press down with a plate, and simmer on low heat for 2.5 hours.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Glutinous rice doesn't contain gluten, but it needs to be fully soaked to cook properly.
- If you don't have fermented bean curd, use Japanese miso paste instead.
- The recipe makes 12 large zongzi; adjust ingredients accordingly.
- If you don't have salted egg yolks, use boiled quail eggs.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I use other types of meat besides beef in this recipe?
Absolutely! Pork, chicken, or even mushrooms are popular alternatives. Adjust seasoning to complement your chosen meat.
2. How long can I store leftover zongzi?
Leftover zongzi can be stored in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave before serving.
Creating these savory beef zongzi is a rewarding experience, connecting you to the rich traditions of the Dragon Boat Festival. Enjoy the fruits of your labor—the delicious aroma and satisfying taste are sure to impress. Happy Dragon Boat Festival!