Press the contents down firmly, fold the leaves tightly into a triangular or rectangular shape and secure with string to keep the dumpling intact during cooking. Boil the wrapped zongzi in water for 2 ...

First, she would immaculately wash the bamboo leaves ... from around 770 to 476 B.C.E., farmers would wrap sticky rice in wild rice leaves, fill the rice-lined leaves with braised meats or ...

For thousands of years, zongzi has been one of the favorite traditional foods for people in Yizhou district of Hechi. Zongzi is made of sticky rice and various kinds of fillings, including pork ...

It’s called Zong, or Glutinous Rice Wrapped in Bamboo Leaves. There is no written recipe (yet), but the steps are outlined in these photos (after the jump)… Hey! Did you enjoy this piece? We can’t do ...

Bamboo leaves. These grassy ... Dim sum restaurants use them to wrap loh mai gai, savory dumplings made of sticky rice, chicken and Chinese sausage. And lotus leaves are used to enclose banh ...

Sticky rice ... One of these is a bamboo steamer, like the one by Helen's Asian Kitchen on Amazon. The other is a package of banana leaves. You only need one leaf for the rice, but the rest ...