Rice dumplings (zongzi) dreams

I was thinking about food, and thought that I should perhaps attempt to make zongzi, those Chinese rice dumplings that aren't the same thing as the lo mai kai from dim sum. This seems like the most straightforward recipe found online, and could do, one day when my mother has her back turned and when I'll have assembled the ingredients (bamboo leaves?). Or perhaps, I should ask my own grandmother, who cooks Chinese exclusively, but never very fancy things, except those chicken legs stuffed with glutinous rice and shark's fin (an emulation of something she and grandpa ate in one of those trips back to HK, I may've heard them say). But as far as I know, recipe-keeping is not something we do in the family, and the cooking skill is not really passed on from one generation to the other (bare the BBQ) - as both grandmothers didn't really cook until they emigrated.

But I seriously lack motor skills, and it showed when I tried making xiao long bao with friends, and never quite managing to make the appropriate folds. So, I can almost predict that while making rice dumplings now sounds easier to make (seems like you need to hold the leaves to form a cone, and fill it incrementally with rice on the periphery and filling in the middle), I could manage to mess it up - oil leak, rice leak. Although it would also seem like a very fun lazy afternoon activity to sharpen my dexterity... Man, I'm hungry now. :/



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This page contains a single entry by Cedric published on May 4, 2006 3:37 AM.

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