Zongzi is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Zongzi as the formal name in global use.

Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar, and commonly known as the “Dragon Boat Festival” in English. The festival falls each year on a day in late-May to mid-June in the International calendar.

Hard to find Ingredients:

Dried Bamboo Leaves: https://amzn.to/4crqTWc
Sweet Rice: https://amzn.to/3RBCiKZ
Shiitake Mushrooms: https://amzn.to/3VScjll
Light Soy Sauce: https://amzn.to/3VBkBwe
Dark Soy Sauce: https://amzn.to/3Xz07XY
Mushroom Seasoning: https://amzn.to/4ezebq6
Chinese 5 Spice Powder: https://amzn.to/45ztQSo
Fried Red Onion: https://amzn.to/3xfcVIg
Chinese Sausage: https://amzn.to/3zjPP3w
Dried Shrimp: https://amzn.to/3RDYggt

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