How to Make Zongzi 粽子 (Bamboo Sticky Rice Dumpling) | Dragon Boat Festival

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Dragon Boat Festival (aka Duanwu Festival) is coming up on June 25, 2020. As part of the annual celebration, it's tradition to make Zongzi (Bamboo wrapped sticky rice). Here's my recipe and techniques on how to prepare, wrap, and cook the Zongzi.
Printable Recipe & Ingredients on my website here:
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The History of Dragon Boat Festival - Angel's Blog Post:
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Kitchen Supplies for this Recipe:
100% cotton kitchen/butcher's twine
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Outfit of the Day:
Maison Jules Sleeveless Floral-Print Midi Dress
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Vegetables to go with this dish:
Restaurant Style Baby Bok Choy Recipe
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Taiwanese Lettuce A-Choy Stir Fry | (A菜) A cài
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4 июн 2015

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Комментарии : 198

@kevinkimmel9901 9 лет назад

After seeing this video I went to Ranch 99 and got the ingrediants, when the cashier saw the ingrediants and me (I’m German decendant) she looked shocked. She said, “You know how to make Zongzi?” I replied, “Of course, everyone that follows Angle Wong’s Kitchen knows how.” I then told her how to look you up for great authentic Tiawanese recipes.

@angelwongskitchen 9 лет назад

Kevin Kimmel Such a neat story! Thanks for sharing and I hope you liked the Zongzi. :)

@vincentyap2589 8 лет назад

+Kevin Kimmel how many can you eat/ i can eat 10 of them in a row

@minhgamefan7752 7 лет назад

Kevin Kimmel of

@jenniferryan2868 2 года назад

I had the same experience last year!!

@vivialung6450 4 года назад

For 30 years, my mom has never tried to make zongzis because she's scared of the hassle. However, you made it look so simple that we tried it today, and they came out perfect! Thank you so much for your wonderful instructions and demonstration!

@mxrciful7200 2 года назад

Yeah lol most of the time is actually spent waiting for the leaves to soak and waiting for it to finish boiling

@alexandrafernandez9791 4 года назад

I am not asian but asian cuisine has always been my favorite. My father used to buy me zongzi when I was very little and I always asked him to buy me two. I just saw your video and I cannot wait to make my own using the bamboo leaves that grow in my parent's back yard. Thank you very much for your recipe!

@starlessartemis 9 лет назад

I love zongzi! My parent's friend makes them for us, but definitely a good idea to preserve this traditional recipe!

@Frostysleet 8 лет назад

Angel, a big thumbs up for this detailed recipe! My hubby has been requesting for zong zi for years but I am intimidated. Now looking at your step by step video makes me feel more at ease. I will try making these!

@alexliu7518 8 лет назад

makasih sdh bagi pengalaman

@kilyenbalazs6398 4 года назад

When someone says Hubby you know they are authentic Chinese :D

@patriciab7158 8 лет назад

I loooove Zhongzi! *-* Every time I travel to China, I always eat a ton, although I buy the sweet ones with date og red bean paste

@user-pv1yx7ji1n 6 лет назад

As a Taiwanese living in Nantou, I think your recipe is very authentic.

@xTwistlerX 9 лет назад

CHINESE SAUSAGE IS SOOOOOO GOOD OMG

@adlsp 8 лет назад

Awesome. Last week my sis and I bought 4 of these from a T&T supermarket in Vancouver. I ate them all! So I am back home thinking, then googled and found out this is the time of the year to buy zongzi. Luckily someone at work has a friend who makes them...should have them in a day or 2. Or I'll visit 99 Ranch and see if they sell them. All these years I thought the leaves were some type of palm leaves lol! Thanks for the video.

@Kayferg513 9 лет назад

Hi, Angel love your videos and your cooking. Great work! Also, Thank u so much for replying my comment on the sticky tips video. That was the first time I had ever had an answer from one of my favorite you tubers! Thank you!😀

@pluckernil 9 лет назад

Your videos are so great! Thanks for sharing these traditional recipes!

@HondasLittleRedPig 6 лет назад

I feel like if I made these, they would not turn out so beautifully! I take an hour and a half trip to the Asian Market and pick up a few Zongzi. They fill theirs with pork and hmong beans. So delicious. I will appreciate the work put into making them so much when I go to get them next time. ❤

@newcreate8605 8 лет назад

Thank You for showing the string technique and also the finger position for tighting the dumpling. Many Thanks.

@angelwongskitchen 8 лет назад

+New Create you're welcome!

@kikisuita3609 6 лет назад

New Create

@ElizabethBones 9 лет назад

Yoooo. That looks delicious. If only I could cook without burning my whole house. Thanks for the recipe!

@vegginspired 3 года назад

Nice thanks for showing the knot to hang the zhongzi. It would be nice to slow that down step by step.

@LinhNguyen-hn1yg 8 лет назад

It's so good to watch.You are professional.I like it!!.Thank you.

@starcombstudios237 8 лет назад

Great video! Easy to follow instructions and it looks delicious, can't wait to try this.

@buttertoastlove 5 лет назад

Thanks so much for this awesome detailed tutorial. my in laws are going to be thrilled to be getting these as a surprise.

@MangaDevilCat 8 лет назад

Love boiled peanuts in my zong zi!!!

@hoayyap6662 2 года назад

Angel thank you so much for such a detailed recipe!!

@tom_something 3 года назад

I pretty much lived off of zongzi when I was studying in Beijing and didn't feel like eating the campus food. But I never actually looked at how they're made. Thanks for the video!

@ValmeRibay 7 лет назад

I'm amazed by how similar it is to a dish from my hometown. Here in the center of Puerto Rico we make "pasteles de arroz". The difference is the seasoning, the achiote we use to give the rice some yellow color, the wrapping with plantain leaves and in a rectangular shape.

@celinewu4889 7 лет назад

Paola Valiente we call that in Aruba ayaca aruba is a very smak island

@Jhho1121 8 лет назад

you made it look so easy! Thank you for the recipe!

@randyren3658 5 лет назад

thanks angel wong... if you know, i like this food. especially rice meat pork..very delicious yummy

@Peter-bk4pz 8 лет назад

This is actually the same recipe that my mom made for me as well! The only difference is that she likes to have the rice with a little more soy sauce. But ZOMG! So good!

@rain74925 8 лет назад

This is awesome. I'm really liking your videos. thanks for showing us how to make them.

@faithsaito9833 4 года назад

Wow, I love this will try thank you for a wonderful recipe

@ChristopherWKwan 5 лет назад

A really great video! Looks just like how grandma did it. Thanks!

@jnt6215 Год назад

I like your kitchen, so tidy and clean. Thanks for recipe

@littlewolfandbear 7 лет назад

Thanks for a great video! I'm looking forward trying my hand at making this.

@jeff-crankyxer1931 Год назад

Hi Angel, I just recently subscribed to your channel because I want to try cooking some things that my mom prepared when I was growing up. I read on your website you lost your grandmother in 2020. I also lost my mom to cancer the same year. I never learned from her how to make zongzi so I'm glad you made this video. My mom never liked savory zongzi. She always made a sweet version using red bean paste. So I made some read bean paste the week before, and yesterday I made zongzi for the first time. It was a bit of a struggle handling and folding bamboo leaves for the first time, my skill with butcher's twine left much to be desired, and some of the zongzi opened up when I was cooking them, but in the end I'm glad I took up the challenge. I tried one and it was delicious and reminded me of home and happier times in the past. I look forward to watching the rest of your videos, and maybe I will find some of your other family recipes that will remind me "Hey I remember my mom or another relative making that!"

@Onekitchenblogfood 9 лет назад

They look perfect Angel!

@aisubaru1740 9 лет назад

Thank you for this lovely simple instruction and tips.I've been dying to learn this Zongzi.

@angelwongskitchen 9 лет назад

Aishah Junaidi You're welcome!

@dani7622 8 лет назад

Amazing!! It looks sooo delicious! They look exactly like the tamales we make in Costa Rica, except for the fillings of course!

@HanChinesemuslim 7 лет назад

So different with my mom's recipe.specially the rice,she put the rice into bamboo leaves first,then cook it about 4 hours to Make sure the pork juicy.

@jun7742 6 лет назад

It looks delicious!

@saultopaul3981 3 года назад

Yeah, these were good in Shanghai. I could get full from just one. I recommend and will try this recipe at home here in Baton Rouge.

@flouflout 7 лет назад

THANK FOR SHARING YOUR EXPERTISE!

@johnjihadi3442 5 лет назад

You're making me hungry for them. I used to make these with my late mother and sisters when I was a kid. Every year we would get all the ingredients and the big old pot and wrap up about 50 of these. After we had our fill the rest would go in the freezer. Now I have to buy them. It's too much for me to make for myself now that I'm alone. The store bought are never ever going to be as good as home made. If I ever do attempt this (ya right) I'll try the way you wrapped the leaves. I was taught to wrap as a square and it always frustrated me. Thanks for the video.

@SIASlurps 4 года назад

New subscriber in 2020~ Thank you so much for this. Making zongzi today!

@judielin8031 8 лет назад

thank you ms. angel!

@DanSetoChineseCanadianRootsTV 9 лет назад

great recipe for sticky rice dumpling. I like the string technique to hang the dumplings. Also easy to submerge all the dumplings at once.

@steffcee2709 8 лет назад

This looks amazing I NEED TO TRY THIS WHEN IVE GOT THE TIME.. assignment due Wednesday and Im watching this LOL!

@vincentyap2589 8 лет назад

+Steff Cee the small praw is important, however i don't like sweet food i like salty food like this

@heatherlovelace6808 7 лет назад

that looks so amazing!

@writofmandamus 7 лет назад

The ones I've tried making used 3 leaves and are bigger, but I want to try this method out too.

@mattc.3869 8 лет назад

Duwu Festival 2016 comes tomorrow 9th, Jun. Zongzi is the traditional food on Dragon Boating Festival just like the turkey on Thanksgiving Day. I hope all guys could learn how to wrap Zongzi and please enjoy more Chinese food.

@kellyszeto6581 4 года назад

Awesome video. Thank you for the cool tying technique!

@LifesVoyager 4 года назад

My favourite Taiwanese food.

@damianrhea8875 9 лет назад

BRAVA! Usually middle-age women do it better because of years of experience. Here you do it so well & so beautifully!

@noorgareh7557 8 лет назад

Wow it's amazing thank you

@craigjr.8216 9 лет назад

Omg I was looking for this recipe thx!!!

@ivone3julias621 3 года назад

Hi. I'm from Brazil 🇧🇷 and I've never seen a dish like this. here we cook a corn dough on the corn leaf. it can be salty or sweet. 😔 does not have the subtitles in Portuguese.

@tailahmariner277 8 лет назад

My school and i are going to have some Zhong zi I CANT WAIT

@celinewu4889 7 лет назад

My family use rise mung bean pork belly salted duck egg yolks and chines sausage we are from china and we call it just like how you guys cal it

@xiulanqi3746 6 лет назад

can you fill with red bean paste? i remember eat these when i was really little, but they were filled with sweetened red bean paste

@panerai123 6 лет назад

Aaaahhh... i miss this!!!

@EnglishPhraseBank 7 лет назад

@ Angel Wong's Kitchen: May I know how much is 35 bamboo leaves in Taiwan now?

@eddiep47 6 лет назад

Been looking for a great Zongzi recipe, Love this one Thank you very much Chef..... PEACE!!!!!!!!

@irischua3143 4 года назад

Should we clean or boil the string ?

@eddiep47 4 года назад

@@irischua3143 I use butcher string, i think it is clean but i boiled it in the same water as the leaves for a short time.

@stevencung4442 7 лет назад

Thanks angel

@jykmoy 6 лет назад

THANK YOU FOR A WONDERFUL SET OF INSTRUCTIONS IN MAKING JUNG! I LIKE TO ADD YOLKS OF SALTED DUCK EGGS WITH DRIED SHRIMPS, TOO!

@MrFancyFingers 5 лет назад

The knot is called a bowline.

@vivianchow7453 8 лет назад

Hi, Angel. I love watching all your videos. Your recipes are simple and very easy to follow. You also have a beautiful voice. Lately, I have been wanting to make rice wine. However, I cannot find one that is simple enough. Maybe you can help? Once again, great videos, excellent instructions, good food, and most of all, I like the hints and tips in your videos.

@lebinhl5537 6 лет назад

love it!

@vicledch 6 лет назад

Thanks for the reply although my question is incomplete. I mean; is it cooked or half cook before wrapping it? I appreciate your answer. Is there any good substitute for bamboo leaves? Preparation seems a little time consuming and complicated for me.

@taylordowns3185 4 года назад

My boyfriends grandma makes these all the time and they are amazing! He is from Taiwan and I can’t wait to make these and more of your recipes!

@lzu2860 8 лет назад

Hi, Angel. Are you in Taiwan? Love your kitchen and demos and recipes!

@salarhamidabedi4497 6 лет назад

Very very exciting!

@ivone3julias621 3 года назад

Oi eu sou do Brasil 🇧🇷 adorei esse prato. 💕

@joeseri1015 6 лет назад

Nice video. How long would you steam them for from frozen?

@gracesoguilon8133 6 лет назад

Thank u such amazing!

@lauracw_24 4 года назад

You are so smart!!!!

@julialee844 4 года назад

2:17 i have those exact chopsticks and they're my favorite ever

@FS-dv1zi Год назад

Thank you for your recipe, Angel. I'll try your recipe as soon as I can source the bamboo leaves. One question to be 100% sure: you use cups in your recipe. I assume you use the regular American measuring cup (= approx. 240 ml). Also for the rice? Or did you use the smaller rice cup (approx. 180 ml) for the rice?

@Art416 5 лет назад

Awesome

@ajis2277 8 лет назад

In indonesia it names is Bacang. It's very similiar looks but different taste.

@dputra 4 года назад

It's actually the same dish. Bacang is the local name for ba zhang, hokkien of zong zi. They have many varieties, with many kinds of rice color, fillings and even wrapping leafs. In Indonesia, the most popular one is the plain glutinous white rice with chicken fillings.

@workoutfanatic7873 4 года назад

The best condiment is simply brown sugar - dip and bite! Cool vid!

@sandauy3924 3 года назад

Can I use banana leaf? We dont have bamboo leaf here in the Philippines

@WilsonHsie 8 лет назад

Yummy!!

@RP-pe9wt 9 лет назад

That looks really good!!!!!! =D

@khoonsta 5 лет назад

dragon boat fest 2019!

@maggiecheungblaize8647 3 года назад

Hi Angel. Can you share the sticky rice that you’re using??

@sofiakaos5278 7 лет назад

arent those mushrooms the ones called shiitake?

@jjaaxx11997733 7 лет назад

Won't boiling the leaves (even without salt and vinegar) already disinfect the leaves?

@nelafran8211 4 года назад

yes I think adding the vinegar and salt might just be an extra precaution:)

@reneelow3058 7 лет назад

is it ok to use banana leaf

@ASURAN24 3 года назад

does the strings say prop 65?

@LinhNguyen-hn1yg Год назад

Good channel! Thanks!

@melanietruot5655 8 лет назад

i really have to make one now.

@NXXJ 7 лет назад

Hi angel, nice video. I want to make zhong zi but I dont know how much rice I need for 12 st. I see you use 3 cups rice, but how much is one cup rice?

@NXXJ 7 лет назад

Uh oke..

@alyssalower7409 8 лет назад

You are soo cool i Like to eat goods from my culture!!

@jianrongzhang7104 5 лет назад

Mushrooms need to be cut into small pieces . Yummy yummy!

@verlynaquino2947 8 лет назад

hi angel, i wonder whats the alternative use if we dont have bamboo leaves in my place?

@EnglishPhraseBank 7 лет назад

Hi, I am a Bamboo Leaf Exporter . May I know your place ?

@mirage916 4 года назад

Cool

@pho9950 9 лет назад

Aah I love these!! Thanks for sharing your recipe! c: could you steam these also?

@angelwongskitchen 9 лет назад

phoebe Yes you can steam them also, but I believe you should try and use a slightly different type of rice for steaming. The rest of the ingredients are the same.

@ching2117 8 лет назад

seeing your vidz makes me miss taiwan more 😞

@khadijaalsayegh7971 4 года назад

me: wanting to make zongzi also me: not having half of the ingredients

@IzludeTingel 4 года назад

Order online, no regrets. Once the ingredients arrive, its addicting to buy ingredients for other meals :)

@amywinlayc9047 4 года назад

Can I cook This in instant pot? M a lazy cook

@TeddysCooking 9 лет назад

I think I'll try to make zongzi for this year's Dragon Boat Festival! I like both the savory one with meat, sausage, and mushrooms, and the sweet one with red bean paste :)

@angelwongskitchen 9 лет назад

TeddysCooking yum! The sweet ones are good too!

@SuperMonaLisaBros 5 лет назад

I prefer using Lotus leaves, it leaves a nice tea seasoning.

@whydonnie 9 лет назад

Awesome video! I want to make zongzi this weekend. I noticed from your previous video, you're in Seattle? I live here too and am wondering where you bought the bamboo leaves and the other other ingredients?? Thanks for your help!

@angelwongskitchen 9 лет назад

Jennie Chen Depending on what's closer to you, there's tons of Asian grocery stores in Chinatown (Uwajimaya, Hau Hau should have it too). Or you can drive out to Ranch 99.