Zongzi - 2 Ways to Wrap Sticky Rice Dumplings 粽子的两种包法 (Instant Pot) 

Zongzi sticky rice dumpling Recipe: bit.ly/zongzi-recipe
If you are interested in buying the Instant Pot, get it here: amzn.to/2xgKLLa
If you are interested in buying the Instant Pot, get it here: amzn.to/2xgKLLa
Growing up in Guangzhou, one of my favorite meals for breakfast or lunch was zongzi. My mom used to make it during the Duanwu Festival which is also known as the Dragon Boat Festival. You can find zongzi year round in the Chinese grocery stores, but I rarely buy them because I either don’t like the fillings or it has too much rice with very little filling. Making zongzi is a bit labor-intensive, so my family would gather around and make a huge batch together and everyone gets to choose their favorite fillings.
The Fillings
There’re many variations of Zongzi with different fillings across the regions of Asia. The northern style in China tend to be sweet and has red bean paste, dates, or sweet potato. The southern style is more savory and salted. Salted duck egg, pork belly, Chinese sausage, shiitake mushroom and dried seafoods are often used for the fillings. The zongzi that I am going to make is Cantonese (southern) style. You can choose whatever fillings you like, but two of must-have fillings are salted egg yolks and pork belly. The egg yolk adds rich umami flavors to the fillings. The pork belly is tender and melt in your mouth after cooking. This combination makes the dumplings taste so delicious!
Wrapping Zongzi
For beginners, it takes a little practice making sure the zongzi is wrapped tight so that it doesn’t fall apart during cooking. There’re quite a few ways to wrap the zongzi. In the video, my mom shows you two of the common wrapping styles in the south.

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