In-Depth Guide | Making Chinese Sticky Rice Dumplings for Dragon Boat Festival (Joong/Zongzi)

[@Mypink11]

I have only made it once and the first thing I noted is how little string you used. I used about a mile of string. Your joong were plumped up so nicely! Finding all the goodies as you eat it is like treasure. Even after months in the freezer, thawed and steamed the joong were so good. The bamboo leaves smell wonderful and perfume the rice. I love them. You gave some good tips. I am def making this again and tying them your way. Thank you for sharing.

[@JasonChee-xn8vk]

Thanks you Rachel for the Tuition!! That's what l really missed the most after my mother passed away a few years ago!! Now l can really make them for myself as the ones a purchase from groceries stores just doesn't cut the mustard!! Thanks heaps again!! Greetings n Good Vibes from Brisbane Queensland Australia ❤😊

[@rachel_loaf]

Aw thanks so much -- I hope this gives you a good foundation to make some that taste like your mom's

[@Potatoislike]

This is cool as heck I’ve made joong before but you make me want to

[@rachel_loaf]

ty 🥲

[@rachel_loaf]

you should!!!!

[@missmyrcene7444]

Thank you!!! Your vid saved me. I started making these for my Chinese MIL since buying two at Ranch is now $12. I’m having trouble finding larger leaves though. Is there any particular brand that you can recommend? There are two 99 Ranch markets in my area.

[@missmyrcene7444]

The packages I got tricked me with big outer leaves visible with skinnier leaves sandwiched between 😭

[@rachel_loaf]

@@missmyrcene7444 glad i could help! unfortunately all the bamboo leaf brands do that (sandwiching leaves). i truthfully dont have any brand loyalty-i just go with the biggest/widest that they have available at any given time and make it work! you can always stack 3 or even 4 leaves the same way i show in the video towards the end if your leaves are especially small/skinny.

[@missmyrcene7444]

I’ll try that next! Hopefully I don’t end up with more leaves than I can handle folding! 🤪 Ty again : )

[@naomiuwu3946]

i really want to try to make these now, they look delicious! i have a question: since i'm vegan, do you have any suggestions on substitutions for the duck egg yolk that would go well with everything else? usually when im substituting something like egg in a recipe like this i add mushrooms, but this already has those. are there any other common vegetables/fillings for joong i could use?

[@rachel_loaf]

i’m all about experimenting! you can try using some chinese preserved mustard greens or pickles, which are quite salty! salted/preserved soy beans could work too or extra mung bean and try seasoning them with salt since the texture is kiiiiiinda similar to the egg yolks. also…. chickpeas, peanuts, etc! just soak those ingredients before hand and season them if you want the salty aspect.

[@naomiuwu3946]

@@rachel_loaf thank you!! those sound good. thank you for the video too!