Monday, May 16, 2011

Zongzi aka Chinese Tamales

Once again I've been the fortunate beneficiary of some generous food charity. A co-worker began sharing these treasures, a labor of love by his mother-in-law, a couple of years ago and I've been hooked ever since. I occasionally bring one home to share with my husband (when I'm feeling generous). His mother-in-law goes as far as preserving her own egg yolks in pickle jars for these, an impressive and admirable feat.

I'll eventually tackle this food project at home, but until then, we found that we can buy them from the deli counter at our local Asian Grocery store. Just about every family has their own variation of zongzi, and they all start with sticky rice and can be made both sweet or savory. This variation included pork, Chinese sausage, peanuts and salted egg yolks. They're perfect re-steamed for about 15 minutes in a pot of shallow water with a steamer insert in the bottom. According to the lady at the deli counter, Zongzi is pronounced "zoag-zee".

For more information: Wikipedia: Zongzi
Find a recipe and watch how they're made: Recipe: How to Make Zongzi