How long does it take to boil zongzi in cold water

If you want to use cold water to cook rice dumplings, it may take some time, because it takes about one or two hours to cook rice dumplings until they are fully cooked. People should not be too anxious. Different types of rice dumplings take different cooking times. Generally speaking, salty rice dumplings take longer to cook, especially fresh meat rice dumplings, which require more than two hours to prevent the meat inside from being undercooked.

Tangerine peel and salted pork dumplings

Ingredients: 750 grams of soaked glutinous rice and mung bean petals, 50 grams of peanut petals, 250 grams of tangerine peel and bacon strips, bamboo leaves and horseweed.

Preparation method: The wrapping method and cooking time are the same as those of ham and meat dumplings, except that the filling is replaced with tangerine peel and bacon strips.

Fermented Bean Curd and Salted Pork Zongzi

The ingredients, preparation method and cooking time are the same as those for ham and meat dumplings, except that the filling is replaced with tangerine peel and beef.

Salted Duck Egg Zongzi

Ingredients: 750 grams of prepared glutinous rice and mung bean petals, 25 grams of peanut petals, 5 cooked salted duck egg yolks, bamboo leaves and horseweed.

Preparation method: The wrapping method is the same as ham rice dumplings. After wrapping, put it in a steamer and cook for 1 hour, then simmer for 10 minutes.

Cured meat dumplings

Ingredients: 750 grams of prepared glutinous rice and mung bean petals, 25 grams of peanut petals, 250 grams of diced bacon, 2 tablespoons of white sugar, bamboo leaves and horsetail.

Preparation method: The wrapping method and cooking time are the same as those of ham rice dumplings, except that the filling can be changed to bacon.

Chinese sausage rice dumpling

The ingredients, wrapping and cooking time are the same as those for ham rice dumplings, except that the filling is replaced with diced Chinese sausage.

Roasted Pork Zongzi

Ingredients: 750g of prepared glutinous rice and mung bean paste, 250g of diced roast pork, 25g of diced winter mushrooms or shiitake mushrooms, 25g of lard, 1 tablespoon of sugar, 10g of refined starch, 5g of sesame oil, 50g of diced taro, and appropriate amounts of scallion knots and ginger slices.

Preparation method: Use lard to fry scallion knots and ginger slices until fragrant, remove the scallion and ginger, and add diced roast pork, diced mushrooms, diced water chestnuts, sugar, and an appropriate amount of soy sauce used to marinate the roast pork. Stir-fry for 30 seconds, thicken, and drizzle with oil to make the rice dumpling filling. Fold two pieces of bamboo leaves into a bucket shape, fill them with glutinous rice and mung bean petals, put the stuffing between the glutinous rice and mung bean petals, wrap them into a pentagonal square-bottom cone, tie them up tightly, put them in the pot and arrange them tightly, add cold water to the same level as the rice dumplings, boil for 1 hour, then simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for 5 minutes.

Small oyster rice dumplings

Ingredients: 750 grams of prepared glutinous rice and mung bean petals, 25 grams of peanut petals, 75 grams of fresh and plump oysters (clams), 100 grams of minced pork, 25 grams of tender bamboo shoots, 1 tablespoon of refined starch, a little chopped green onion, minced ginger, and white pepper powder, appropriate amounts of lard (or vegetable oil), refined salt, and white sugar.

Preparation method: Stir-fry minced pork with lard. When the aroma comes out, add oysters, chopped green onions, minced ginger, sugar, and salt. Stir-fry for 1 minute. Add white pepper powder, stir well, thicken, and it becomes the rice dumpling filling. The wrapping method and cooking time are the same as those for *roasted pork dumplings. Dried oysters need to be soaked in cold water for about 3 hours. The above 9 kinds of salty rice dumplings can be eaten with red soy sauce.

Chengsha Zongzi

Ingredients: 1 kg of soaked glutinous rice, 500 g of mung bean paste or black bean paste, 250 g of white sugar, 250 g of lard, and appropriate amounts of refined salt and sugar osmanthus.

Preparation method: Fry the bean paste with lard until it is evenly fried, add sugar (add white sugar to mung bean paste, add homemade brown sugar to black bean paste, also called board sugar), and add some sugar osmanthus after taking it out of the pot. Fold two reed leaves into a bucket shape, fill them with glutinous rice and red bean paste, cover with glutinous rice again, wrap it into a pentagonal square-bottom cone, tie it tightly, put it in a pot, stack it tightly, and add cold water, enough to cover the dumplings. Cook for 50 minutes, then remove from heat and simmer for 4 minutes until cooked.

Nuts and Osmanthus Rice Dumpling

Ingredients: 750g glutinous rice, 50g each of black and white sesame kernels (broken 2/3), 100g lard, 250g white sugar, a pinch of salt, 50g osmanthus, 1 tablespoon of refined starch, bamboo leaves and horseweed.

Preparation method: Mix white sugar, salt, black and white sesame kernels evenly, stir into lard (pick out the filaments in the lard), pour wet starch while stirring, and finally add sugar osmanthus, mix well and it becomes the filling. The wrapping and cooking time is the same as that of Chengsha Zongzi.