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RICE CONES / ZONG ZI (12-16 medium- large dumplings)
WHAT TO COOK TODAY24Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- shiitake mushrooms (Soaking the, in water)
- dried shrimps (Soaking the, in water)
- meat (Marinate the)
- shiitake mushrooms (Soaking the, in water)
- dried shrimps (Soaking the, in water)
- meat (Marinate the)
- 4 cups jasmine rice
- 4 cups liquid (= liquid from soaking mushrooms and top up with water to make up total of 4 cups, 1:1 ratio between rice and water)
- 1 bulb garlic (chopped- divided to cook rice and meat)
- 2 lb. pork
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar
- 1 Tbsp. fish sauce
- 8 oz. dried shrimp (soaked)
- 16 shitake mushrooms (soak and save the water,slice into ½-inch strips)
- 2 chinese sausage (/lap cheong, cut into ½-inch slices)
- 15 egg yolk (cooked salted duck's, optional- I didn't use them this time)
- 40 pieces bamboo leaves (dried, It may seems like lots of leaves, but it's good to have extra as not all the leaves are perfect. Washed thoroughly and boiled for 15 minutes in water to soften and then wiped dry with clean kitchen towel)
- vegetable oil (Generous amount of)
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. sweet soy sauce
- 1 dash white pepper (powder)
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