Of all the Chinese culinary-related events, I would like to vote dragon boat festival dumpling-eating is one of my favorites. It ranks way up there with pineapple tarts from Chinese New Year and moon cake from mid-autumn festival. The Chinese culinary calendar is very exciting for me and it gives me something to look up to. It doesn’t hold that much meaning anymore in the country, and more and more people are forgetting, or rather ignoring, what it stands for. For my mother, the tradition holds strong, and it passes on to me too.

When my grandmother was still around, this was always a big thing. All her children would gather up in her house and help with the preparation. They would also chip in to buy ingredients. The making of dumplings was a family-bonding time. These days, people would rather not eating than spending two days of preparation, not to mention spending money to buy best ingredients. At the end, only my mother and I were the only one left making them for the past two years. But we were having a lot of fun.

Different families have different way of preparing and use different fillings. Especially the technique of wrapping the dumplings, it is passed down within families. I love symmetry, naturally, and our way of wrapping dumplings result in very symmetrical three-cone-shaped dumplings. And I think they are the prettiest dumplings.

My mother believes that when you make and prepare dumplings, you’d need to be in a happy place. Those in bad mood will make bad dumplings. I think it works with cooking any dishes. Happy cooks make delicious dish. So to make me in a good place, I’d need a big fan, a big glass of ice tea, and soothing music. Wrapping dumplings is an all-day event, so a lot of things would need to be in place to keep me in a good place.

There are two types of dumplings we often enjoy during the dragon boat festival, the sweet and the savory kinds. The savory types are everybody’s favorite with all the rich and delicious fillings in there. The sweet dumplings, or also known as alkaline dumplings, are treated as dessert, served with coconut jam or gula melaka syrup.

This is the post that I have been trying to do for the past three years. This is really not easy, since we only cook the dumpling once a year, that is really one day a year. The whole preparation takes two days, a real two whole days, beginning with marinading the pork belly and washing the leaves. Naturally I always missed the first part, since they always did it when I was at work. And once I get the pictures wrong, I’d wait till the next year for another shot. Finally. After three years of waiting and three backposts.

I am yet to meet a Chinese who doesn’t love zong zi. The right way to eat the dumpling is to hold the wrapper and dumpling with both hands and eat straight from the leaves. We always eat it with fork, on a plate. After the third day, leftover dumplings are kept in the fridge. We’d heat it up by 15 minutes steaming before serving. They’d normally last for a couple of weeks, although ours never last that long.

Main ingredients are glutinous rice, various dried mushrooms and seafood, pork belly, garlic and salted egg yolks. The Indonesian inside us couldn’t resist adding bird’s eye chili. That is a definite must!

Get the best quality glutinous rice you can find. Lesser quality will include broken grains and sometimes some normal rice is mixed in there too.

Wash the rice with clean running water for a couple of minutes, rubbing the grains between your palms, pouring away the water. Wash it again with clean water. Do this at least three times until the water becomes clear, instead of cloudy white. Soak the rice for a couple of hours to overnight.

The first process of preparing the leaves is done two day in advance for us. Get some larger size bamboo leaves. These are sold in plastic bags imported from China. My mother and grandmother took great pains cleaning the leaves. Cut off ties that come with the leaves. Soak overnight. The next morning, boil a big pot of water and drop the leaves into boiling water. Let boil over medium heat for 3-4 hours. Transfer the leaves into a big bucket of clean water. Then the leaves are wiped individually with wet kitchen towel and keep soaked in new clean water until using.

Invest in the freshest pork belly – that means trip to the market one day before the big day. The pork should have layers of fat. Fat is great friend of rice dumplings.

Some dried oysters. This gives the dumplings interesting smokey flavor.

Dried chestnuts are always included too. Break them into smaller pieces manually. It gives the dumplings sweetness and interesting texture.

Dried shrimp are soaked for 30 minutes or less, then drained.

Some dried shiitake mushrooms. Also soaked for half an hour then drained.

One of the yummiest items in our rice dumpling, salted egg yolks. Break the egg shells and strain off the egg whites. Use a piece of string to cut through the yolks. We use one half of yolk for each single dumpling.

Some Chinese pork sausages. Mother loves to cut them into bite-sizes, about 2cm length, and cut diagonally.

What’s dumpling without a bit of heat? We would normally use green Thai bird’s eye chilies. This year, there’s an overstock of red bird’s eye chilies in our fridge.

When all the ingredients are prepared, it is time to marinade the main filling. We do this one day in advance. Or six hours  before we actually plan to make the dumplings. Wash pork with cold running water. Sprinkle some coarse salt on it and rub lightly. Wash again with water. Drain on a colander. Cut pork belly, about 2 cm thickness.

Season pork with salt, white pepper and five spice powder.

And some dark soy sauce.

Mix well and let marinade for 6 hours to overnight.

On the day when you are actually going to make rice dumpling. start first by stir-frying pork belly. Heat up oil in a wok over high heat. When the oil is warm enough, add sugar.

Use spatula to stir-fry the sugar. At this time, there’s no stopping with the spatula work or the sugar will burn. I watched in awe as mother cooked this. The sugar will first turn into ugly and grainy lumps.

After a couple of more seconds of stirring, it turns into watery brownish and transparent liquid.

After half a minute, it turns solid brown. Amazing. Toss in chopped garlic during this stage.

Work quickly too during this stage. Keep stirring for an even caramelization process of the sugar and oil. The garlic shouldn’t turn brown. At all.

When the sugar turns bubbly, toss in mushrooms.

And dried oysters.

Mix well and cook for a couple of minutes more over high heat.

Add marinate pork into the wok.

Cook till all ingredients are combined well and pork is just cooked. Don’t overdo it.

Heat more oil in the wok.

Add salt and garlic into the hot oil. Quickly stir-fry till fragrant.

Add soaked rice into the hot wok.

Season with five spice powder.

And dark soy sauce.

Stir-fry until all the seasoning is well absorbed by the grains of rice. The rice will feel slightly lighter after  a while. It would be the sign that the rice is done.

Lastly, heat up a bit of oil. Stir-fry chopped garlic.

Add dried shrimp. Season with sugar.

And some light soy sauce.

Stir-fry till the sugar caramelizes and turns the shrimp into this delicious brownish hue.

Transfer the pork belly stir-fry and dried shrimp stir-fry into a big pot. Slowly simmer over low heat.

Prep carefully before starting making dumplings. Line up all the ingredients by the order they are used. I’d put leaves first, then rice, pork belly stir-fry, dried shrimp, pork sausages, salted yolk, dried chestnut and chili. Another tip on the bamboo leaves, it should never let dried out. Damp a couple of thick kitchen towels or small bath towels. Cover the leaves with those at all times. Dried out leaves make folding a lot more difficult and risking tearing the leaves.

Get two leaves. line them alternately, stem on the left and the second leaf on top of the first one should be stem on the right. Shiny part of the leaves facing up.

Fold the leaves right in the middle by bringing both sides to the middle, forming a perfect cone. Hold the cone with your left hand. Hold it steady by putting the end of cone between your ring finger and little finger.

Put a couple of tablespoons of rice into the cone, make a whole right in the middle by using back of a spoon. Take care not to have too much rice. We would want the dumpling to have more filling than rice. Okay, rice is boring. Pork is yummy. There, I said it.

Fill the dumpling with three or four pieces of pork belly, a couple of pieces of mushrooms, some dried shrimp and a piece of oyster.

Put a piece of pork sausage and salted yolk in the middle.

A couple of chilies and some chopped dried chestnut.

When all the fillings that’s supposed to go in there is already placed, cover up the top with some more rice. The top should be humpy, that’s alright.

Fold the top of the cones to cover the top of dumpling.

Press the bottom part of the cone into triangular shape. This requires strength and plain good eye for shape. Press the cone really hard so the hump is pushed down, all the way down, to the bottom left and right and shape the whole thing into a nice triangle.

Press the leftover leaves together and fold the top to the right (or left).

Press them hard to get all the fillings nicely packed.

Tie the dumpling with a piece of string tightly.

Symmetrical is the word. And practice.

Boil a big pot of water. Add the dumplings into boiling water.

Cook for 5 hours over high heat. Remove from water and let drain for a couple of hours, hanging. Serve warm.


Chinese Rice Dumpling, Zong Zi, Bak Chang

Makes 30-40 dumplings


For glutinous rice
1/4 cup cooking oil
1/2 tbsp salt
100 g garlic, roughly chopped
1 kg glutinous rice, soaked and drained
2 tbsp five spice powder
2 tbsp dark soy sauce

For pork belly stir-fry filling
1,5 kg pork belly
1 tbsp salt
1/2 tbsp ground white pepper
1 tbsp five spice powder
2 tbsp dark soy sauce
1/4 cup cooking oil
1/2 cup sugar
100 g garlic, roughly chopped
10 dried mushrooms, soaked, drained and quartered
150 g dried oysters

For dried shrimp stir-fry
1/4 cup cooking oil
50 g garlic, coarsely chopped
150 g dried shrimp, soaked and drained
2 tbsp sugar
2 tbsp light soy sauce

Other ingredients

250 g dried chestnuts, coarsely chopped or manually broken into three to four pieces each
20 salted egg yolks, halved
10 Chinese sausage, cut into bite sizes
50 g Thai bird's eye chili
80 pcs bamboo leaves, large size


Preparation for bamboo leaves, two days in advance
Soak leaves in clean water overnight.
Boil a pot of water. Add bamboo leaves into boiling water to rehydrate the leaves.
Let boil over medium heat for 3-4 hours.
Remove leaves from hot water and soak them into prepared bucket filled with clean water.
Wipe each leaf with clean kitchen towel to rid off dust and other stuff off the leaf, front and back.
Soak the cleaned leaves in bucket of new clean water. Set aside until using.

Preparation for glutinous rice
Wash glutinous rice under running water. Change the water a couple of times, until the water becomes clear. Soak rice for 3-6 hours and drain. This to be done at the night before making dumplings.

Heat some cooking oil over high heat. Stir-fry garlic till fragrant, avoid burning by quickly stir them around with spatula.
Add rice to the wok. Season with five spice powder and dark soy sauce.
Continue stir-frying until all ingredients are evenly distributed and rice grains slightly fluff up and feels lighter.
Remove from heat and set aside.

Preparation for pork belly filling

Cut pork belly into bite sizes.
In a big bowl, combine pork belly, salt, pepper, five spice powder and dark soy sauce.
Let marinade in refrigerator overnight. Prepare this one day in advance.

On the day making dumplings, heat cooking oil in a wok over medium heat. When the oil is warming up, add sugar.
Stir-fry sugar quickly until the color turns into solid brown. Take notice of the temperature in order to be able to control the caramelization process of the sugar.
Add garlic, and continue stirring quickly with spatula.
When the sugar bubbles up, combine mushrooms and dried oysters into the wok.
Cook over high heat for a couple of minutes.
Add marinade pork into the wok.
Stir-fry until all ingredients are evenly distributed, about 5 minutes.
Remove from heat and transfer to a cooking pot.

Preparation for dried shrimp stir-fry

Stir-fry chopped garlic with some oil over high heat for a couple of seconds till fragrant.
Add soaked dried shrimp, sugar and soy sauce. Stir-fry quickly till sugar caramelized, coating the shrimp, about 3 - 4 minutes.
Remove from heat.
Combine shrimp with pork belly and let simmer over very low heat for 30 minutes.

Making dumplings
Fold two leaves into cone-like. Fill lower part of cone with rice, about 2 tablespoons.
Add the rest of ingredients into the cone, that is pork belly, mushrooms, oysters, dried shrimp, salted yolk, Chinese sausage, dried chestnuts and chili. Cover up filling with more rice, 2 tablespoons.
Fold the dumpling accordingly and tie with a piece of string.
Boil a pot of water. Drop dumplings into boiling water.
Let cook over high heat for 5-6 hours.
Remove from water and let hanging to dry, about 30 minutes.
Serve warm.

Related links

Chinese pork belly zong zi – Use Real Butter

Zong zi, Eating China – Globetrotter Diaries

| More |

47 Responses to “Chinese Rice Dumpling, Zong Zi”

  1. 1

    Yoori — June 17, 2011 @ 11:03 pm

    Awesome!! I love this Bak Chang!!

  2. 2

    Karen from Globetrotter Diaries — June 17, 2011 @ 11:07 pm

    I’m so glad you did this and congrats! I made this for my blog before and it was the first time I made it– I had to try a few recipes and the hardest part of course is mastering the folding. I absolutely love zongzi, even outside Dan Wu Jie– I can eat them all year round!

    • Jun replied: — June 22nd, 2011 @ 6:48 am

      You did so well for a first timer! We were not allowed to wrap for many, many years, me and my cousins. When we are old enough to make them ourselves, most of us are already not living in the same city.

  3. 3

    Pierre — June 17, 2011 @ 11:22 pm

    My god! that’s one serious bachang! Love it!

  4. 4

    Nami @ Just One Cookbook — June 18, 2011 @ 12:25 am

    I’ve read a few posts about Chinese dumpling festival. It’s such a fun event and I wish I can try these! It takes so much time to prepare this, but I think it’s all worth it at the end for the special occasion. Your pictures are always beautiful. I’m sorry I haven’t been actively reading your post. Is there any way I can follow you via email? I know you have reader, but I’m not using it… I hate to miss your updates. :-(

    • Jun replied: — June 18th, 2011 @ 11:28 am

      Yeah I will send you an update email everytime a new post is up. Thanks for the kind comment

  5. 5

    jas — June 18, 2011 @ 1:24 am

    wow I’ve never had a chinese rice dumpling before and oh my word these look A-MAZING! Recipe = bookmarke….should I ever have the effort to actually make these babies – which I will someday!

  6. 6

    zenchef — June 18, 2011 @ 6:23 am

    You’re so skilled! I love the step by step instructions. Looks like you’ve gotten a lot of practice.

    • Jun replied: — June 18th, 2011 @ 11:28 am

      About 20 years worth of observing, and last two year of actually doing more than observing. Last month was the only time I was left alone by my mother to finish up wrapping half of the dumplings. That was pretty awesome and I was proud of myself when she said my wrapping is now close to perfectly symmetrical. That is a big deal!

  7. 7

    bblossom — June 18, 2011 @ 6:33 pm

    Beautiful post, Jun-Congratulations! I love how you put chilies in your bak chang, everything looks so delicious!

  8. 8

    chinmayie @ love food eat — June 18, 2011 @ 8:48 pm

    These look sooo good! Of course i can’t cook them or eat them as I am vegetarian and most of the ingredients will not be available to me here in India but I must say you are doing a wonderful job of documenting these really unique, interesting recipes!!
    In India we have several sweet and savory dumplings which are rice based. We mostly steam them and rice is ground with coconut and other fruits and vegetables. We use banana leaves or jackfruit leaves and our folding methods are diffrerent.
    Great post!! Love your blog :)

    • Jun replied: — June 22nd, 2011 @ 6:41 am

      If you are interested in trying this, you can replace the seafood and pork with variety of beans. Some vegetarian version use beans as substitute. I never had any, but I heard they are quite yummy

  9. 9

    Aud — June 18, 2011 @ 10:57 pm

    That’s an awesome demo and the zongzi look so tasty. My son is sitting next to me and said that I should make it for him again soon. Making these is time consuming but totally worth the time. I am also glad to see that your method is quite similar to mine (whick is simpler) in which I omitted lap cheong, 5 spice and oyster. How does it taste with these ingredients? I personally love lap cheong, 5 spice and dried oysters and really curious how they taste in zongzi. May I ask if your method is Teo Chew style? Mine is but not as elaborate as yours. Thanks for sharing your recipe.

    • Jun replied: — June 22nd, 2011 @ 6:46 am

      I would have to say that the five spice powder is seriously overpowered by the rest of the ingredients! I suppose I won’t tell the difference if it is omitted. The lap cheong is a nice addition, don’t you think? Last year I pan-fried them till slightly burnt and it was really nice. This year I forgot them – too busy taking pictures and posing with my fingers. The dried oysters have always been there, it gives the dumpling a nice pate-like texture when you bite into the oyster.

      This is a Hokkien-style dumpling, since my maternal grandmother were Hokkien descent.

  10. 10

    Xiaolu @ 6 Bittersweets — June 18, 2011 @ 11:22 pm

    I don’t eat pork but I love the sweet version and I also challenged myself to make a seafood-only version with dried shrimp and mushrooms in college. Great photos of the folding process! That’s the hardest part.

  11. 11

    Mika — June 18, 2011 @ 11:39 pm

    Love this Jun, it’s a wonderful step by step post…I’m glad you had time to take the pictures of the process this year…

  12. 12

    Tanvi — June 19, 2011 @ 11:00 am

    This looks teriffic.I am particularly intrigued by salted egg yolks- they look like candy to me.The step by step pictorial is very helpful in bringing across the essence of hard work that goes into these.Loved this post! Thanks

  13. 13

    Nessie — June 20, 2011 @ 4:34 am

    My grandma passed away a couple of months ago and I never got to learn how to make these off her…so thank you so much for sharing your grandma’s recipe for me to adopt :)

    • Jun replied: — June 22nd, 2011 @ 6:47 am

      I am really sorry for your loss. I hope you would find time to make the dumplings. There are a lot of online recipes you can choose and get inspiration from.

  14. 14

    pigpigscorner — June 21, 2011 @ 6:13 pm

    OMG looks amazing! I made zongzi once and some leaked while boiling :( going to try making some tmr (I know I’m a bit late..hehe).

    • Jun replied: — June 22nd, 2011 @ 5:53 am

      I am sorry I forgot to mention a cheater tip. We would normally use a small thin string to tie the other possible loose ends of the dumplings, to make sure no leakage. When they are cooked, we cut the secondary string off and get rid of it. I hope this helps. I know how devastating it could be when the hard work filled- dumpling actually leaks in the pot

  15. 15

    pickyin @ LifeIsGreat — June 23, 2011 @ 4:10 am

    Your dumplings are so well shaped and I love those chillies in your filling. My first attempt was not so great but when I do mine again I would add that Chinese sausage.

  16. 16

    Agnes — June 23, 2011 @ 8:22 am

    It is a complicated process and yet you master it. Amazing, Jun! I didn’t know that you are supposed to have lap cheong and salted egg yolk in the bakchang, I never had that version and now I am very curious.

    • Jun replied: — June 23rd, 2011 @ 8:36 am

      I noticed that too from other comments, that lapcheong is not normally aeded. But ours always have that, and also the salted yolks. If any of my family pick up a dumpling with a missing yolk, I’d never hear the end of it. Usually I am the one who wrap the non-complete dumplings so I get all the blame

  17. 17

    shirley@kokken69 — June 24, 2011 @ 1:45 am

    I was traveling during the dumpling festival, so I only got to eat 1 dumpling this year…:).
    Last year, I actually took a dumpling class but I did not practice after the class and have forgotten how to do it… Your step by step photos are a great resource… Maybe I should just give it a go… I still see the leaves on sale today at the market….

  18. 18

    mycookinghut — June 26, 2011 @ 3:06 pm

    I love zing zi!! Never made them before but would live to give it a go!

  19. 19

    Christine — June 26, 2011 @ 4:40 pm

    Love this! I tried making it once, but I somehow failed shaping them into neat, pyramid-looking package. Thanks for the step-by-step pics!

  20. 20

    The Pleasure Monger — June 27, 2011 @ 2:08 pm

    Oh my gosh, your zong zi puts mine to shame….these are so beautifully wrapped and so very mouthwatering!

  21. 21

    Vivian — July 21, 2011 @ 10:45 am

    Wanted to know where to buy the dried bamboo leaves. Is not dumpling festival season anymore. Anyone knows where I can still buy them around KL or Selangor area?
    Thank you

  22. 22

    asianfoodophile — August 3, 2011 @ 1:03 pm

    chinmayie: Ask for tau (beans) chang next time you see a bak chang seller as they usually have different varieties (kee or alkaline chang) for sale.

    Agnes: Lap cheong is a must have for lor mai kai and not many people put it in bak chang. Depends on individual family recipes.

    pigpigs: It does not necessarily mean the only bamboo leaves can be used to wrap bak chang. You can also use lotus leaves to make bigger packets of bak chang but it is important that the rice is tightly packed and they are tightly wrapped.

    vivian: any sundry shop near the market will probably sell bamboo or lotus leaves, dried bean-curd skins etc. They will also sell dried strings made from strips of banana leaf stems for tying bak chang.

    I love bak chang and lor mai kai.

  23. 23

    Top Food Blog Posts | Fresh Tastes Blog | PBS Food — December 27, 2011 @ 9:10 am

    [...] Chinese Rice Dumplings (Zong Zi) [...]

  24. 24

    Sally — January 31, 2012 @ 6:31 am

    i tried this recipe successfully and it was so yummy … at least all my friends who tried it said so. I, however, left out the chilli and had to double the glutinous rice as I could only make 22 dumplings from 1 kg, lols.
    Thanks so much for this recipe. I’ve tried 2 others but wasn’t happy with them at all, but yours, I must say, was fantastic!!! Thumbs up!!!

    • Jun replied: — March 12th, 2012 @ 7:36 am

      Wow. You are the first one who tried making these. I am truly impressed!

  25. 25

    2012 Chinese Dragon Boat Festival origin, customs and story legend of the patriotic poet Qu Yuan. Mandarin Chinese – How to say – On the day of Dragon Boat Festival, I am going to see dragon boat races and eat yummy rice dumplings. How to make — June 7, 2012 @ 8:22 pm

    [...] I know my instruction is very obscure, for I usually was not the one that made them. However, I do have a recipe for you:) If you have patience and time, you are welcome to try it. http://www.indochinekitchen.com/recipes/chinese-rice-dumpling-zong-zi/ [...]

  26. 26

    2012 Chinese Dragon Boat Festival origin, customs and story legend of the patriotic poet Qu Yuan. Mandarin Chinese – How to say – On the day of Dragon Boat Festival, I am going to see dragon boat races and eat yummy rice dumplings. How to make — June 7, 2012 @ 9:25 pm

    [...] I know my instruction is very obscure, for I usually was not the one that made them. However, I do have a recipe for you:) If you have patience and time, you are welcome to try it. http://www.indochinekitchen.com/recipes/chinese-rice-dumpling-zong-zi/ [...]

  27. 27

    2012 Chinese Dragon Boat Festival origin, customs and story legend of the patriotic poet Qu Yuan. Mandarin Chinese – How to say – On the day of Dragon Boat Festival, I am going to see dragon boat races and eat yummy rice dumplings. How to make — June 7, 2012 @ 11:08 pm

    [...] I know my instruction is very obscure, for I usually was not the one that made them. However, I do have a recipe for you:) If you have patience and time, you are welcome to try it. http://www.indochinekitchen.com/recipes/chinese-rice-dumpling-zong-zi/ [...]

  28. 28

    2012 Chinese Dragon Boat Festival origin, customs and story legend of the patriotic poet Qu Yuan. Mandarin Chinese – How to say – On the day of Dragon Boat Festival, I am going to see dragon boat races and eat yummy rice dumplings. How to make — June 7, 2012 @ 11:17 pm

    [...] I know my instruction is very obscure, for I usually was not the one that made them. However, I do have a recipe for you:) If you have patience and time, you are welcome to try it. http://www.indochinekitchen.com/recipes/chinese-rice-dumpling-zong-zi/ [...]

  29. 29

    Allan — June 10, 2012 @ 4:59 pm

    Could these be wrapped in plastic wrap instead of traditional leaves?? Would like to try them and thought this might be an easier way to prepare them.

    • Jun replied: — June 13th, 2012 @ 9:56 am

      I have never seen dumplings wrapped in plastic. The leaves do give the rice certain fragrant quality, which I believe would be lost if plastic is used instead ::)

  30. 30

    ivana — January 12, 2013 @ 5:03 pm

    wow that is some serious business.. i wish i live near you so i can ask for one :)

  31. 31

    Rosaline — June 13, 2013 @ 5:26 pm

    Hi Thanks for sharing your recipe but I was wondering if I can cut down the sugar portion. What is the point of adding the sugar in the begining and caramelizing it? WIll it be really sweet?

    • Jun replied: — July 12th, 2013 @ 2:20 am

      It is not sweet at all. The caramelized sugar will coat pork nicely so the outside is browned and the inside still juicy.

  32. 32

    chierly tan — September 15, 2013 @ 7:44 pm

    thank you for sharing, missed this bak chang so much.
    where ican find dried oyster (i live in usa)?
    hope i can fold them just like yours. My mom used to make this, i missed her so much.

  33. 33

    Ingka — January 24, 2014 @ 7:35 pm

    Hi…my mom makes them every year and when we, all 5 children were still living in the house. She made it close to 500 each year. Not just for our consumption, she loves to share them with her friends and relatives. She said why bother made only a few with all the hard work and long process cooking. And I didn’t mind. I love love love them. I can eat them every day….

    I was the only child who always help her. My job was preparing the leaves. You are right. It was pain but well worthed.I was never be able to master the folding.

    Now…that I live far far away from my mom, I miss her bak chang. Every year she still makes them and we always talk over the phone and I always tell her how I miss her bak chang.

    Thank you for the recipe and how to…it brings back my childhood memories when I helped her and chatted about things and family. I might try to make my first bak chang my self…just need the courage :)

  34. 34

    Kim — March 10, 2014 @ 11:02 pm

    Hi Jun, thanks for sharing this wonderful post! I wonder if I can use your material to show secondary school students how to make zong zi? I’m not a teacher but a member in the parent support group. Thanks.

    • Jun replied: — April 14th, 2014 @ 12:55 am

      Yes please do so!

  35. 35

    Laisim — May 26, 2014 @ 3:34 am

    Thanks for the marvelous recipe. I thought of trying your recipe using pressure cooker. Would you be able to let me know how long I ‘d need to boil the dumplings in the pressure cooker?

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