Alkaline Dumplings (碱水粽子, Jian Shui Zong Zi) | Omnivore's Cookbook

These alkaline dumplings (碱水粽子, Jian Shui Zong Zi) are extra tender and gooey, filled with red bean paste and has a heavenly earthy fragrance. Recipe ➡︎ https://omnivorescookbook.com/alkaline-dumplings/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

The Night Before - Soak the Rice and Bamboo Leaves
2 cups (1 lb / 450 g) short grain sticky rice (glutinous rice)
1 tablespoon alkaline water (or homemade kansui)
1 tablespoon vegetable oil
20 to 30 bamboo leaves (dried or fresh, dried requires soaking)

The Next Day - Make and Cook Zongzi
1 cup red bean paste (homemade or store-bought) (Optional)
1 teaspoons alkaline water (or homemade kansui)

Kitchen twine
Serving
Maple syrup (or white sugar)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/alkaline-dumplings/

COOKING EQUIPMENT & INGREDIENTS

Zongzi leaves: https://amzn.to/3NbClJb
Short grain sticky rice: https://amzn.to/3PUop8r
Red bean paste: https://amzn.to/3tcZJOy

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