Fujian Rice Dumpling 福建肉粽子
There are many types of fillings you can add. Really comes down to personal preference. Some common ones, other than the ones in this recipe are: soy beans, peanuts, mung beans, dried oysters, abalone and dried shrimp. You can wrap it many different ways. The way I do it is called the 4-pointed Zhongzi 四角粽子 (sì jiǎo zòng zi). But all you really need to make sure of is that your filling doesn’t fall out. Wrapping is the most difficult part of this recipe. But you can always just wrap it in a rectangular shape as a worst case scenario. It will still taste awesome! If you’re new at this, I suggest that you get extra leaves and enough string. This way, you can pick the leaves that are wide, long and have no holes.
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The Original Spring Roll 春餅/潤餅/薄餅
You can replace the pork with any kind of meat or pressed tofu. You can use any vegetable that has low water content. Various dipping sauces can be used. In the picture I have plum sauce, Cantonese chili sauce and Worcestershire sauce.
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe