Yes, by cold, I mean room temperature. Thanks for bringing this up. I have put in a speech bubble in the video, in case people think cold means fridge cold. 80 bundles is a lot of good eating. Thanks for viewing my video on Mom's Sticky Rice Dumplings. Thanks for your continued support.

Great to hear your roots are from Hoiping. Thanks for viewing my videos, including this one on Mom's Sticky Rice Dumplings. Your support is greatly appreciated.

Greetings to you in Australia. You are absolutely right about my mom growing up. Similar to your parents, she grew up with not much access to different foods. She also often remarks about the ease to ingredients and foods nowadays, compared to the old days. Great to hear you love to eat zhongzi. Stay tuned for our zhongzi recipes using the Instant Pot. The Instant pot cuts the steaming time by about 3/4 the time. Thanks for viewing our video on Mom's Sticky rice dumpling. Happy cooking!

I'm very impressed. I think you have the most important job. Without you, the whole production stops. You should video it. Thanks for sharing your family experience. Thanks for viewing my video on Mom's Sticky Rice Dumplings In Bamboo Leaves.

I'm sure you'll enjoy making these sticky rice wraps. When you make them yourself, you can always put more filling than any store bought. My mom uses the 3 leaf folding method, so it's almost leak proof, even if they come out lop-sided like the way I do sometimes. Thanks for checking out my video on Mom's Sticky Rice Wrap.

I don't really like mung beans by itself but it really works well with other ingredients in some sticky rice dumpling. I hope you will make some sticky rice dumplings. Not really too hard but it does take time to make them. Don't worry about the shape because they taste delicious even if they aren't properly shaped. |When I first made them, they came out in all different shapes. Thanks for viewing my video on Mom's Sticky Rice Dumpling.

Great to hear. I'm sure you will enjoy making and eating jung. Thanks for viewing my video.

Greetings to you in Calgary. I made some these dumplings in an Instant Pot a few months ago. One was a traditional rice wrap and the other was one just using Montreal smoked meat. Which reminds me, it's June already and I need to post these 2 recipes soon. I wetted the rice wraps and steamed them elevated on the wire cage, with water under them on the bottom. I did not submerge the rice wraps in water. If I recall, it took about an hour. The results were good but the rice was firmer in texture. I'm interested in your method. It took only 1/2 an hour. Wow!!! I'm assuming you submerged the rice wraps completely in water. How many can you cook in a 6 quart cooker? Also, how was the texture of the rice? Thanks for sharing about the cooking rice wraps in a pressure cooker. I need to try it your way,

Hi Dan, when cooking rice wraps in a pressure cooker, you do not need to put anything at the bottom of the pot - but you do need to add full amt of water (covering wraps) for full steaming effect. The rice after 30 mins is so soft! No chance of raw rice using this method. Tip: also ensure you soak rice min 3-4 hrs. You can also resteam using pressure cooker after freezing the wraps. Depending on how big you make your rice wraps, anywhere between 7-8 should fit easily into 6 qt. For 8 qt 12-14. You can get away with soaking rice just 1 hr prior using pressure cooker if you prefer a firmer texture as the end result. Soak min 3 hours prior to cooking if you like softer texture. Either preference no uncooked or raw rice - so all good! Let me know how it goes. Enjoy!

Judy Fong I’m interested in making this for the first time. My mother in law made fantastic ones but I do remember how labor intensive it is. So glad to hear it’s doable in the Instant Pot in an hour.

@@rosiej9231Only 30 minutes in pressure cooker! Soak rice at least 2-3 hrs prior to wrapping. Dan's instructions are clear and pretty much the way we make it. We use the yellow mung beans instead of the red beans and my kids don't like the dryness of the eggs so we omit that. Feel free to put whatever ingredients you like. The tyeing of the wraps etc. doesn't have to be perfect just as long as the ingredients don't leak out 🤪 you'll do fine! We made 10 lbs of rice so lots to eat then freeze! Yes, labor intensive but so worth it! The more you practice by making them, the better you become at it. Have fun & enjoy!

Thanks for sharing your family history. Great to hear you call it the traditional name of "dong". We say it the same way at home. Thanks for checking out my video on Mom's Sticky Rice Wrap.

I hope you get to eat some of these. Thanks for viewing my video on Mom's Sticky Rice Dumpling. I knew Alice Jung before. Are you in British Columbia?

Great to hear your Mom`s dumplings look the same as my Mom`s, so they would taste equally delicious. Nothing beats home made dumplings. Thanks for viewing my video on Mom`Sticky Rice Dumplings.

You are so welcome. My mom and I thank you for viewing our video on Mom's Sticky Rice Dumplings.

They were very delicious Chinese Tamales. We had 2 batches this year. Thanks for checking out my video on Mom's Sticky Rice Dumplings, the Chinese Tamales.

Thanks very much for subscribing. The only thing better than cooking, is the eating!!! All the best to you in your cooking adventures. Thanks for checking out my video on Mom's Sticky Rice Dumplings.

You're very welcome/ Thanks for viewing Mom's Sticky Rice Dumpling Recipe.

I'm sure you're a smart person who likes to see all the details so you can do something well. Thanks for viewing my video on Chinese Sticky Rice Dumplings.

Most welcome 😊 Thanks for viewing our video on Mom's Sticky Rice Dumplings. Happy cooking!

Thanks for letting me know these have been called "Chinese Tamales". I've never heard them referred that way, but for keyword search it shows up nicely in that category, so I will keyword it as Chinese tamales as well for all my related videos. We call it "doong" but it doesn't show up in keyword search but some videos have Chinese Tamale and doong together. Joong/jung and variations doesn't show up well but seems to be a common pronunciation. The Mandarin zongzi/zhongzi tracks well. There's a lady who sells them on the street by the Hoiping bus station and across the street by the KFC Chicken. Even my mom was impressed. They were like my mom's but were well oiled- maybe she put cooking oil in the water when she boiled them. I asked here if I could go to her home to video her cooking but she wasn't interested. Thanks for the tip about using corned beef. My mom made it with salted pork before so it tasted like corned beef but I think I'll buy some corned beef next time. Thanks for sharing your thoughts and thanks for checking out my Mom's Recipe For Sticky Rice Dumpling....or "Chinese Tamale. I'll add that in right now. Thanks.

Greetings to you in Baja, Mexico. I didn't know what a Mexican tamale was until a viewer said my mom's sticky rice dumpling was similar to a tamale. Yes, it is amazing that food from different countries can have similarities. I need to try a Mexican tamale as well. Thanks for checking out my video on my Mom's Sticky Rice Dumpling.

You're very welcome. There are ways to short cut the work but the way my mom makes it, they always turn out great. You probably don't need to wash and soak the bamboo leaves for seven days the way my Mom does. I think if you soak the rice overnight, it would shorten the cooking time but I think the rice would turn out mushy. I noticed some of the store bought ones seemed really mushy when I touch them. Yes, lots of filling is the way to go. Thanks for checking out video on Mom's Bamboo Sweet Rice Dumpling.

Glad it was helpful! Thanks for viewing my video on Mom's Sticky Rice Dumplings In Bamboo Leaves.

Yes, I like peanuts too. No so much with the mung beans. A few red beans is good too. Basically everyone has their own favourite filling. Thanks for checking out my video Mom's Sticky Rice Dumpings.

Sorry to hear that you have intolerance to peanuts and rice. I wonder if there is something else you can substitute for the rice? I hope one day you will be able to eat a zhongzi. Thanks for checking out my video on Mom's Sticky Rice Dumpling.

You`re very welcome. You can probably use other kinds of leaves to make this dumpling. I have never used banana leaf, grape leaf or olive leaf but they might work. The bamboo leaves in this recipe is very strong. A modified version of this recipe can be made with lotus leaf. I will do some research to see if using cheese cloth would work to make this recipe. Thanks for your comment and thanks for viewing my video on Mom`s Sticky Rice Dumpling.

+Dan Seto (Chinese Canadian Roots TV) I will give it a try with grape leaves thanks for the tip :)

Please let me know how it turns out. I've never tried cooking with grape leaves, so I'm very curious.

Marseel Grape leaves will not hold up to the cooking or the density. Leave the grape leaves for dolmas ;)

+winane ;) thanks, then I will start leaves hunting tell I find something work.

Yes, we've had these for lunch or dinner. Sometimes we just add a plate of Chinese veggies on the side. I did a video on the dark ones. Just type "Sweet Sticky Rice With Red Beans" and you will find it. Thanks for checking out my video Mom"s Sticky Rice Dumplings.

Thank you! Cheers! Thanks for viewing our video on Mom's Sticky Rice Dumpling In Bamboo Leaves.

@@DanSetoChineseCanadianRootsTV your so very welcome

My mom and I thank you for viewing our video on Mom's Sticky Rice Recipe.

My pleasure 😊

In America you can make it anytime when you want to eat it

Great to hear your roots are from the same area. I live on the west coast in B.C. Thanks to you and your mom for checking out my videos, including this video on Making Sticky Rice Dumplings.

The yolk on the duck egg is firmer and defintely salty. You can make your own salty chicken egg, but we just use regular boiled chicken eggs sometimes. You can even leave out eggs completely, if you like. Thanks fo viewing my video on Mom's Sticky Rice Dumplings In Bamboo Leaves.

Thanks for viewing our video on Mom's Sticky Rice Dumpling In Bamboo Leaves.

If I found a store that made these with lots of filling, I'd buy some. The way I eat, I'd have to bring a $100 bill. Yes, you're right about the patience to make these. I help my mom make these but I have never made a batch on my own. Thanks for viewing my video on Mom's Chinese Dumpling In Bamboo Leaves

Great to hear you know about the meaning of Sai Yip. In my area, hardly anyone knows of this region. You are correct about the fold styles. I'm most impressed about the one leaf fold. I think my mom just came up with the 3 leaf fold many years ago to prevent rice from leaking out. I think she just improvised it on her own. Thanks for viewing our video Mom's Sticky Rice Dumpling.

Anthony, you could put in anything you like, I've seen anything from dried shrimp to water chestnuts, anything will do as long as it doesn't melt away after boiling for 4-5 hours. raw corned beef is great, it's self salted & won't disenegrate after 4 hours.

Haha..... you're right about store bought. There is a Chinese lady who runs a restaurant in our area. She makes a few hundred every year during Dragon Boast Festival to give to the customers who come to her restaurant. She only put a few mung beans in them so most customers refuse them even though they're free. I've only bought them in a store once but they had almost no filling. Thanks for checking out my video on Mom's Chinese Dumpling In Bamboo Leaves. I'll have to ask my Mom to set aside a couple next time she makes them.... haha.

I don't have any experience cooking with an Instant Hot Pot. You would need to submerge them in water. I'm starting to research cooking in Instant Hot Pot because I'm thinking of buying one. Some recipes, like beef brisket stew would take about 1/4 of the cooking time. In other words, two hours for beef brisket stew would take about 1/2 hour. I'm not sure how much time you would save for cooking the rice wraps. Thanks for checking out my video on Mom's Sticky Rice Wraps.

Hi Rich and Marlene. Just thinking about you guys the other day. Things are going well with me. I hope everything is going well with you. Some viewers suggested making the sticky rice dumplings with corned beef... or maybe smoke meat, so I thought I might try and make some. I know I said I was going to come visit last year but I definitely must come and visit you this summer.

Well get up here and you won't even have to cook for us!

arcticwanderer2000 I would still like to cook for both of you, so I'll bring my wok. I'm doing a video series on Chinese restaurants across Canada, so maybe I'll find one in your area as well. I'll let you know ahead when I'm dropping by.... probably next month. I can't believe it's been 7 years since I last visited. I'll have to check to see which ferries to take again. See you soon.

Anytime you're hungry. Thanks for viewing my video on Mom's Sticky Rice Dumplings.

Haha. Yes, very serious, especially when food is involved. Thanks for viewing my video on Mom's Sticky Rice Wraps In Bamboo Leaves.

One of my relatives cuts her Chinese sausage the width of toothpicks. When you unfold the leaves, you see these red slivers of Chinese sausage that looks like toothpicks. Her reputation is forever legendary. Just thought I'd share that with you.

Yes, that what we try to achieve. Thanks for viewing our video on Mom's Sticky Rice Dumplings In Bamboo Leaves.

Sometimes people don't want to lose face. They don't want to be embarassed in front of ther people. Thanks for viewing my video on Mom's Sticky Rice Dumplings.