I mentioned in my fresh strawberry tart post that I went over to a friend’s house to make Chinese sticky rice dumplings. These rice dumplings, or 粽子 (zongzi), are traditionally eaten during the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar. They can be likened to tamales or even humitas, but zongzi are typically a steamed package of bamboo leaves that impart a special fragrance to the glutinous (sticky) rice inside, which in turn reveals a filling that can be either savoury or sweet.
Wrapping zongzi was once a family affair, but they are quite common in Asian grocery stores now and not just available around Dragon Boat Festival time. I’m not good enough to be able to teach you how to wrap and make zongzi so the following will be text-light and photo-heavy.