I attempted to look at the history behind Chinese leek boxes also known as Chinese chive pockets (as well as any combination of the two), but there wasn’t really much. I assume this is because that they are typically grouped together under the larger umbrella of “jiaozi” or dumpling.
Essentially, they are little pockets of dough filled with Chinese garlic chives, bits of egg, and occasionally some type of meat. They are pan fried and can be manipulated into any shape that you want. You make the dough, fold the filling into them, and simply fry them on a pan!
Some pictures below of the process 🙂
a pot of flour, a bowl of dough,and the swift hands of my mother making the dough circles
gently scooping the filling onto a dough piece
a close up of the Chinese leek boxes precooked!
a close up of the filling, egg, shrimp, and chives
the half-eaten finished product, crisp and slightly floury, juicy and full of flavor!
My mother has always loved watching cooking videos on the Internet. Each time, they inspire her to try something new and fun, usually enlisting me to help her with the activity. This time, it was Chinese zongzi!
Zongzi are typically made in celebration of the Duanwu Festival in Chinese culture, a popular belief being that it is in commemoration of the death of Qu Yuan, who committed suicide due to grief when his hometown was conquered. Villagers threw packets of rice in the waters where he died so that fish would not eat his body.
The ones that me and my mother made today are tetrahedral shaped and of two types: sweet and salty. The salty ones had a combination of dried shrimp, pork, Chinese black mushrooms, dried scallops, and sticky rice. The sweet ones were made with mung beans and sticky rice. We wrap each of the zongzi up with soaked bamboo leaves and tie it with string. After we finish making them, we boil them for a couple hours, cut the string, and can eat them in the leaves. 🙂 A couple of pictures below of the process.