snapshot/Chinese: ZONG ZI

Last week during Duan Wu Jie was time for these pockets of sticky rice filled with savory or sweet. My friend spent hours making these to share with us- stuffing the sticky rice with abalone, egg, fatty pork, mushrooms and chestnuts and then wrapping them in bamboo leaves.

Do you have a favorite place to buy zong zi from, or do you make them at home with your family? I had a chance to make them a few years ago, but when the craving hits I usually go to Jiu Ru or Little Shanghai, though I'm sure everyone likes their mom/grandma/family's version the best. When my mom used to make them when we were little, she would put in extra mushrooms for me since she knew I liked that part the best.