How to Choose the Right Bamboo Leaves & Dried Ingredients for Your Traditional Recipes
When it comes to preparing traditional Chinese dishes, especially festive ones like zongzi (rice dumplings), the quality of your ingredients matters more than you might think. Here’s a quick guide on how to pick the best for your home cooking.
🌿 Choosing the Right Bamboo Leaves
Whether you're making Hokkien-style zongzi or kee chang, bamboo leaves are the heart of it all. Here's what to look out for:
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Size & Shape
Bigger, broader leaves are easier to wrap with, especially if you’re new to making dumplings. Look for leaves that are averagely 13-14cm for savoury dumplings, 7-8cm for kee changs. -
Color & Texture
Good quality bamboo leaves should be greenish-brown, not yellow or overly dry. They should feel smooth and slightly flexible—not brittle or flaky. Dry bamboo leaves are harder to rehydrate and they will break easily. -
Scent
Fresh dried bamboo leaves have a subtle, clean grassy aroma. If the leaves smell sour or moldy, skip them! -
Storage Tip:
Store them in a cool, dry place. Before use, rinse, soak the leaves overnight to soften them and remove any impurities. Boil them for a minimum 30 minutes prior to wrapping.
🍄 Dried Shiitake Mushrooms: Aroma is Key
A staple in many Chinese dishes, dried shiitake mushrooms bring a rich umami flavor to your cooking. Look for:
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Thick, Cracked Caps (花菇)
The more cracks, the more flavour! These are also known as “flower mushrooms”. Pick the small to medium sized ones. We recommend these : Chinese Shiitake Mushroom or Hu Bei Jing Shan Premium Mushroom -
Scent
A strong earthy aroma means the mushrooms are well-dried and full of flavor. If they smell musty or dull, they're likely past their prime.
🌰 Dried Chestnuts & Black Eye Beans / Mung Beans
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Whole & Plump
Avoid broken or shriveled pieces. For Chestnuts, choose small - medium size for easy wrapping. -
Clean with Minimal Wrinkles
This means they've been properly dried without excessive processing.
🥣 Bonus Tips: Soaking & Cooking
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Always soak your dried ingredients before cooking unless stated otherwise.
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Use filtered water to retain the ingredient’s original flavour.