Zongzi (Sticky Rice Dumplings)
Bamboo leaves wrapped around glutinous rice and various fillings, steamed to perfection.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Marinate the Pork: Toss the pork belly cubes with 1 tbsp dark soy sauce, Shaoxing wine, five-spice powder, and a pinch of salt. Marinate overnight.
- 2
Prepare the Rice: Drain the soaked glutinous rice completely. Toss it with the remaining 1 tbsp dark soy sauce and a pinch of salt until evenly colored.
- 3
Form the Cone: Take two prepared bamboo leaves and overlap them slightly in opposite directions. Fold them in the middle to create a tight, leak-proof funnel or cone shape.
- 4
Fill: Place 2 tbsp of rice at the bottom of the cone. Add a piece of marinated pork, half a salted egg yolk, a few dried shrimp, and some mushrooms. Cover completely with another 2 tbsp of rice, pressing down firmly.
- 5
Wrap and Tie: Fold the top part of the leaves tightly over the open cone to seal it completely, creating a pyramid shape. Wrap tightly with kitchen twine, tying a firm knot so it doesn't expand and burst while cooking.
- 6
Boil: Place the wrapped Zongzi in a large pot and cover entirely with cold water. Bring to a rolling boil, then reduce the heat to medium-low. Cover and simmer continuously for 2.5 to 3 hours. Drain, unwrap the leaves, and serve hot.
Plan it in Listahan
Add Zongzi (Sticky Rice Dumplings) to your week, check it against your household's allergens, and build the shopping list automatically.