Chinese

Zongzi (Sticky Rice Dumplings)

Name: Zongzi (Sticky Rice Dumplings)
Total time: 180 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 2 cups Glutinous rice (soaked in water overnight); 1/2 lb Pork belly (cut into 1-inch cubes); 10 Dried bamboo leaves (soaked overnight and boiled for 10 minutes); 5 Salted duck egg yolks (halved); 1/4 cup Dried shrimp (soaked); 1/4 cup Shiitake mushrooms (soaked and sliced); 2 tbsp Dark soy sauce; 1 tbsp Shaoxing wine; 1 tsp Five-spice powder; Kitchen twine

Bamboo leaves wrapped around glutinous rice and various fillings, steamed to perfection.

180 minutes

Serves 1

Lunch/Snack

Contains common allergens

Egg Seafood Shellfish Soy Wheat

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Instructions

6 steps

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.

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