📝 About This Recipe
A cornerstone of the Dragon Boat Festival, Zongzi are aromatic parcels of glutinous rice wrapped in bamboo leaves and slow-cooked to perfection. This savory version features succulent pork belly marinated in five-spice, creamy salted egg yolks, and earthy shiitake mushrooms, offering a symphony of textures in every bite. The bamboo leaves impart a delicate, tea-like fragrance that permeates the rice, creating a portable snack that is as rich in history as it is in flavor.
🥗 Ingredients
The Rice and Leaves
- 1 kg Glutinous rice (long-grain) (soaked for at least 4 hours or overnight)
- 30-35 pieces Dried bamboo leaves (extra for breakage; soaked overnight)
- 1 roll Kitchen twine (for tying)
- 2 tablespoons Light soy sauce (to season the rice)
- 1 tablespoon Dark soy sauce (for rice color)
The Savory Filling
- 500 g Pork belly (cut into 12 bite-sized chunks)
- 6-12 pieces Salted egg yolks (halved or whole depending on preference)
- 12 pieces Dried shiitake mushrooms (rehydrated and stems removed)
- 1/4 cup Dried shrimp (soaked and drained)
- 1/2 cup Raw peanuts (soaked for 4 hours)
Marinade and Seasoning
- 1 teaspoon Five-spice powder
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sugar
- 1 tablespoon Sesame oil
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
-
1
Prepare the leaves: Soak dried bamboo leaves in a large basin of water overnight. Before using, boil them for 15 minutes to make them pliable, then scrub each leaf gently with a damp cloth and trim the tough stem ends.
-
2
Marinate the pork: Combine the pork belly chunks with five-spice powder, Shaoxing wine, sugar, salt, and a splash of soy sauce. Let marinate in the refrigerator for at least 4 hours, preferably overnight.
-
3
Prepare the rice: Drain the soaked glutinous rice thoroughly. Mix it with light soy sauce, dark soy sauce, and a teaspoon of salt until the color is an even, pale amber.
-
4
Sauté aromatics: Heat a little oil in a pan and quickly stir-fry the rehydrated shrimp and mushrooms until fragrant. Set aside.
-
5
Form the cone: Take two bamboo leaves, overlapping them slightly lengthwise with the smooth sides facing up. Fold them into a funnel shape, ensuring the bottom tip is tightly closed so rice doesn't leak.
-
6
First layer: Add 1-2 tablespoons of rice into the bottom of the cone, pressing down gently with a spoon to fill the tip.
-
7
Add filling: Place one piece of pork, one mushroom, a salted egg yolk, a few peanuts, and some dried shrimp in the center.
-
8
Top with rice: Cover the filling with more glutinous rice until the cone is nearly full, leaving about half an inch of space at the top.
-
9
Fold and seal: Fold the top of the leaves over the rice to close the pyramid. Fold the overhanging sides of the leaves down around the body of the Zongzi to create a tight triangular package.
-
10
Secure: Wrap kitchen twine around the Zongzi several times and tie a firm double knot. It should be snug but not so tight that it cuts into the leaves, as the rice will expand.
-
11
Boil: Place the Zongzi in a large pot and cover completely with water. Place a heavy plate on top to keep them submerged. Bring to a boil, then reduce to a simmer and cook for 3 hours. Check occasionally to ensure they remain underwater, adding boiling water if necessary.
-
12
Rest and serve: Once cooked, remove from the water and hang them or place them in a colander to drain and cool slightly. The rice sets as it cools, making it easier to unwrap.
💡 Chef's Tips
Always use long-grain glutinous rice for savory Zongzi and short-grain for sweet versions for the best texture. Ensure there are no holes in your bamboo leaf cone; if a leaf tears, simply wrap a second leaf around the outside for reinforcement. Do not overfill the parcels, as the rice needs room to expand during the 3-hour boil. If using a pressure cooker, you can reduce the cooking time to 60-90 minutes. Leftover Zongzi freeze beautifully; just re-steam them for 15-20 minutes when ready to eat.
🍽️ Serving Suggestions
Serve warm, unwrapped on a plate, with a side of sweet chili sauce or spicy bean paste for dipping. Pair with a hot cup of Pu-erh or Oolong tea to help cut through the richness of the pork belly. Enjoy as a hearty breakfast or a substantial afternoon snack. For a traditional touch, serve alongside a simple cucumber salad to provide a refreshing crunch.