📝 About This Recipe
Zongzi is a timeless Chinese delicacy traditionally enjoyed during the Dragon Boat Festival, featuring glutinous rice wrapped in fragrant bamboo leaves. These pyramid-shaped parcels are slow-boiled to perfection, allowing the rice to absorb the earthy, tea-like aroma of the leaves while the pork belly melts into a succulent, savory center. Each bite offers a harmonious blend of textures, from the chewy rice and velvety salted egg yolk to the umami-rich shiitake mushrooms and dried shrimp.
🥗 Ingredients
The Wrappers
- 30-40 pieces Dried Bamboo Leaves (Large size; allows for breakage)
- 1 roll Kitchen Twine (Cotton string for tying)
The Rice Base
- 1 kg Long-grain Glutinous Rice (Also known as sweet rice or sticky rice)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (For a rich amber color)
- 1 teaspoon Salt
- 1 tablespoon Vegetable Oil (Prevents sticking to the leaves)
The Savory Filling
- 500 grams Pork Belly (Cut into 1.5-inch cubes)
- 7 pieces Salted Egg Yolks (Halved)
- 8-10 pieces Dried Shiitake Mushrooms (Rehydrated and halved)
- 1/4 cup Dried Shrimp (Soaked for 20 minutes)
- 1/2 cup Raw Peanuts (Soaked overnight)
- 1 teaspoon Five Spice Powder
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Sugar
👨🍳 Instructions
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1
Begin the preparation the night before by soaking the glutinous rice and raw peanuts in separate bowls of water for at least 8-12 hours.
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2
Submerge the dried bamboo leaves in a large tub of warm water overnight. Weigh them down with a heavy plate to ensure they stay submerged and become flexible.
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3
Marinate the pork belly cubes with five spice powder, Shaoxing wine, sugar, and a splash of soy sauce. Cover and refrigerate overnight for maximum flavor penetration.
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4
The next day, boil the bamboo leaves in a large pot of water for 15 minutes to further soften them and sanitize. Scrub each leaf gently under cold running water to remove any grit, then trim the tough stem ends with scissors.
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5
Drain the soaked rice and peanuts. Mix them together in a large bowl with the light soy sauce, dark soy sauce, salt, and vegetable oil until every grain is evenly coated and glistening.
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6
To assemble, take two bamboo leaves. Overlap them lengthwise with the smooth sides facing up. Fold them into a cone shape, ensuring the bottom tip is tightly sealed so no rice escapes.
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7
Add 1-2 tablespoons of the rice mixture into the bottom of the cone. Press down firmly to create a solid base.
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8
Layer in your fillings: one piece of pork belly, half a salted egg yolk, a piece of mushroom, and a few dried shrimp.
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9
Top with more rice until the cone is full, leaving about half an inch of space at the top.
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10
Fold the top of the leaves over the rice to close the 'lid.' Wrap the remaining leaf ends around the sides of the pyramid. Secure the parcel tightly with kitchen twine, tying a double knot.
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11
Place the Zongzi in a large pot and cover completely with water. The water level should be at least 2 inches above the dumplings.
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12
Bring to a boil, then reduce heat to medium-low. Simmer for 3 hours. Check periodically and add boiling water if the level drops.
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13
Once cooked, remove the Zongzi from the water and hang them or place them in a colander to drain and cool slightly before serving.
💡 Chef's Tips
Always use long-grain glutinous rice for a better texture; short-grain can become too mushy. Ensure the twine is tied firmly but not excessively tight, as the rice will expand slightly during cooking. If the bamboo leaves tear, use an extra leaf to 'patch' the hole before tying. Leftover Zongzi can be frozen for up to 3 months; simply steam them for 20 minutes to reheat. Do not skip the oil in the rice; it is essential for making sure the rice peels away from the leaf easily.
🍽️ Serving Suggestions
Serve warm with a side of sweet chili sauce or light soy sauce for dipping. Pair with a hot cup of Pu-erh or Oolong tea to help digest the rich pork belly. Enjoy as a hearty breakfast or a portable lunch, as they stay moist for hours. Serve alongside a simple smashed cucumber salad to provide a refreshing crunch against the soft rice.