Zongzi
Glutinous rice packed with marinated pork and salted egg yolk, wrapped in bamboo leaves and boiled for hours — a Dragon Boat Festival staple tied to the legend of the poet Qu Yuan, over two thousand years old.
Meat
⚠ Contains: Egg, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups glutinous rice, soaked for at least 4 hours
- 1 lb pork belly, cubed
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 6 dried shiitake mushrooms, soaked and sliced
- 6 salted duck egg yolks
- 20-24 dried bamboo leaves, soaked until pliable
- Kitchen string
Steps
- Marinate the pork belly in the soy sauce, Shaoxing wine, and five-spice powder for at least 30 minutes.
- Drain the soaked rice and toss it with a little of the marinade for color and flavor.
- Overlap two bamboo leaves and fold into a cone shape.
- Spoon in a layer of rice, then add a piece of marinated pork, a slice of shiitake, and a salted egg yolk, and top with more rice to fill the cone.
- Fold the leaves over the top to fully enclose the filling, forming a tight pyramid, and tie securely with kitchen string.
- Boil the wrapped zongzi in a large pot of water for 3-4 hours, topping up water as needed, until the rice is fully tender.
- Let cool slightly before unwrapping and serving.