Chinese
Zongzi
Bamboo-leaf zongzi packed with sticky rice, soy-braised pork, mushrooms, and salted egg yolk for Dragon Boat Festival.
16 servings · 120 minutes prep · 180 minutes cook
Ingredients
Main
- 3 cups sticky rice, soaked overnight and drained
- 32 whole bamboo leaves, soaked overnight
- 1 1/2 lb pork belly, cut into 1-inch pieces
- 1/4 cup light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp shaoxing wine
- 1 tbsp granulated sugar
- 1 tsp five-spice powder
- 1 tsp kosher salt
- 8 whole shiitake mushrooms, soaked and halved
- 8 whole salted duck egg yolks, halved
Directions
Method
- Soak the sticky rice and bamboo leaves separately overnight. Drain the rice well before seasoning or wrapping.
- Marinate the pork belly with the light soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, and kosher salt for at least 4 hours.
- Boil the bamboo leaves for 10 minutes, rinse well, and trim any tough stem ends so the leaves fold without tearing.
- Overlap two leaves and fold them into a cone. Add a spoonful of rice, then pork, shiitake mushrooms, salted duck egg yolk, and more rice, packing gently so there are no large gaps.
- Fold the leaves over the filling into a tight pyramid or pillow shape and tie securely with kitchen string. Repeat with the remaining leaves and filling.
- Keep the zongzi fully submerged at a gentle simmer until the rice is tender and the pork is soft and at least {{temperature:190°F}}, 2 1/2-3 hours. Rest briefly, then unwrap and serve warm.
