Zong Zi Recipe
Glutinous rice wrapped in bamboo leaves, traditionally made to commemorate the poet Qu Yuan.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Soak the Rice and Beans
Soak the glutinous rice in water for at least 4 hours or overnight. Soak the dried mung beans for 2 hours.
- 2
Prepare the Bamboo Leaves
Soak the bamboo leaves in hot water for about 30 minutes until they are pliable. Rinse them under cold water and set aside.
- 3
Prepare the Fillings
Rehydrate the dried shiitake mushrooms in warm water for 30 minutes, chop them into small pieces. Dice the pork belly into small cubes and marinate with salt, soy sauce, and five-spice powder for at least 30 minutes.
Assembly
- 4
Assemble Zong Zi
Take two bamboo leaves and overlap them, creating a cone shape at the bottom. Add a layer of glutinous rice, followed by a layer of marinated pork, shiitake mushrooms, and mung beans. Optionally, add chestnuts or dried shrimp. Top with another layer of glutinous rice to cover the filling.
- 5
Wrap the Zong Zi
Fold the sides of the bamboo leaves over the filling and twist the top to seal the zong zi. Use kitchen twine to tie the bundle securely.
Cooking
- 6
Cook the Zong Zi
Place the wrapped zong zi in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 2 to 3 hours, adding more water as necessary to keep them submerged.
- 7
Serve
Once cooked, remove from water and let cool slightly. Unwrap the zong zi and serve warm, or at room temperature, with soy sauce if desired.
