Zong Zi Recipe
Glutinous rice wrapped in bamboo leaves, traditionally made to commemorate Qu Yuan, a famous poet.
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Ingredients
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Rice and Fillings
Wrapping
Method
Preparation
- 1
Soak the Rice
Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- 2
Prepare the Fillings
Cut the pork belly into small cubes. Soak the dried shiitake mushrooms in warm water until soft, then slice. Rinse the dried shrimp and chop coarsely.
- 3
Marinate the Fillings
In a mixing bowl, combine the cubed pork belly, shiitake mushrooms, dried shrimp, salt, soy sauce, white pepper, and five-spice powder. Mix well and let it marinate for 30 minutes.
Wrapping and Cooking
- 4
Prepare Bamboo Leaves
Soak the bamboo leaves in hot water for about 30 minutes to soften them. Wipe the leaves clean and lay them flat.
- 5
Wrap the Zong Zi
Take 2-3 bamboo leaves and overlap them slightly. Place a scoop of soaked rice in the center, followed by a portion of the marinated filling, and then cover with more rice. Fold the leaves over to form a triangular shape and tie securely with kitchen twine.
- 6
Cook the Zong Zi
In a large pot, place the wrapped zong zi and cover them with water. Bring to a boil, then reduce to a simmer. Cook for 2-3 hours, ensuring the zong zi are submerged in water throughout the cooking process.
- 7
Serve
Once cooked, remove the zong zi from the pot and let them cool slightly before unwrapping. Serve warm, with soy sauce or chili sauce on the side if desired.
