Zong Zi Recipe

Soak glutinous rice

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 2 cups of water (enough to cover) for at least 4 hours, preferably overnight. Drain thoroughly just before stuffing.

Prepare mushrooms and mung beans

Soak dried shiitake mushrooms in warm water for 30–60 minutes until soft. Reserve soaking liquid, strain and set aside. If using dried split mung beans, rinse and soak for 1 hour, or use cooked mung beans.

Prepare optional components

If using salted egg yolks, steam or bake them for 10 minutes until set; cut in half if large. If using chestnuts, use pre-cooked chestnuts or simmer raw chestnuts until tender and peel.

Marinate pork and mushrooms

Drain and finely chop rehydrated shiitake caps (reserve stems for stock or discard). In a bowl combine pork belly cubes, chopped mushrooms, 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1/4 tsp white pepper, 1/8 tsp five-spice powder and 1/2 tbs vegetable oil. Mix and marinate for 30 minutes (or up to 2 hours) in the fridge.

Lightly fry filling

Heat 1.5 tbs vegetable oil in a skillet over medium heat. Add marinated pork and cook until browned and partly rendered, about 6–8 minutes. Add 1 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar, and 1/4 tsp salt. Stir until sauce is mostly absorbed and pork is well seasoned. Remove from heat and let cool.

Season the drained glutinous rice: in a large bowl, combine drained rice with 1 tbs light soy sauce, 1 tbs sesame oil, 1/4 tsp white pepper and a pinch (about 1/4 tsp) salt. Toss gently so rice is evenly coated. If you reserved mushroom soaking liquid, you may add 2–3 tbs of the strained liquid to enhance umami (do not add gritty sediment).

Prepare bamboo leaves

Rinse the dried bamboo leaves, then soak them in hot water for at least 30 minutes until pliable. Boil the leaves for 5 minutes to sterilize and remove stiffness, then rinse under cold water. Wipe each leaf dry. Overlap pairs (or triples) of leaves when wrapping for strength.

Assemble zong zi

Work with one set of 2–3 overlapping leaves. Shape a cone with the leaves. Spoon a layer of seasoned glutinous rice (about 2–3 tbs) into the cone, press lightly. Add a portion of the pork filling (about 1–2 tbs), one half salted egg yolk (if using), one chestnut and a small spoon of mung beans as desired. Cover with more rice to fill the cone, leaving no large air gaps; press gently but not too tight (rice expands). Fold leaves over to enclose the parcel into a tight triangular/rectangular package. Wrap with kitchen twine securely, tying 2–3 times. Repeat until rice and filling are used. Each zong zi will be about 80–120 g depending on packing; aim to make 10–12 medium zong zi.

Cook zong zi

Place wrapped zong zi in a large pot and cover with water by at least 2 inches. If necessary, weigh them down with a plate. Bring to a rolling boil over high heat, then reduce to a steady simmer. Simmer for 2.5 to 3 hours for medium-sized zong zi, adding boiling water as needed to keep them submerged. Alternatively, use a pressure cooker: cook at high pressure for 45–60 minutes, then natural release for 10 minutes.

Rest and serve

When cooked, remove zong zi from the pot and let cool for 10–15 minutes before unwrapping. Serve warm. Leftovers can be refrigerated for up to 3 days or frozen. To reheat, steam for 20–30 minutes from refrigerated or 40–50 minutes from frozen until heated through.