Zong Zi Recipe

Rinse the dried bamboo leaves thoroughly under running water to remove dust. Place leaves into a large bowl and cover with hot water. Soak for at least 2 hours or until pliable; change the water once if very dirty. After soaking, boil the leaves in fresh water for 10 minutes to sterilize and further soften. Drain and rinse under cold water. Pat leaves dry and stack into bundles for easy handling.

Soak the glutinous rice in warm water for 4–6 hours or overnight. Drain thoroughly and set aside in a colander for 10–15 minutes to remove excess water before seasoning.

Soak the dried shiitake mushrooms in warm water for 30–60 minutes until softened. Reserve the soaking liquid (strain to remove grit) for use if desired. Squeeze mushrooms dry, remove stems, and slice thinly.

If using dried shrimp, rinse and soak in warm water for 15 minutes, then drain.

If using dried chestnuts, soak until softened (30–60 minutes) and peel if necessary.

Marinate pork and mushrooms

Cut the pork belly into 1–1.5 cm cubes. In a bowl, combine pork, sliced mushrooms, dried shrimp (if using), 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Mix thoroughly and marinate for at least 30 minutes (up to 2 hours) in the refrigerator.

Season the drained glutinous rice: in a large bowl, toss the rice with 2 tablespoons light soy sauce, 1 tablespoon toasted sesame oil, the remaining 1/2 teaspoon white pepper, and a pinch (about 1/4 teaspoon) of salt. Mix until evenly colored.

If you prefer to partially pre-cook the filling for deeper flavor, stir-fry the marinated pork and mushrooms in a skillet over medium-high heat with 1 tablespoon oil for 3–5 minutes until pork is lightly browned (it will finish cooking inside the zong zi). This step is optional but helps reduce excess liquid in fillings.

Take two cleaned bamboo leaves (one large and one small works well). Overlap them so the pointed ends align. Fold the leaves to form a cone by bringing one side up and folding the other over, creating a tight, triangular cup.

Place about 2–3 tablespoons of seasoned rice into the bottom of the cone, pressing gently to form a base (adjust rice amount to desired size).

Add a portion of filling: 1–2 pieces of marinated pork, 1–2 slices of mushroom, 1 chestnut (if using), and a small pinch (about 1/2 tablespoon) of dried shrimp, then top with another 2–3 tablespoons of rice to fully enclose the filling. Press gently to compact but do not overpack — rice expands.

Fold the top edges of the leaves down snugly to close the cone into a triangular or cylindrical packet. Use kitchen twine to tie securely around the bundle in one or two knots; trim excess string. Optionally insert a toothpick through the folds for extra security.

Repeat assembly until all rice and fillings are used. Each zong zi should weigh roughly 120–160 grams depending on rice and filling amounts (about the size of a small fist).

Place assembled zong zi into a large pot. Add enough water to fully submerge the parcels (about 4 liters for a medium pot with a rack or plate beneath to prevent direct contact). Bring water to a rolling boil over high heat.

Once boiling, reduce heat to maintain a steady simmer. Cover and simmer for 2.5 to 3 hours for fully cooked, tender rice. Top up boiling water as needed to keep zong zi submerged.

An alternative method: place zong zi in a steamer basket and steam over high heat for 3.5–4 hours, adding water as necessary.

After cooking, remove zong zi with tongs and cool slightly. Unwrap to test one zong zi for doneness: rice should be translucent and sticky, and pork fully cooked. If not fully done, return to simmer for another 20–30 minutes.

Serve zong zi warm. They can be eaten as-is or dipped in light soy sauce or a little sugar depending on taste (savory versions commonly eaten plain or with soy).

To store: refrigerate cooked zong zi for up to 3–4 days in an airtight container. Reheat by steaming for 20–30 minutes until heated through. For longer storage, freeze wrapped zong zi; reheat from frozen by steaming for 45–60 minutes.