Zongzi (Chinese Bamboo-Wrapped Sticky Rice Dumplings)
Zongzi are traditional Chinese sticky rice dumplings wrapped in bamboo leaves and simmered for hours. Glutinous rice is soaked overnight, then bundled around a filling of soy-braised pork belly and rehydrated shiitake mushrooms seasoned with oyster sauce. The bamboo leaves are folded into a tight shape and secured with kitchen twine before being submerged in boiling water for two hours or more. During this cooking, the rice absorbs the rendered fat and seasoning from the pork, becoming dense, sticky, and deeply flavored. The bamboo leaves impart a subtle grassy fragrance that permeates every grain. While traditionally eaten during the Dragon Boat Festival, zongzi are available year-round across southern China.
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Instructions
- 1
Soak glutinous rice for at least 4 hours and boil bamboo leaves for 30 minutes to soften.
- 2
Cut pork belly into chunks and marinate with soy sauce, oyster sauce, and sugar for 20 minutes.
- 3
Rehydrate shiitake mushrooms, halve them, and quickly stir-fry with marinated pork.
- 4
Overlap two leaves into a cone shape, then fill with rice, filling, and more rice.
- 5
Fold tightly, tie with twine, and simmer in boiling water over low heat for 2 hours.
- 6
Drain and rest for 10 minutes, then unwrap and serve warm.
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