Zongzi (Savory Pork and Rice Dumpling)

🛒 Ingredients

• Glutinous Rice (cooked) 150 g · 208 kcal
• Pork Belly (raw) 50 g · 230 kcal
• Salted Duck Egg Yolk 15 g · 50 kcal
• Dried Shiitake Mushrooms (rehydrated) 20 g · 5 kcal
• Raw Peanuts (shelled) 10 g · 56 kcal
• Light Soy Sauce 15 g · 8 kcal
• Dark Soy Sauce 5 g · 3 kcal
• Shaoxing Wine 5 g · 5 kcal
• Five-spice powder 1 g · 3 kcal
• Bamboo Leaves (dried) 0 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried bamboo leaves in hot water for at least 30 minutes, then scrub clean and set aside. Separately, soak glutinous rice in water overnight or for at least 4 hours.
2. Cut pork belly into 1-inch pieces and marinate with light soy sauce, dark soy sauce, Shaoxing wine, and five-spice powder for at least 1 hour. Rehydrate dried shiitake mushrooms, then slice them.
3. Drain the soaked glutinous rice and mix with a splash of light soy sauce and dark soy sauce for seasoning and color. Prepare salted duck egg yolks by halving them, and have raw peanuts ready.
4. Take two bamboo leaves, overlap them slightly, and fold into a cone shape. Fill the cone with a layer of seasoned glutinous rice, followed by marinated pork, salted egg yolk, shiitake mushrooms, and peanuts.
5. Cover the fillings with more seasoned rice, then fold the bamboo leaves to fully enclose the dumpling, forming a pyramid or tetrahedron shape. Secure tightly with cooking string.
6. Place the wrapped zongzi in a large pot, cover with plenty of water, ensuring they are fully submerged. Bring to a boil, then reduce heat and simmer for 2.5 to 4 hours until the rice is tender and the fillings are cooked through.
7. Once cooked, remove the zongzi from the pot, drain, and allow them to cool slightly before unwrapping and serving. They can be enjoyed warm or at room temperature.