Zongzi

Ingredients

• •20 dried bamboo leaves, soaked and rinsed
• •3 cups glutinous rice, soaked 4 hours
• •1 lb pork belly, cut into chunks
• •1 cup dried mung beans, soaked and split
• •6 dried shiitake mushrooms, soaked and diced
• •4 tbsp light soy sauce
• •2 tbsp dark soy sauce
• •2 tbsp Shaoxing wine
• •1 tbsp five-spice powder
• •2 tsp salt, divided
• •Kitchen twine, for tying

Steps

1. 1.Marinate the pork belly chunks in soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and 1 tsp salt for at least 1 hour.
2. 2.Drain the soaked rice and toss it with a little soy sauce and oil so the grains are lightly seasoned before wrapping.
3. 3.Take two bamboo leaves overlapping with the rough, shiny side facing out, and fold into a cone shape near the wide end.
4. 4.Layer a spoonful of rice, mung beans, mushroom, and a chunk of marinated pork, then top with more rice, pressing down to pack it tightly and remove air pockets.
5. 5.Fold the leaves over the filling to fully enclose it into a tight pyramid or bundle shape, then wrap tightly with kitchen twine.
6. 6.Place the tied zongzi in a large pot, weigh them down with a heavy plate so they stay fully submerged, and cover completely with water.
7. 7.Boil for 2.5 to 3 hours, topping up with hot water as needed to keep them submerged, until the rice is fully tender and translucent.