Zongzi

Zongzi are the fragrant sticky-rice dumplings of the Dragon Boat Festival, wrapped in bamboo leaves and steamed or boiled until tender. This savoury version hides seasoned pork and salted egg yolk inside glutinous rice. Unwrapping one releases a wonderful, earthy aroma that is pure celebration.

Prep time

30 mins

Cook time

90 mins

Total time

2 hours

Servings

8 servings

Calories

380

Ingredients

• 500 g glutinous rice, soaked overnight
• 20 dried bamboo leaves, soaked
• 300 g pork belly, cubed
• 4 salted duck egg yolks, halved
• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 teaspoon five-spice powder
• Kitchen string, for tying
• 2 tablespoons vegetable oil

Instructions

1. Soak the rice overnight, drain, and toss with 1 tablespoon of soy sauce and the oil.
2. Marinate the pork belly with the remaining soy sauce, Shaoxing wine, sugar and five-spice for at least 1 hour.
3. Soak the bamboo leaves in hot water until pliable, then rinse and pat dry.
4. Fold two leaves into a cone, spoon in some rice, add a piece of pork and half an egg yolk, then cover with more rice.
5. Fold the leaves over to enclose the filling completely and tie firmly with string.
6. Place the zongzi in a large pot, cover with water and bring to a boil.
7. Simmer for 90 minutes, topping up the water as needed, then rest for 10 minutes before unwrapping.

Pro tips

• Soak the bamboo leaves well or they will crack when folding.
• Do not pack the rice too tightly; it expands as it cooks.
• Tie the string snugly but not so tight that the leaves split.
• Leftover zongzi keep in the fridge for 3 days and reheat by steaming.

Frequently asked questions