Zongzi

Ingredients

Sticky rice

2 cups, soaked for at least 4 hours or overnight

Pork belly

200g, diced

Dried shrimp

50g, soaked in warm water for 15 minutes

Dried shiitake mushrooms

4, soaked in warm water and sliced

Bamboo leaves

10-12, soaked in warm water for 30 minutes

Soy sauce

2 tablespoons

Dark soy sauce

1 tablespoon

Sesame oil

1 tablespoon

Five-spice powder

1 teaspoon

Salt

to taste

Kitchen twine

for tying the zongzi

Instructions

1. Soak the sticky rice in water for at least 4 hours or overnight. Drain and set aside.
2. In a pan, heat a splash of sesame oil and sauté the diced pork belly over medium heat until browned and cooked through.
3. Add the soaked and sliced shiitake mushrooms and dried shrimp to the pan, stirring for a few minutes until fragrant.
4. Season the filling with salt, soy sauce, dark soy sauce, and five-spice powder. Mix well and set aside to cool.
5. Prepare the bamboo leaves by overlapping two leaves to form a cone shape.
6. Add a spoonful of sticky rice to the bottom of the cone, pressing it down slightly.
7. Spoon a portion of the savory filling on top of the rice.
8. Cover the filling with another layer of sticky rice, pressing down gently.
9. Fold the bamboo leaves over the rice to form a tight package, ensuring the filling is completely enclosed.
10. Secure the package with kitchen twine, tying it tightly to prevent any leakage during steaming.
11. Repeat the process with the remaining bamboo leaves, rice, and filling.
12. Place the zongzi in a steamer basket lined with a cloth to prevent sticking. Steam for 2 hours, or until the rice is cooked and flavors meld beautifully.
13. Carefully remove the zongzi from the steamer and let them cool slightly before serving.
14. To serve, unwrap the zongzi and enjoy them as a delicious snack or main dish.