Zongzi

Zongzi, also known as sticky rice dumpling, is a traditional Chinese food that is often eaten during the Dragon Boat Festival, celebrated on the fifth day of the fifth month of the Chinese lunar calendar. These savory and sweet parcels are made of sticky rice filled with various ingredients and wrapped in bamboo leaves. The tradition of eating zongzi is believed to commemorate the death of the poet Qu Yuan. It is said that villagers dropped zongzi into rivers to prevent fish from eating his body.

Ingredients

• Sticky rice - 4 cups
• Pork belly - 200g, cut into pieces
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, minced
• Shiitake mushrooms - 8, soaked and sliced
• Peanuts - 1 cup, soaked overnight
• Salted egg yolks - 4, halved
• Bamboo leaves - 20 leaves, soaked in warm water
• Cooking oil - 2 tablespoons
• Five-spice powder - 1 teaspoon
• Salt - 1 teaspoon
• String for tying

Preparation

Step 1: Prepare the sticky rice

Start by rinsing the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. This will ensure that the grains absorb enough water and cook evenly.

Step 2: Prepare the fillings

In a bowl, marinate the pork belly with soy sauce, ginger, and five-spice powder for at least 30 minutes. This step enhances the flavors of the meat and creates a delicious filling.

Step 3: Prepare the bamboo leaves

Soak the bamboo leaves in warm water for 20 minutes, and then rinse them thoroughly to remove any dirt. Boil them for 5 minutes to make them pliable. This is essential for shaping the zongzi.

Cooking Process

Step 1: Sauté the ingredients

Heat cooking oil in a pan over medium heat. Add the marinated pork belly, shiitake mushrooms, and peanuts. Sauté for about 5 minutes, until fragrant and the pork is browned.

Step 2: Assemble the zongzi

1. Take two bamboo leaves and overlap them to form a cone shape.
2. Fill the cone halfway with sticky rice and press it gently to create a space for the filling.
3. Add a piece of pork, a slice of shiitake mushroom, a few peanuts, and half a salted egg yolk into the center.
4. Cover the filling with more sticky rice until it forms a slightly rounded top.
5. Fold the top of the leaves down, tightly encasing the filling, and shape it into a tight pyramid.
6. Secure the parcel by tying it with string, making sure it is tight enough to hold but not too tight to burst during cooking.

Step 3: Cook the zongzi

Bring a large pot of water to a boil and gently place the zongzi into the pot, ensuring they are fully submerged. Cover the pot and cook for approximately 3 hours over medium heat. Keep adding hot water as necessary to ensure the zongzi remain submerged. Use a cooking timer to make sure the timing is accurate.

How to Enjoy

Once cooked, let the zongzi cool for a few minutes before unwrapping the bamboo leaves. Zongzi can be served hot or at room temperature, and they are often enjoyed as a snack or part of a meal. The mix of sticky rice and flavorful filling makes each bite a delightful experience. Pair with tea or soy milk for an authentic taste of the Dragon Boat Festival.