Zongzi

Ingredients

• 3 cups glutinous rice
• 1 lb pork belly, cut into 1-inch chunks
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 teaspoon five-spice powder
• 1 teaspoon sugar
• 8 dried shiitake mushrooms, soaked and halved
• 1/2 cup dried salted egg yolks or fresh cooked egg yolks (optional)
• 30 dried bamboo leaves
• Kitchen string
• 2 tablespoons vegetable oil

Before you cook

• Soak the glutinous rice in water for 4 hours, then drain.
• Soak the bamboo leaves in hot water for 30 minutes, then scrub each leaf clean.
• Soak the dried shiitake mushrooms in warm water until soft, then halve them.

Steps

1. Toss the pork belly with the soy sauces, Shaoxing wine, five-spice powder and sugar and marinate for 30 minutes.
2. Heat the oil in a pan and sear the marinated pork for 5 minutes, then set it aside with its juices.
3. Toss the drained rice with 3 tablespoons of the reserved pork marinade juices.
4. Take two bamboo leaves and overlap them, then fold them into a cone shape.
5. Spoon a layer of rice into the bottom of the cone.
6. Add a piece of pork, a mushroom half, and an egg yolk if using.
7. Cover the filling with more rice, pressing it down firmly to remove air pockets.
8. Fold the top of the leaves down over the filling to seal the pyramid shape.
9. Wrap kitchen string tightly around the bundle several times and tie it off.
10. Repeat with the remaining leaves, rice and filling.
11. Place the bundles in a large pot and cover completely with water.
12. Bring to a boil, then reduce to a simmer and cook for 3 hours, topping up water as needed to keep them submerged.
13. Lift the zongzi out and let them cool for 10 minutes before unwrapping.