About this dish
Glutinous rice wrapped in bamboo leaves around a savory or sweet filling, then steamed or boiled until firm.
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Ingredients
🍚2 cups glutinous rice, soaked overnight
🥩200g pork belly, marinated
🥚4 salted egg yolks
🍄Dried shiitake mushrooms, soaked
🌿Dried bamboo leaves, soaked and cleaned
🧵Kitchen string, for tying
Method
Serves 21
Fold a bamboo leaf into a cone shape.2
Add a layer of rice, then the pork, mushroom, and egg yolk filling, then top with more rice.3
Fold the leaf over to fully enclose the filling and tie securely with string.4
Boil the wrapped zongzi for 2-3 hours until the rice is fully cooked and sticky.5
Let cool slightly before unwrapping and serving.✓ What Makes it Authentic
Zongzi are traditionally eaten during the Dragon Boat Festival. Fillings vary widely by region, from savory pork and salted egg yolk in the south to sweet red bean in the north.
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