Ingredients
- About 22 large bamboo leaves, soaked in hot water for four hours until pliable
- Uncolored string (cut into 8 inch pieces)
- 2 pounds of glutinous rice (aka sticky rice)
- 3.5 pounds of fatty pork (pork butt or pork belly work well)
- 1 cup of light soy sauce
- 1 large handful of scallions
- 2 tablespoons of sugar, to taste
- Shaoxing rice wine, to taste
Method
- For the filling, dice your fatty pork into roughly 1 inch cubes and marinate for two hours in a half cup of soy sauce plus scallions. Meanwhile, rinse your uncooked glutinous rice, add soy sauce to taste.
- Cut the strings for tying the zongzi.
- In a wok, add oil and brown your pork, adding more soy sauce, Shaoxing rice wine and sugar to taste.
- Put the cooked meat in a bowl and let cool. Reserve the liquid and mix in with the rice.
- Make sure there are no holes in any of your bamboo leaves. Grab one bamboo leaf, and cut off its stem. Make a cone using the bottom of the leaf. Make sure the tip of the cone is sealed. Add a few spoonfuls of rice. When you get to the center of your zongzi, add two or three chunks of meat. Use a single chopstick to get the rice into the corners of the zongzi. Using a spoon, spoon more rice over the pork into the cone until it is almost full. Leave a 5cm gap unfilled so the rice will have room to expand.
- Fold the remaining part of the leaf over the top of the cone and wrap the rest tightly around the zongzi. Then tie a piece of string all around the zongzi.
- Boil for about 40 minutes and enjoy.
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