Shanghai Style Pork Zongzi (Sticky Rice Dumplings)

Method13 steps · about 16 hr

1. 1

   Step 1: The night before, put the dried bamboo leaves (75–80) in a large bowl, weigh them down and cover completely with water. In a separate food-safe container, cover the 5 lb glutinous rice with water reaching 3–4 inches above it to allow room to expand. Cover and soak overnight in the refrigerator. Keep the two soaking waters separate.

   Uses 75–80 dried bamboo leaves, for wrapping · Water, enough to submerge the bamboo leaves · 5 lb uncooked short-grain glutinous rice · Water, reaching 3–4 inches above the dry rice

   
2. 2

   Step 2: Cut the 3 lb pork belly into 1 × 2-inch chunks. Mix with the pork marinade: ¼ cup light soy sauce, 3 tbsp dark soy sauce, 4 tsp salt, 5 tbsp sugar, 3 tbsp Shaoxing wine, 1 tsp white pepper and 1 tsp five-spice powder. If no liquid is visible, add water (2 tbsp) from the optional ¼-cup allowance, 2 tbsp at a time, just until moist without a large pool underneath. Cover and refrigerate overnight.

   Uses 3 lb pork belly · ¼ cup light soy sauce, for pork marinade · 3 tablespoons dark soy sauce · 4 teaspoons salt · 5 tablespoons sugar · 3 tablespoons Shaoxing wine · 1 teaspoon white pepper · 1 teaspoon five spice powder

3. 3

   Step 3: The next day, drain the soaked leaves from step 1. Wash both sides with a soft clean cloth and rinse. Trim at least ½ inch from each coarse stem end. Keep the cleaned leaves in a bowl of fresh water so they stay flexible. Have strong food-safe kitchen twine and kitchen shears ready; the twine is equipment for tying the parcels.

   Uses Soaked bamboo leaves, lifted from their soaking water · Clean water, for rinsing and holding the washed leaves

4. 4

   Step 4: Thoroughly drain the soaked rice from step 1 and discard its soaking water. Mix with the separate rice marinade: 5 tbsp light soy sauce, 5 tbsp dark soy sauce, 1½ tbsp sugar and 2½ tbsp salt. Let the seasoned rice marinate for about 30 minutes, while keeping the pork refrigerated until wrapping.

   Marinate the seasoned rice · 30 minUses Soaked glutinous rice from the 5 lb dry stock, thoroughly drained · 5 tablespoons light soy sauce · 5 tablespoons dark soy sauce · 1½ tablespoons sugar · 2½ tablespoons salt

   
5. 5

   Step 5: Take out a working portion of the marinated pork from step 2, seasoned rice from step 4 and cleaned leaves from step 3, keeping the remaining pork refrigerated. Layer 2–3 sound leaves and fold their lower ends into a cone. Put a little seasoned rice at the bottom, add pork, then cover with more rice; add 1–2 ready roasted chestnuts if desired. Leave room for the rice to expand. Fold the sides inward, pinch the opening closed, fold the long leaf ends down over it and tie with twine to secure all openings without squeezing the parcel tightly. Replace any torn leaf.

   Uses Working portion of chilled marinated pork belly · Rice for one parcel; leave room for expansion · 2–3 sound soaked leaves per parcel · 1–2 ready roasted chestnuts per parcel, if desired

   
6. 6

   Step 6: Continue forming parcels as in step 5, using the remaining rice, marinated pork, sound leaves and optional chestnuts. Keep unused pork and assembled parcels chilled while working in batches. If free sauce starts pooling beneath the rice, drain that excess before filling. Stop when a required supply runs out and refrigerate any unused pork or rice promptly for separate cooking. The batch guide is about 30–35 zongzi, with count depending on parcel size.

   Uses First formed parcels, excluding unused ingredients · Remaining chilled marinated pork · Remaining rice for wrapping; drain any free sauce · Remaining sound soaked leaves · 1–2 ready roasted chestnuts per further parcel, if desired

   
7. 7

   Step 7: Nest the wrapped zongzi from step 6 snugly in a large soup pot, avoiding large gaps; use more than one pot or separate batches if needed. Place a heatproof plate on top if necessary to keep them down. Add cold water until completely submerged, bring to a boil, then lower to medium-low for a gentle moving simmer. Start the cooking clock only now. Simmer for at least 4 hours, with a 4–5-hour guide. Check the water level frequently throughout and add only boiling water when needed to keep every parcel submerged.

   First zongzi tenderness check · 240 minUses Wrapped parcels only, excluding unused filling and leaves · Water, enough to completely submerge the wrapped zongzi · Boiling water, as needed to keep the zongzi submerged

8. 8

   Step 8: After the first 4 hours, carefully lift and open one of the larger parcels to check that the rice is completely soft through the center and the pork is fully cooked, reaching at least 63°C. If either is not ready, refold and retie the checked parcel before returning it to the pot, then continue the gentle simmer and recheck, topping up with boiling water whenever needed. Parcel size and tying determine the final cooking time; a clock alone does not establish doneness.

   Uses Zongzi and simmering water from step 7 · Boiling water, as needed to keep the zongzi submerged

9. 9

   Step 9: Once the rice is soft and the pork has reached at least 63°C, lift the cooked parcels out of the water and let them rest off the heat for at least 3 minutes before opening or eating. Handle the hot leaves and filling carefully.

   Rest the cooked zongzi · 3 minUses Cooked parcels lifted from the cooking water

10. 10

    Step 10: Serve the rested zongzi from step 9 hot or warm. Cut off the twine and unwrap and discard the bamboo leaves. The seasoned rice and pork need no condiment; offer a little ready chili oil if desired.

    Uses Rested cooked parcels for serving · Ready chili oil, optional for serving

11. 11

    Step 11: For leftovers, lift any remaining cooked parcels from step 9 into shallow containers and refrigerate promptly, within 2 hours of cooking or 1 hour if the room is above 32°C. Keep the refrigerator at 4°C or below. Use within 3–4 days, or freeze promptly for longer storage. Cool the parcels in small portions rather than leaving a large warm pot to cool overnight.

    Uses Remaining cooked parcels, separate from cooking water

12. 12

    Step 12: To reheat refrigerated zongzi from step 11, submerge the chosen parcels in a pot of water and bring to a boil. Boil for at least 15 minutes, continuing until the center reaches 74°C and is hot throughout. Unwrap and serve. This is the refrigerated route; skip step 13.

    Reheat refrigerated zongzi · 15 minUses Chosen refrigerated cooked parcels · Water, enough to submerge any cooked zongzi being reheated

13. 13

    Step 13: For frozen cooked zongzi instead, submerge the chosen frozen parcels from step 11 in water and bring to a boil. Boil for at least 30 minutes, continuing until the centers reach 74°C and are hot throughout, then unwrap and serve. Use this frozen route instead of step 12.

    Reheat frozen zongzi · 30 minUses Chosen frozen cooked parcels · Water, enough to submerge any cooked zongzi being reheated