Cantonese-Style Zongzi (Rice Dumplings)

Method18 steps · about 1 day 8 hr

1. 1

   Step 1: The day before wrapping, cover the dried bamboo leaves (36–40) with water and soak overnight.

   Uses 36–40 dried bamboo leaves, allowing 2–3 per zongzi · Water, enough to soak, rinse and keep the bamboo leaves wet

2. 2

   Step 2: In a separate bowl, cover the 5 cups dry sticky rice with water and soak overnight in the refrigerator.

   Uses 5 cups uncooked short-grain sticky rice · Water, enough to soak the sticky rice

3. 3

   Step 3: In another bowl, cover the raw peanuts (⅔ cup) with water and soak overnight in the refrigerator.

   Uses ⅔ cup raw peanuts · Water, enough to soak and then boil the peanuts

4. 4

   Step 4: Toss the twelve raw pork belly pieces (1 lb) with the separate 2 tsp marinade light soy sauce, ½ tsp sugar, 2 tsp Shaoxing wine, ½ tsp marinade salt and ½ tsp white pepper. Cover and marinate overnight in the refrigerator.

   Uses 1 lb raw pork belly, cut into 12 equal pieces · 2 tsp light soy sauce for the pork marinade · ½ tsp sugar for the pork marinade · 2 tsp Shaoxing wine for the pork marinade · ½ tsp salt for the pork marinade · ½ tsp ground white pepper for the pork marinade

5. 5

   Step 5: The next day, wash and rinse both sides of each soaked leaf. Keep the intact leaves in clean water until wrapping so they remain pliable.

   Uses The pliable leaves, excluding the original soaking water · Water, enough to soak, rinse and keep the bamboo leaves wet

   
6. 6

   Step 6: Drain the soaked, uncooked sticky rice completely. Mix it with the 2 tbsp rice light soy sauce and 2 tsp rice salt. Keep it refrigerated until you are ready to wrap.

   Uses The soaked raw rice, excluding its soaking water · 2 tbsp light soy sauce for the rice · 2 tsp salt for the rice

   
7. 7

   Step 7: Drain the soaked peanuts. Boil them in water for 5 minutes, starting once the water is boiling, then drain and set aside for wrapping.

   Boil the soaked peanuts · 5 minUses The soaked peanuts, excluding their original soaking water · Water, enough to soak and then boil the peanuts

   
8. 8

   Step 8: Heat the 1 tsp oil in a wok over medium heat. Add the marinated pork belly and cook for a few minutes before adding the separate ½ cup pork-cooking water.

   Uses Marinated pork belly · 1 tsp oil for pre-cooking the pork · ½ cup water for pre-cooking the pork

9. 9

   Step 9: Cover the wok and cook the pork for about 5–10 minutes, until the liquid is gone. Lift the pork pieces out and let them cool only enough to handle, then proceed promptly to wrapping; they finish cooking in the long zongzi simmer.

   Pre-cook the pork belly · 5 minUses Pork belly with cooking water

   
10. 10

    Step 10: Cut the six ready-cooked salted duck egg yolks in half to make twelve yolk portions. Cut the three Chinese sausages into twelve equal pieces in total. Keep the yolk halves and sausage pieces in separate bowls.

    Uses 6 ready-cooked salted duck egg yolks · 3 Chinese sausages (lap cheong)

    
11. 11

    Step 11: Trim at least half an inch from the stem end of every leaf you use. Soak the kitchen twine in water so it is pliable and less likely to snap. Anchor one end to a kitchen fixture, or have someone help you hold it while tying. Keep spare intact leaves nearby; replace any leaf that tears.

    Uses The cleaned wet leaves, excluding their holding water · Water, enough to wet the kitchen twine before wrapping

    
12. 12

    Step 12: For each of twelve zongzi, layer two or three prepared leaves and fold the bottom into a cone. Add a little seasoned soaked rice, then one pork piece, one half-yolk, one sausage piece and some peanuts. Cover the filling with a little more rice, leaving enough room to close the leaves securely. Share the rice and peanuts among the parcels as needed without overfilling; their portion depends on leaf size.

    Uses Two or three prepared leaves for each parcel; repeat for twelve parcels · A little rice below and above the filling, as needed for each parcel · Some boiled peanuts for each parcel, excluding their cooking water · One of the twelve pork pieces for each parcel · One of the twelve yolk halves for each parcel · One of the twelve sausage pieces for each parcel

    
13. 13

    Step 13: Fold the long sides inward while supporting the bottom of the cone. Pinch the top closed, fold the remaining leaves down and tie securely with the wetted twine. Trim excess leaf ends. Repeat to make twelve fully filled parcels. Replace any torn leaf and keep all openings tightly sealed. Refrigerate any unused seasoned raw rice and boiled peanuts promptly; set aside unused leaves.

    Uses The filled cones being closed and tied, excluding any filling or leaves still set aside

14. 14

    Step 14: Nest the twelve wrapped zongzi closely in a pot large enough to hold them. Put a heatproof plate directly on top to keep them down. Add cold cooking water until they are completely submerged. Bring the pot to a boil over medium-high heat.

    Uses The twelve sealed parcels, excluding unused rice, peanuts and leaves · Cold water, enough to submerge the wrapped zongzi in the cooking pot

15. 15

    Step 15: Once the water boils, lower the heat to maintain a gentle moving simmer without large rolling bubbles. Simmer for at least 7–8 hours. Check the water level frequently and keep every parcel submerged, adding boiling top-up water only as needed. Keep a kettle of boiling water ready throughout. At the end, check a parcel: the rice should be fully soft and sticky and the pork and sausage cooked through; continue simmering if needed.

    Simmer the zongzi · 420 minUses Submerged wrapped zongzi and cooking water · Boiling water, as needed to keep the zongzi submerged while simmering

16. 16

    Step 16: Lift and drain the cooked zongzi. For hot serving, cut the twine and unwrap the parcels you are serving. Eat the rice and filling, discarding the leaves and twine; keep any parcels reserved for later wrapped.

    Uses The cooked parcels, excluding the pot water

    
17. 17

    Step 17: If keeping some for later, cool the cooked parcels promptly and refrigerate in shallow containers rather than leaving them out to cool slowly. Once cool, freeze them. Thaw frozen cooked zongzi in the refrigerator before reheating.

    Uses Only the cooked parcels being kept for later, retaining their wrappers for storage

18. 18

    Step 18: To reheat the refrigerator-thawed cooked zongzi, submerge them in boiling water and re-boil for about 15–20 minutes, until thoroughly hot in the centre at 74°C/165°F. Lift, drain and unwrap before serving.

    Reheat thawed cooked zongzi · 15 minUses The refrigerated-thawed parcels selected for reheating · Water, enough to re-boil cooled, frozen and refrigerator-thawed zongzi