Shortcut Sticky Rice Dumplings (Zongzi)

Method12 steps · about 7 hr 30 min

1. 1

   Step 1: Cover the 2½ cups uncooked glutinous rice with water and soak in the refrigerator for at least 6 hours, or overnight. The leaf soaking, pork marinade and peanut preparation in steps 2–5 can overlap this wait; leave the rice soaking until its full six hours are complete.

   Minimum rice soak · 360 minUses 2½ cups uncooked glutinous rice · Water, enough to cover the rice while soaking

   
2. 2

   Step 2: Cover the 8–10 dried bamboo leaves with water and soak for at least 3 hours, or overnight. Wash and rinse each softened leaf on both sides. Keep the cleaned leaves in water so they stay pliable until assembly.

   Minimum leaf soak · 180 minUses 8–10 dried bamboo leaves, for lining and covering · Water, for soaking, washing and keeping the leaves wet

   
3. 3

   Step 3: Cut the ½ lb pork belly into ½-inch pieces. Mix with 1 tbsp of the light soy sauce, the ½ tsp pork-marinade salt, ½ tsp dark soy sauce, 1 tbsp Shaoxing wine, ½ tsp sugar and ½ tsp ground white pepper. Cover and marinate in the refrigerator for 1–2 hours while the other ingredients soak.

   Cold pork marinade · 60 minUses ½ lb pork belly · 1 tbsp light soy sauce, for the pork · ½ tsp salt, for the pork marinade · 1/2 teaspoon dark soy sauce · 1 tablespoon Shaoxing wine · 1/2 teaspoon sugar · ½ tsp ground white pepper

   
4. 4

   Step 4: Cover the ½ cup raw shelled peanuts with water and soak for 1 hour. Drain and discard this soaking water.

   Peanut soak · 60 minUses ½ cup raw shelled peanuts · Water, enough to cover the peanuts while soaking

5. 5

   Step 5: Put the drained peanuts from step 4 in fresh water and bring to a boil. Boil for 10 minutes, then drain and set the peanuts aside. Do not add their cooking water to the rice.

   Boil the peanuts · 10 minUses Peanuts only, excluding discarded soaking water · Fresh water, enough to boil the soaked peanuts

   
6. 6

   Step 6: When the rice from step 1 has soaked for at least 6 hours, drain it completely. Mix the drained rice with the remaining 1 tbsp light soy sauce and the separate 1 tsp rice salt in a large bowl.

   Uses Rice only, excluding soaking water · 1 tbsp light soy sauce, for the rice · 1 tsp salt, for the rice

   
7. 7

   Step 7: Cut the 2–3 Chinese sausages into small chunks and chop the 2–3 scallions. Mix them and the drained boiled peanuts from step 5 into the seasoned rice from step 6. Assemble and steam promptly, keeping the marinated pork refrigerated until needed.

   Uses Seasoned drained glutinous rice · Peanuts only, excluding discarded boiling water · 2–3 Chinese sausages (lap cheung), cut into small chunks · 2–3 scallions, chopped

8. 8

   Step 8: Line a bamboo steamer with 6–7 cleaned, softened leaves from step 2. Spread in a layer of the rice mixture from step 7, then a layer of the marinated pork from step 3. Add the remaining rice mixture and pork in another pair of layers, distributing everything evenly so it cooks evenly.

   Uses 6–7 leaves from the soaked batch, for lining · Rice, peanuts, sausage and scallions · Marinated pork belly

   
9. 9

   Step 9: For a softer rice texture, optionally pour ½–¾ cup water directly over the assembled rice from step 8. Cover with the remaining cleaned leaves from step 2, then put on the bamboo steamer lid.

   Uses Layered rice and pork in the leaf-lined steamer · Remaining leaves for covering the rice · ½–¾ cup water, optional for a softer rice texture

10. 10

    Step 10: Place the covered steamer from step 9 above cold water in a suitable pot, with the water below the food. Turn the heat to high. Once the water boils and steam is steady, steam for 60–90 minutes, checking from 60 minutes until the rice is cooked to your preferred tenderness. Check the pot water periodically and add hot water below the steamer if needed. The pork belly must reach at least 63°C, followed by the rest in step 11. Cook the sausages fully according to their package instructions; raw pork sausages need a center temperature of 71°C.

    First sticky-rice check · 60 minUses Covered leaf-lined rice and pork tray · Water below the steamer, plus hot water for topping up as needed

11. 11

    Step 11: Once the rice and sausages are fully cooked and the pork belly has reached at least 63°C, take the covered tray from step 10 off the heat and let it rest for at least 3 minutes.

    Rest the cooked pork · 3 minUses Cooked tray only, excluding external steamer water

12. 12

    Step 12: Remove the covering leaves from the rested tray in step 11 and serve the rice and meat hot, leaving all leaves uneaten. If briefly holding it in the steamer, maintain the food at 60°C or hotter. For leftovers, divide into shallow containers and refrigerate promptly within 2 hours, or within 1 hour above 32°C. Refrigerated leftovers keep for 3–4 days; reheat to 74°C.

    Uses Rested cooked sticky rice, pork and sausage tray