Traditional Pork Zongzi

Instructions

1. 1

   Soak the glutinous rice in water for at least 4 hours or overnight. Drain well.

2. 2

   Soak the dried shiitake mushrooms in warm water for 30 minutes. Drain, remove stems, and slice.

3. 3

   Cut the pork belly into small pieces and marinate with soy sauce, oyster sauce, five-spice powder, and white pepper for at least 30 minutes.

4. 4

   Rinse the bamboo leaves and soak them in hot water until pliable. Wipe them dry.

5. 5

   Lay two bamboo leaves on a flat surface, overlapping slightly. Fold the leaves to form a cone.

6. 6

   Fill the cone with a layer of glutinous rice, followed by a piece of pork belly, a slice of shiitake mushroom, and half a salted egg yolk. Top with more glutinous rice to cover the filling.

7. 7

   Fold the leaves over the filling to form a pyramid shape and tie securely with kitchen twine.

8. 8

   Place the zongzi in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 2-3 hours, adding more water as needed to keep the zongzi submerged.

9. 9

   Remove the zongzi from the pot and let cool slightly before unwrapping and serving.