A traditional Cantonese dish made with glutinous rice, pork, peanuts, and other flavorful ingredients, wrapped in bamboo leaves and cooked to perfection.
1680 minutes
A traditional Cantonese dish made with glutinous rice, pork, peanuts, and other flavorful ingredients, wrapped in bamboo leaves and cooked to perfection.
Dried Bamboo Leaves, soaked
leaves
Short-grain Glutinous Rice, soaked
cups
Raw Shelled Skinless Peanuts, soaked
cups
Boneless Pork Belly, marinated
0 lb
Light Soy Sauce, marinade
cups
Shaoxing Wine, marinade
tablespoons
Fine Sea Salt, marinade
tablespoons
Fine Sea Salt, seasoning
teaspoons
Five-Spice Powder, marinade
teaspoons
Sugar, marinade
teaspoons
White Pepper Powder, marinade
teaspoons
Split Mung Beans, soaked
cups
Chinese Cured Pork Sausage, sliced
0 links
Salted Duck Egg Yolks
pieces
1. Soak Bamboo Leaves, Rice, and Peanuts
The day before you plan to serve, soak the bamboo leaves in a large bowl of water, making sure they are fully submerged and weighted down. At the same time, soak the glutinous rice and peanuts in separate bowls of water overnight.
2. Marinate Pork Belly
While the leaves, rice, and peanuts are soaking, cut the pork belly into bite-sized pieces and marinate them in a mixture of 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of fine sea salt, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, and ½ teaspoon of white pepper. Let the pork marinate in the refrigerator overnight.
3. Soak Mung Beans and Prepare Ingredients
On the day of assembly, soak the split mung beans in water for one hour. Rinse and trim the bamboo leaves, then drain the glutinous rice and mix it with 2 tablespoons of soy sauce and 1.5 teaspoons of salt. Drain the peanuts and mung beans, seasoning the mung beans with 0.5 teaspoon of salt. Slice the Chinese cured pork sausages into small pieces.
4. Wrap the Zongzi
To wrap the zongzi, overlap two to three bamboo leaves to form a cone shape. Fill the bottom with a layer of mung beans, followed by a layer of seasoned rice, a piece of marinated pork belly, a slice of Chinese sausage, a salted duck egg yolk, and a few peanuts. Add another layer of rice on top to cover the fillings. Carefully fold the leaves over to seal the filling, pressing the sides to create a compact shape. Fold the end and tie the zongzi securely with kitchen string.
5. Cook the Zongzi
Once all the zongzi are wrapped and tied, place them in a large pot or steamer and cook them for several hours. Boiling or steaming for this extended period ensures that the glutinous rice and fillings are thoroughly cooked and infused with flavor.
6. Serve the Zongzi
Serve the zongzi warm, with a sprinkle of extra fine sea salt if desired. Enjoy the authentic taste of Cantonese pork and peanut zongzi, a delicious and comforting dish that brings the flavors of tradition to your table.
. Sweet Zongzi
. Add star anise, cinnamon, or a small amount of Sichuan peppercorns into the rice before wrapping to infuse a warm, aromatic flavor. . Incorporate fresh herbs like cilantro or Thai basil into the rice mixture, which will add brightness and a subtle anise-like flavor.
. Five-Spice and Pork Zongzi
. Mix in some preserved mustard greens (mei cai) with the rice for a tangy and slightly bitter contrast. . Stir in dried shrimp or scallops that have been soaked and chopped for a deeper umami presence.
. Walnut and Pork Zongzi
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