China Zongzi (Steamed Rice Dumplings in Banana Leaves)
Zongzi are conical Chinese rice dumplings steamed in banana leaves. A popular way to honor the Dragon Boat Festival, zongzi symbolize the zenith of male (yang) energy represented by the dragon (the Emperor’s insignia). This annual festival occurs in the fifth lunar month of the Chinese calendar, close to the summer equinox. Plain zongzi are served with golden syrup or honey. This recipe for a traditional savory version uses pork belly and salted duck eggs. Red bean paste and corn are used in other variations of zongzi. Recipe Servings: Serves 4
Prep Time
2 hours
Cook Time
3 hours
Total Time
5 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Zongzi:- 16–20 banana leaves, softened
- 8 pieces (12 inch/30 cm) kitchen twine
- 1 1/2 cups (273 g) sticky rice, soaked 60 minutes
- 1/4 cup (60 ml) light soy sauce
- 4 salted duck eggs, halved
- 8 small dried shiitake mushrooms
- 1 cup (124 g) yellow mung beans
- 2 cups (450 g) pork belly cubes
- 2 Tbsp (30 ml) light soy sauce
- 1 Tbsp (15 ml) dark soy sauce
- 1 Tbsp (15 ml) rice wine
- 2 star anise
- 2 tsp (10 ml) grated ginger
Directions
- Preparation:
- Soak leaves in hot water, changing the water 2–3 times, until they are soft, about 2–3 hours.
- Soak rice in water for 60 minutes. Marinate in light soy sauce for another hour.
- Marinate pork belly in soy sauces, rice wine, star anise, and ginger for 1 hour.
- Soak shiitake in hot water till softened, about 1 hour. Squeeze out water.
- Soak mung beans for an hour. Rub and remove skins.
- Assembly:
- Place 2 banana leaves back to back, smooth sides facing in, to form a cone.
- Spoon in 3 tablespoons (45 ml) of marinated rice.
- Spoon in 2 tablespoons of pork belly, a half duck egg, and shiitake mushrooms.
- Top with 1–2 tablespoons of mung beans.
- Close cone tightly and secure with twine.
- Place zongzi in a large kettle, and cover with water and a lid. Boil for 3 hours or until cooked through, making sure water does not run out.
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