Jiaxing Zongzi (Jiaxing Rice Dumplings)
A famous traditional delicacy from Jiaxing, Zhejiang, known for its sticky but not mushy texture, rich savory filling, and aromatic bamboo leaves, essential for Dragon Boat Festival.
Ingredients
11 items- Dried bamboo leaves 30 pieces
- Glutinous rice 500 g
- Pork belly 300 g
- Salted duck egg yolks 6
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Sugar 1 tbsp
- Cooking wine 1 tbsp
- Salt 1 tsp
- Ginger and scallions to taste
- Cotton string as needed
Nutrition
Steps （7 steps）
Soak dried bamboo leaves in water overnight until fully softened. Scrub each leaf clean, trim the hard stems, and drain.
Mix pork belly cubes with light soy sauce, dark soy sauce, sugar, cooking wine, and sliced ginger/scallions. Marinate for 2 hours.
Rinse glutinous rice and soak in cold water for 3 hours. Drain thoroughly, then mix with light soy sauce, dark soy sauce, and salt. Let stand for 30 minutes to absorb color.
Overlap two bamboo leaves and fold into a conical funnel. Add a spoonful of rice, press gently, then place marinated pork and half an egg yolk. Cover with another spoonful of rice and press flat. Repeat to make all zongzi.
Fold the top leaves over the filling, tuck the sides in tightly, and tie firmly with cotton string to prevent leakage during cooking. Tie all zongzi.
Place the wrapped zongzi in a large pot, cover completely with water. Bring to a boil over high heat, then reduce to low heat and simmer covered for 3 hours. Add hot water as needed to keep submerged. Cook until rice is tender and fragrant.
Turn off heat, remove zongzi and drain. Untie the strings, peel off the leaves, and serve warm or cold.
Tips
Do not over-soak the rice or it will become too soft. Tie the zongzi very tightly to avoid opening while boiling. Add enough water at the start; if replenishing, use hot water.
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