嘉兴粽子
Jiaxing zongzi is a traditional delicacy from Jiaxing, Zhejiang, known for its soft sticky rice, rich savory filling, and fragrant bamboo leaves, essential for Dragon Boat Festival.
Ingredients
11 items- Sticky rice 500g
- Pork belly 300g
- Salted duck egg yolks 8 pieces
- Dried bamboo leaves 20 pieces
- Cotton string as needed
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tbsp
- Ginger 3 slices
- Salt 1 tsp
Nutrition
Steps （8 steps）
Rinse 500g sticky rice and soak in water for at least 4 hours until grains can be crushed. Soak dried bamboo leaves in warm water for 2 hours, scrub clean and trim the stems.
Cut pork belly into chunks. Mix with 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tbsp sugar, and ginger strips. Marinate for 2 hours.
Drain soaked rice. Mix in 1 tsp salt and 1 extra tbsp dark soy sauce to give the rice a deep color.
Take two bamboo leaves and fold into a funnel. Place some rice, then a piece of pork and half an egg yolk, cover with more rice, and press gently.
Fold the leaves over the filling, pinch the edges, and fold into a triangular shape. Tie tightly with cotton string to secure.
Place all zongzi in a large pot. Add enough cold water to submerge by at least 5 cm. Bring to a boil over high heat, then reduce to low heat to maintain a gentle simmer.
Simmer over low heat for 3 hours, adding hot water as needed to keep submerged. The rice should be soft and sticky, and the pork tender.
Turn off the heat and let the zongzi soak in the broth for 1 more hour to enhance flavor. Drain and serve.
Tips
Tie zongzi tightly to prevent unravelling; cook long enough for the texture to develop; soaking the rice is essential and cannot be skipped.
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