The Zongzi: Bamboo Sticky Rice My Dad's Made 100,000 Times

Ingredients

• 2 lb glutinous / sticky rice
• 1 lb pork belly
• 80 bamboo leaves
• 1 lb peeled, split mung beans
• 12 oz peanuts
• 2 oz large dried shrimp
• 2 piece Chinese sausage
• 10 piece salted egg yolk
• 15 piece dried shiitake mushrooms
• roll of cotton string
• 1 tsp salt
• 0.5 tsp five spice powder
• 1 tbsp light soy sauce
• 1 tsp chicken bouillon
• 1 tsp Shaoxing cooking wine
• 1.5 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Overview: Since this is a recipe that takes a day or two to prepare, I wanted to give you an overview of all of the major steps.

2. 2

   Prepare pork belly: Cut the pork belly into roughly 1 inch pieces.

3. 3

   Prepare bamboo leaves: When preparing our dried bamboo leaves, our main goals are to:

4. 4

   Prepare the filling: A few hours before we’re ready to start wrapping and cooking, we’ll wash, soak, chop, and season our remaining ingredients.

5. 5

   Assemble the dumplings: Preface: this part is the hardest to describe in written words, so I highly recommend watching our video for this important section.

6. 6

   Boil for 3 hours: Finally, we'll load up a big pot with our joong, and fill it with cold water.