Shanghai Zhongzhi

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Zongzi, or sticky rice dumplings, are almost like a Chinese version of the tamale––sticky rice is wrapped in bamboo leaves with other fillings and steamed.

YIELDS

TO

35 Mins

Ingredients

2 tablespoons dark soy sauce
4 tablespoons light soy sauce
Pinch of salt
2 tablespoons sugar
2 tablespoons Shaoxing Chinese cooking wine
Pinch of five spice powder
2 tablespoons dark soy sauce, for marinade
2 tablespoons light soy sauce, for marinade
2 teaspoons sugar, for marinade

Directions

Mix the Chinese cooking wine, dark and light soy, five-spice powder, salt and sugar in a bowl. Add the pork belly cubes and set aside in the fridge to marinate overnight.
Strain the soaked rice well and make sure it's not dripping wet. Marinate the rice with dark and light soy and sugar.
Now, you can build the rice and pork belly parcels called zhong zhi with the bamboo leaves and the kitchen twine.
Set up a bottomless pot of boiling water and boil the Zhong Zhi for around one hour! Unwrap and enjoy!