Zongzi (Chinese Rice Dumplings)
Ingredients
- Thooyamalli rice – 2 cups, soaked overnight
- Pork belly or mushrooms – 200 g, diced
- Soy sauce – 2 tbsp
- Five-spice powder – 1 tbsp
- Bamboo leaves – 16, soaked
- Kitchen twine
How to cook
- Marinate the pork or mushrooms in 1 tbsp soy sauce.
- Drain the rice and toss with the remaining soy sauce and five-spice powder.
- Fold two bamboo leaves into a cone. Add rice, a spoonful of filling, then more rice.
- Fold the leaves over to close and tie with twine.
- Steam or boil for 2–3 hours until the rice is soft.
Serving: Makes about 8 dumplings. Cool slightly, unwrap and serve warm.