Photograph of the finished Rou zong (savoury zongzi)

China · Bánh ú nhân thịt

Rou zong (savoury zongzi)

3 hr 10 min Hands-on time + 7 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.1 lb
  • Photograph of Pork belly Pork belly 9.9 oz
  • Photograph of Salted duck eggs Salted duck eggs 2
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 1.4 oz
  • Photograph of Bamboo leaves Bamboo leaves 12 leaves
  • Photograph of Dried shallots Dried shallots 0.7 oz
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅓ tbsp
  • Photograph of Five-spice powder Five-spice powder 0.1 oz
  • Photograph of Oil Oil 2 ⅛ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Soak glutinous rice for 6 hours, drain, then mix with soy sauce, salt, and cooking oil.
  2. 2 Marinate diced pork belly with soy sauce, five-spice powder, Shaoxing wine, dried onions, and pepper for 1 hour.
  3. 3 Boil bamboo leaves for 5 minutes until soft and pliable, then rinse and dry each leaf individually.
  4. 4 Fold two bamboo leaves into a funnel shape, add sticky rice, meat, shiitake mushrooms, and half a salted egg yolk, then cover with sticky rice, wrap tightly, and tie with string.
  5. 5 Boil the dumplings in plenty of water for 2 hours and 30 minutes, adding boiling water occasionally. Remove them from the water and hang them to drain before eating.
Start cooking