Makes 10 zongzi
- 600g glutinous rice
- 20-30 dumpling bamboo leaves
- 10 wrapping straws/string
- 250g pork belly
- 300g skinned green beans
- 120g peanuts
- 25g dried shrimp (rehydrated and drained)
- 10 salted egg yolks
- 10 heaped tbsp Lee Kum Kee XO Sauce
- 2 tsp Lee Kum Kee pure Sesame Oil
- 1 tsp salt
- 0.5 tsp sugar
- 2 tsp Shaoxing Wine
- 0.5 tsp five-spice powder
- 2 tsp salt
- 2 tbsp oil
- Lee Kum Kee Sweet Soy Sauce
- Cut pork belly into 10 cubes, mix with marinate ingredients and leave in the fridge overnight.
- Wash glutinous rice and soak in water for 2h. Drain and mix with the seasoning ingredients.
- Wash green beans and soak in water for 2h. Drain and mix with sesame oil.
- Soak dumpling leaves and straws in water for 2h. To clean and soften, boil for 10 min, then drain. Set aside ready to use.
- Take 2 leaves smooth side up, layer them together, and fold to form a hollow cone shape in your palm.
- Half fill the cone with glutinous rice.
- Next spread a layer of green beans, add 1 tbsp XO sauce, piece of pork belly, peanuts, salted egg yolk, shrimp.
- Top up with another layer of green beans and glutinous rice.
- Close the dumpling with the leaves, shaped as a pyramid. If necessary, wrap another leaf around to secure the dumpling.
- Tie the dumpling together with the straw or string.
- Repeat and fold all 10 zongzi.
- Steam or boil the dumplings for 2.5h. The pork belly will get softer the longer you cook it.
- Remove the leaves and serve hot with the sweet soy sauce*.
* Freeze the extra dumplings after they have cooled down. To reheat, steam/boil for about 20 min, remove the leaves and enjoy.