Savory Pork Zongzi (Sticky Rice Dumplings Wrapped in Bamboo Leaves)

Steps

1. 1

   Step 1

   

   Buy the bamboo leaves, cotton string, and pork belly. Soak the bamboo leaves in a large basin for at least 24 hours — soak extra, since leftover soaked leaves can be used for other steamed dishes; if you run short, you must pause and re-soak more. Soaked leaves can be re-dried for storage or refrigerated for 3–4 days.

   ✅ Done when: The bamboo leaves are fully softened and pliable after at least 24 hours of soaking.

2. 2

   Step 2

   

   Prepare the pork marinade. Cut the pork belly into thick slices; three-layer pork belly works best (the author supplemented with some pork shoulder when short on belly).

   ✅ Done when: All the pork is cut into thick, even slices.

3. 3

   Step 3

   Marinating ↗
   

   Add the sliced pork to the prepared shredded ginger and minced garlic.

   ✅ Done when: The ginger and garlic are evenly distributed over the pork slices.

4. 4

   Step 4

   Marinating ↗
   

   Add 2 teaspoons of whole Sichuan peppercorns (if using ground Sichuan pepper, 1 teaspoon is enough).

   ✅ Done when: The peppercorns are scattered evenly through the pork.

5. 5

   Step 5

   Marinating ↗
   

   Pour in the full seasoning mixture: 3 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons chicken bouillon powder, 5 tablespoons light soy sauce, and 2 tablespoons oyster sauce.

   ✅ Done when: All the seasonings are poured over the pork.

6. 6

   Step 62 min

   Marinating ↗
   

   Massage and knead the pork by hand for 2 minutes so it absorbs the marinade evenly — how well the pork is seasoned greatly affects the finished texture. While the leaves soak and the pork marinates, wash and air-dry the cotton string.

   ✅ Done when: After about 2 minutes of kneading, every slice is evenly coated with the marinade.

7. 7

   Step 7600 min

   

   Soak the red beans for at least 10 hours ahead of time (soybeans work beautifully too).

   ✅ Done when: The beans have soaked at least 10 hours and look plump and swollen.

8. 8

   Step 8

   Marinating ↗
   

   Before bed, flip the marinating pork in the refrigerator so the flavor penetrates evenly.

   ✅ Done when: All the pork pieces have been turned over in the marinade.

9. 9

   Step 990 min

   

   Soak the glutinous rice 1.5 hours before wrapping. (Long-grain vs. round glutinous rice makes little difference in the author's experience.) Don't soak longer — the long boiling will make over-soaked rice mushy.

   ✅ Done when: The rice has soaked about 1.5 hours and grains break with moderate pressure.

10. 10

    Step 1090 min

    

    While soaking the rice, soak the dried peanuts as well; 1.5 hours is enough for them too.

    ✅ Done when: The peanuts have soaked about 1.5 hours and feel plump.

11. 11

    Step 11

    

    Rinse the soaked bamboo leaves under running water while wiping them with a clean towel. A rinse after 24 hours of soaking is essential, though the long boil also sanitizes them.

    ✅ Done when: Each leaf has been rinsed and wiped clean on both sides.

12. 12

    Step 12

    

    Cut off the hard stem end of each leaf flush at the base.

    ✅ Done when: Every tough stem end has been trimmed away.

13. 13

    Step 135 min

    Medium heatBlanching (chao shui) ↗
    

    Boil the leaves in a large pot: start in cold water covering the leaves, bring to a boil over high heat, then reduce to medium and boil 5 more minutes, flipping the leaves partway with chopsticks or a wooden spatula. Turn off the heat, let cool somewhat in the pot, then rinse once more with tap water.

    ✅ Done when: The leaves have boiled 5 minutes after reaching a rolling boil, then cooled and been rinsed.

14. 14

    Step 14

    

    While the leaves boil, portion the rice-mix seasonings into two small dishes: (1) seasonings — 2 teaspoons white pepper, 3 teaspoons chicken bouillon powder, 4 teaspoons salt, mixed evenly; (2) oils — 1 tablespoon sesame oil and 5 tablespoons cooking oil.

    ✅ Done when: Both dishes are measured out and the dry seasonings are evenly combined.

15. 15

    Step 15

    

    Drain the soaked glutinous rice, and drain the soaked red beans and peanuts.

    ✅ Done when: No standing water remains in the rice, beans, or peanuts.

16. 16

    Step 16

    

    Combine the drained glutinous rice, red beans, and peanuts together.

    ✅ Done when: The rice, beans, and peanuts are evenly mixed.

17. 17

    Step 17

    

    Add the dry seasoning dish to the rice mixture in several additions, scattering it in, and mix evenly.

    ✅ Done when: The seasonings are fully incorporated with no visible clumps.

18. 18

    Step 18

    

    Pour in all the oil from the second dish.

    ✅ Done when: The oils are added to the rice mixture.

19. 19

    Step 1915 min

    

    Mix everything thoroughly again, then let rest at least 15 minutes so the mixture seasons a little longer.

    ✅ Done when: The mixture has rested at least 15 minutes after mixing.

20. 20

    Step 20

    Marinating ↗
    

    Pick the ginger shreds and Sichuan peppercorns out of the marinated pork.

    ✅ Done when: No ginger or peppercorns remain among the pork slices.

21. 21

    Step 21

    

    Keep the boiled leaves in water and drain a portion as you work to avoid dripping everywhere. Arrange all your supplies conveniently — the author wraps directly into the pressure cooker.

    ✅ Done when: The workspace is set up with drained leaves, fillings, and string within reach.

22. 22

    Step 22

    

    To form the funnel: with the glossy side of the leaves facing out, overlap one leaf's stem end with another's tip to widen the leaf. Fold at about one-third from the top to make a cone for the filling, leaving a small overlap edge along the fold so the cone is tight and doesn't leak rice.

    ✅ Done when: The cone holds its shape with a tight seam and no gaps at the point.

23. 23

    Step 23

    

    Note the overlap edge (marked in red in the photo) that keeps the cone sealed — it must run from the very bottom up to the top of the funnel.

    ✅ Done when: The sealed overlap edge is continuous from the cone's tip to its rim.

24. 24

    Step 24

    

    Fill the funnel: a layer of glutinous rice, then a layer of pork, finishing with rice on top. Beginners should use less rice for easier wrapping. Start with one piece of pork per layer; if plenty remains halfway through, add two pieces, depending on slice size.

    ✅ Done when: The cone is filled to below the rim with a top layer of rice covering the pork.

25. 25

    Step 25

    

    Wrap: if two leaves seem short, add a third large leaf behind. Fold all the surrounding leaves down over the filling, then wrap the back leaves completely around the cone and press tight.

    ✅ Done when: The dumpling is fully enclosed with no rice showing and the bundle pressed firm.

26. 26

    Step 26

    

    Tie: hold the bundle firmly with your left hand, pinch one end of the cotton string under the same hand, and wind the string tightly around the zongzi with your right hand, wrapping wherever the bundle needs securing.

    ✅ Done when: The string holds the bundle tightly shut and doesn't slide off when tugged.

27. 27

    Step 27

    

    The tied zongzi are ready — they may not be pretty, but they taste wonderful. Place the wrapped zongzi directly into the pot as you finish them.

    ✅ Done when: Each zongzi is securely tied and set in the pot.

28. 28

    Step 28

    

    Add water to the pressure cooker to cover the zongzi, plus 2 teaspoons of salt in the water — this gives just the right saltiness. If using another pot, the water must also cover the zongzi.

    ✅ Done when: The zongzi are fully submerged in the salted water.

29. 29

    Step 2980 min

    Medium heatSimmering (dun) ↗
    

    Pressure cook: bring to full pressure over high heat, cook 20 minutes over medium heat, then 60 minutes over medium-low. Turn off the heat and let rest at least 15 minutes before opening. (Conventional pot: after coming to pressure/boil over high heat, cook 2.5 hours over medium, adding hot water every half hour, then rest 30 minutes.)

    ✅ Done when: After cooking, the zongzi rest at least 15 minutes before the lid is opened.

30. 30

    Step 30

    

    Open the leaves — the zongzi should be soft, sticky, and fragrant.

    ✅ Done when: The leaves peel away cleanly and the rice is soft, sticky, and glossy.

31. 31

    Step 31

    

    Cut one open — the pork, red beans, and peanuts should be deeply aromatic. For storage: freeze extra zongzi and microwave 6 minutes to reheat, or refrigerate and reheat 4 minutes; steaming also works.

    ✅ Done when: The cut dumpling shows fully cooked, tender pork and soft beans.

32. 32

    Step 32

    

    The author's more recent zongzi turn out much prettier — wrapping improves with practice.

    ✅ Done when: Practice yields neater, more evenly wrapped zongzi over time.

33. 33

    Step 33

    

    This long four-corner wrap is also easy to make; use it for larger zongzi.

    ✅ Done when: The long four-corner zongzi holds a neat shape with all corners sealed.