Savory Pork Zongzi (Sticky Rice Dumplings)

Steps

1. 1

   Step 1

   

   Rinse the pork and cut it into large chunks. Add all of the pork marinade seasonings; feel free to add extra garlic.

   ✅ Done when: The pork is done prepping when all pieces are rinsed, cut into large chunks, and coated with the marinade seasonings.

2. 2

   Step 2720 min

   

   Massage everything together until evenly combined, cover with plastic wrap, and marinate in the refrigerator overnight.

   ✅ Done when: Done when the meat is evenly mixed with the marinade, covered, and has chilled overnight in the refrigerator.

3. 3

   Step 3150 min

   

   The next day, soak the glutinous rice for 2 hours, then drain well. Add all of the rice seasonings, mix to combine evenly, and let the seasoned rice sit for 30 minutes.

   ✅ Done when: Done when the rice has soaked for 2 hours, been drained, and after mixing with the seasonings has rested 30 minutes.

4. 4

   Step 4

   

   Now wrap the zongzi. Take two bamboo leaves (using two helps keep the zongzi from bursting open while boiling), fold the middle slightly upward, then give the leaves a twist.

   ✅ Done when: Done when the doubled leaves hold a folded, twisted cone shape at the middle.

5. 5

   Step 5

   

   The bottom of the cone should look like this — this fold prevents the rice from leaking out.

   ✅ Done when: Done when the cone's base is fully closed with no gap where rice could escape.

6. 6

   Step 6

   

   Fill the bottom of the cone with a spoonful of glutinous rice, then add the pork on top.

   ✅ Done when: Done when a layer of rice lines the bottom and the pork sits on it inside the cone.

7. 7

   Step 7

   

   Finish by covering the top with two more spoonfuls of glutinous rice.

   ✅ Done when: Done when the filling is fully covered by an even layer of rice.

8. 8

   Step 8

   

   Pinch inward with your thumb and middle finger to shape a corner/edge on the zongzi.

   ✅ Done when: Done when a distinct raised corner has been pinched into the side of the dumpling.

9. 9

   Step 9

   

   With your other hand, fold the leaves on the opposite side over the top and pinch them in place between the thumb and middle finger of your first hand.

   ✅ Done when: Done when the top is covered by the folded leaves and held securely between your fingers.

10. 10

    Step 10

    

    Fold the excess leaf ends inward with your free hand.

    ✅ Done when: Done when no loose leaf tips stick out and the packet is neatly enclosed.

11. 11

    Step 11150 min

    

    Tie the zongzi securely with string, then cook in an electric pressure cooker at pressure for 30 minutes. Let it rest (keep warm / release naturally) for at least 2 more hours before removing.

    ✅ Done when: Done when the zongzi are tightly tied, have pressure-cooked 30 minutes, and rested at least 2 hours before opening the pot.

12. 12

    Step 12

    

    The delicious zongzi are ready to serve.

    ✅ Done when: Done when the leaves peel away cleanly and the rice is tender and cohesive.

13. 13

    Step 13

    

    These are tempting, aren't they? Serve and enjoy.

    ✅ Done when: Done when the zongzi are unwrapped, plated, and ready to eat.

14. 14

    Step 14

    

    Note on the spoon size referenced in this recipe: the left spoon in the comparison photo is the white ceramic soup spoon used for all measurements, and the right one is a small wooden spoon for reference.

    ✅ Done when: Done when you have confirmed your measuring spoon matches the white ceramic soup spoon shown.