Zongzi (Glutinous Rice Dumplings) - Shellfish-Free

Ingredients

• 3 cups Glutinous Rice
• 18 large Bamboo Leaves
• 1 lb Pork Belly, cut into cubes
• 12 mushrooms Dried Shiitake Mushrooms, rehydrated and halved
• 1/4 cup Dried Scallops (omit, replaced with smoked tofu)
• 1/2 cup Smoked Tofu, diced
• 3 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tsp Chinese Five Spice Powder
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. 1Place the 3 cups of glutinous rice in a large bowl and cover with cool water. Let it soak for at least 4 hours, or preferably overnight.
2. 2Place the 18 large bamboo leaves in a heatproof bowl and cover with very hot water. Let them soak until they are soft and pliable, about 15-20 minutes. While the leaves are soaking, wash and scrub them thoroughly under running water.
3. 3In a medium bowl, combine the 1 lb of pork belly cubes with 3 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tsp of Chinese five spice powder, 1 tsp of salt, and 1 tsp of sugar. Mix well to coat the pork belly evenly. Let it marinate for at least 30 minutes.
4. 4Drain the soaked glutinous rice. To assemble each zongzi, take two of the softened 18 large bamboo leaves and overlap them slightly to form a cone shape, with the shiny sides facing inwards. Place about 2 tablespoons of the soaked glutinous rice into the bottom of the cone.
5. 5Add a portion of the marinated pork belly, 2 of the rehydrated and halved 12 mushrooms, and some of the 1/2 cup of diced smoked tofu on top of the rice. Add another tablespoon of glutinous rice to cover the filling. Press down gently to pack the rice tightly.
6. 6Fold the overlapping bamboo leaves down over the rice filling to completely enclose it, creating a pyramid or triangular shape. Securely tie each zongzi with kitchen twine, ensuring it is tightly sealed.
7. 7Place the assembled zongzi in a large heavy-bottomed pot and cover them completely with water. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 2 to 3 hours, or until the glutinous rice is tender and fully cooked. The zongzi should feel firm when squeezed.
8. 8Carefully remove the zongzi from the pot using tongs. Let them cool slightly for about 10-15 minutes before serving. Serve warm.

Substitutions

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