30-Min Pork Zongzi with Sticky Rice

Ingredients

• 2 cups glutinous (sticky) rice
• 2.5 cups water
• ¾ lb pork shoulder, diced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 stalks scallions, chopped
• 8 leaves dried bamboo leaves (soaked 10 min)
• 1 tbsp ginger, minced

Instructions

1. 1

   Rinse glutinous rice twice under cold water until water runs clear, then drain.

2. 2

   Brown diced pork in a skillet over medium-high heat, stirring, until no pink remains, about 5 minutes.

3. 3

   Add soy sauce, sesame oil, ginger, and scallions to pork. Stir for 30 seconds until fragrant, then remove from heat.

4. 4

   Mix cooked rice with the pork filling in a bowl. Let cool 2 minutes so bamboo leaves don't wilt from steam when wrapping.

5. 5

   Place 3 tbsp rice-pork mixture in the center of each bamboo leaf, fold into a pyramid, and secure with kitchen twine.

6. 6

   Add 1 inch of water to a large pot, place steamer basket inside, arrange zongzi seam-side down, and steam covered for 10 minutes.

Tools you’ll need

• 12-inch skillet
• large pot
• bamboo steamer basket
• kitchen twine
• cutting board
• knife

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