Make Zòngzì yourself
It takes a little patience and practice to fold them, but the result is worth every minute. Here's how to make savoury pork belly Zòngzì at home.
This recipe makes about 10 savoury Zòngzì. Plan to prep the day before: the rice and leaves need to soak overnight. Not in the mood for the work? We're happy to wrap them for you.
Method
Soak (the day before)
Soak the sticky rice and bamboo leaves separately in cold water overnight. This makes the leaves supple and easy to fold.
Marinate the meat
Mix the pork belly with both soy sauces, wine, sugar, salt and five-spice powder. Leave to marinate at least 2 hours, ideally overnight.
Season the rice
Drain the rice and toss with a little soy sauce, a pinch of salt and some oil.
Prepare the leaves
Rinse the soaked leaves, trim the ends and blanch them briefly in hot water. Pat dry.
Fold a cone
Overlap two leaves and fold them into a cone in the middle. Important: there must be no opening at the bottom.
Fill
Add some rice, a piece of meat in the centre, then cover with rice. Don't pack it too tightly — the rice expands.
Wrap & tie
Fold the leaves over the filling, shape into a triangular parcel and tie it firmly with string.
Cook
Place the parcels in a large pot, cover them completely with water and simmer covered for about 2 hours. Top up the water as needed.
Tips
- Practice makes perfect — your first parcels are rarely flawless, but they still taste great.
- Tie them firmly, or water gets in and the rice turns mushy.
- Finished Zòngzì freeze well. To reheat, simply steam or boil them again.
- For a sweet version, swap the meat for red bean paste and leave out the savoury seasonings.
Feeling hungry?
Take a look at the varieties and prices and drop us a quick message — we wrap them fresh to order.