Cantonese Pork & Egg Zongzi

Cantonese Pork & Egg Zongzi

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Tea Inspired Festivities
  • Festivities Name
    Dragon Boat / Duanwu Festival


  • 650g or 3 cups glutinous rice, soaked overnight and drained
  • 25 dried bamboo leaves, soaked overnight
  • Kitchen twine
  • 350g pork belly, diced
  • 150ml soy sauce
  • 8 tbsp oyster sauce
  • 3 tbsp Shaoxing wine
  • 3 tbsp sesame oil
  • Sugar, salt and pepper
Additional Ingredients
  • 1 preserved Chinese sausage, sliced thinly
  • 1/2 cup dried shrimp
  • 12 sea salt duck egg yolks, cooked

Methods and Directions

  • Blanch the bamboo leaves in boiling water until soft (about 10 minutes).
  • In a bowl, marinate the pork belly with 100ml soy sauce, oyster sauce, Shaoxing wine, sesame oil and season with sugar, pepper and salt.
  • Divide into 10 portions.
  • Place rice in a bowl and to it, add 50ml soy sauce.
  • To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone.
  • Place 2 tablespoons of rice inside, add one portion of the filling, including several slices of Chinese sausage, some dried.
  • Shrimp and 1 egg yolk.
  • Cover with 2 tablespoons of rice.
  • Pack all ingredients lightly.
  • Smooth the top with a clean wet spoon.
  • Complete the wrapping and secure the rice package with kitchen twine.
  • Cook submerged in boiling water for 4-5 hours.

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