Zongzi (Rice dumplings) with pork

Serves 4
1. Wash and cut the pork belly into pieces 0.4cm thick and 2.5cm wide. Wash and slice the spring onion, cut the ginger into 3 slices.

2. Add the Shaoxing rice wine, Lee Kum Kee Premium Light Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce and Lee Kum Kee Premium Oyster Sauce to the pork and mix well. Put in the fridge to marinate for a few hours.

3. Bunch the dried bamboo leaves and soak in boiled water for half an hour. Then soak in cold water for a few hours, wash and set aside. Prepare an appropriate amount of cooking string.

4. Wash the glutinous rice then add the remaining pork marinade and 1 cup of water. Mix well. Soak for 2 hours, stir occasionally.

5. Take 2 bamboo leaves and cut the stems off the top. Put the leaves together and roll them into a funnel shape from the top end. Place 3 Tbsp of rice inside the leaves and gently use a chopstick to tightly pack it in.

6. Add a piece of marinated pork and another 4-5 Tbsp of rice, pressing them in tightly. Use your thumbs to press down on both sides of the funnel, fold the top end of the leaves over and tightly bind the parcel with the cooking string.

7. Put the wrapped rice dumplings in a large pot filled with water over a high heat. Bring to the boil, then turn down the heat and simmer for 4 hours. Serve.


Main Ingredients:
500g Glutinous rice
180g Pork belly, skin on
2 Tbsp Lee Kum Kee Premium Light Soy Sauce
1 tsp Lee Kum Kee Premium Dark Soy Sauce
1 tsp Lee Kum Kee Premium Oyster Sauce
1 Tbsp Lee Kum Kee Sesame oil
1 tsp Five spice powder
15 pcs of Bamboo leaves
1 Tbsp Chicken stock powder
1 tsp Shaoxing rice wine
1 tsp sugar
1 spring onion
5g ginger
(1 tablespoon=15ml, 1 teaspoon=5ml.)

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