Main Ingredients:
Glutinous Rice: 750g.
Additional Ingredients:
Pork Belly: as needed; Bamboo Leaves: as needed; Spring Onions: as needed.
Seasonings:
Soybean Paste: as needed; Monosodium Glutamate: as needed; Salt: as needed.
Flavor: Savory; Cooking Method: Boiling; Time: 30 minutes; Difficulty: Easy.
Detailed Steps to Make Savory Meat Zongzi Before the Dragon Boat Festival
Soak the bamboo leaves in cold water a day in advance. If you need to wrap them on the same day, you can also blanch them in boiling water. However, I prefer not to blanch them because I feel it diminishes the natural fragrance of the leaves.
Pork belly and soybean paste
Cut the pork belly a day in advance, mix it with soybean paste, and refrigerate. Add spring onions when wrapping the zongzi.
Clean the bamboo leaves
Rinse the glutinous rice, mix with monosodium glutamate and salt, let it sit for 1 hour before wrapping to allow the rice to fully absorb the flavors
I made 15 zongzi with 750g of rice. I made square zongzi because I didn’t have help, so I didn’t take photos of the process.
Place the zongzi in a pressure cooker, add enough cold water to cover them, bring to a boil, then cook for 30 minutes.
Try one, it’s delicious! Many people prefer sticky rice zongzi, but I think glutinous rice zongzi is also tasty, with a chewy texture that’s not too heavy. Save the sticky rice zongzi for the Dragon Boat Festival!
