Teochew Style Sticky Rice Dumplings (Zongzi) | Asian Inspirations

Ingredients

• 1-1.2kg pork belly (cut into 1” chunks)
• 100g dried shiitake mushrooms (soaked)
• 100g dried shrimps (soak with 50 ml water and keep soaking water)
• 80g garlic (minced)
• 250g shallots (chopped)
• 3 tbsp caramelised dark soy sauce
• 2 tbsp dark soy sauce
• ½ tsp pepper
• 2 tbsp sugar
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp salt
• 1.5kg glutinous rice (washed and soaked overnight)
• 2 tsp pepper
• ½ tsp five spice powder
• 1-2 tbsp pork lard or oil
• 3-4 sticks lap cheong (Chinese sausages cut into 1.5”pieces)
• 500g red bean paste (homemade or store bought)
• 100g pork caul fat (pork fat netting)
• 25 chestnuts (if using dried chestnuts soak overnight)
• 100g lotus seeds (soak for 30 mins)
• 60-70 pcs of bamboo leaves (soaked overnight and cleaned before hand)
• Some kitchen twine or saltwater grass (sometimes comes together with bamboo leaves package)