Zongzi is a Chinese traditional festive food served during Dragon Boat Festival celebrations. In the Western world, they are also known as rice dumplings.
2 lb. glutinous rice
50 sheets of bamboo or reed leaves
1/2 lb. pork (with some fat)
Thin ropes for tying
2 tbsp salt
2 tbsp Asian light soy sauce
2 tbsp dark soy sauce
Soak the rice overnight until they are softened thoroughly.
Whisk glutinous rice with half of the sauce ingredients for 5 minutes before using.
Wash the bamboo leaves clean under running water completely.
Cut pork across the grain into 1/2 inch cubes, and marinate with rest to sauces for 20 minutes.
Hold one leave and fold it round in the middle to make a funnel.
Fill the bottom with a little rice, and then add a piece of meat.
And then add some glutinous rice and add a piece of pork meat on the top.
Repeat the process until your fill the funnel but 1/2 inch remains, covered by the rice.
Fold the leaves up to seal the open side of the funnel and tie properly with rope.
Make sure you tie them neither too tight nor too loose, this helps make sure that the ingredients are well cooked.
Put the rice dumplings in a pot with enough water, cover and boil at medium-high heat for 2 hours (40 minutes in a pressure cooker).
Remove zongzi and serve hot with granulate sugar or sauce. Refrigerate the rest.