Zongzi

Zongzi are traditional Chinese rice parcels steamed and wrapped in bamboo leaves. Traditionally, they are prepared to celebrate the Dragon Boat Festival (Duanwu), but they are delicious at any time of the year. Here is the basic recipe with an Italian twist:

Ingredients

• 20 dried bamboo leaves (or lotus leaves if available)
• 500 grams of glutinous rice
• 250 grams of pancetta or guanciale
• 100 grams of water chestnuts, sliced
• 100 grams of dried shiitake mushrooms, rehydrated and sliced
• Soy sauce
• Oyster sauce
• Sesame oil
• Sugar
• Salt
• Chopped green onion
• Pepper (optional)

Preparation

1. Soak the bamboo leaves in hot water for at least 8 hours, or until they become soft and pliable.
2. Soak the glutinous rice in water for 3 hours, then drain and set aside.
3. In a pan, sauté the pancetta or guanciale until it becomes crispy, then remove and set aside.
4. In the same pan, add water chestnuts and shiitake mushrooms. Sauté until well browned.
5. Put the pancetta back in the pan, add soy sauce, oyster sauce, a pinch of sugar, sesame oil, salt, and chopped green onion. Mix well and cook for a couple of minutes.
6. Dry the bamboo leaves and lay 2-3 overlapping leaves on a surface. Place about 2-3 tablespoons of rice in the center of a leaf, add a tablespoon of the pancetta and vegetable mixture, then cover with more rice.
7. Fold the leaves to form a triangular or rectangular packet, tying it with kitchen string.
8. Steam the Zongzi for about 1-2 hours, or until the rice is fully cooked.
9. Serve the Zongzi hot, as an appetizer or snack.

Fun Fact

Zongzi are rooted in a Chinese legend that involves the poet and minister Qu Yuan, who is said to have thrown himself into the Miluo River. The local people, in an attempt to protect his body from the fish, threw Zongzi into the river so that the fish would feed on them instead of the poet. The tradition of Zongzi endures as a way to commemorate his sacrifice and celebrate integrity and patriotism.

I suggest pairing the Zongzi with a slightly diluted soy sauce, or with a spicy sauce if you like a touch of spiciness. It’s quite a laborious dish, but the final result is unique and representative of Chinese cuisine. Good luck and enjoy your meal!