Best Easy Mushroom and Pork Zongzi Recipe

Soak glutinous rice in water for at least 3 hours. Soak bamboo leaves, dried shiitake mushrooms, and peanuts in separate bowls. Rinse and drain when ready.

Cut pork belly into 1-inch pieces. In a bowl, mix pork with 2 tbsp soy sauce, sugar, Shaoxing wine, 0.5 tsp salt, and white pepper. Marinate for at least 30 minutes.

Slice soaked shiitake mushrooms. Heat a skillet on medium, add 1 tbsp sesame oil, sauté mushrooms and dried shrimp with oyster sauce for 3 minutes until fragrant. Remove from heat and set aside.

Drain and season glutinous rice with remaining soy sauce, 0.5 tsp salt, and mix well. Lay out two bamboo leaves in an overlapping V-shape, shiny side up.

Spoon a layer of seasoned rice onto the leaves, add a few pieces of pork, mushrooms, shrimp, a chestnut, and peanuts. Cover with more rice. Fold sides to enclose filling, form a tight triangle, and secure with kitchen string.

Repeat wrapping for all servings. Place wrapped zongzi in a large pot, cover with water, and simmer over medium-low heat for 3 hours. Keep pot covered and add water as needed.

Remove zongzi with tongs, drain slightly, and serve warm. Enjoy the savory mushroom and pork filling with the aroma of bamboo leaves.