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Glutinous rice is wrapped in bamboo leaves with savory or sweet fillings and steamed during the Dragon Boat Festival. This traditional family treat is a cultural centerpiece with countless regional variations.
Soak bamboo leaves in warm water until pliable, at least 2 hours. Rinse and set aside.
Rinse and soak glutinous rice in water for 2 hours, then drain well. Mix drained rice with 1 tbsp soy sauce, 1/2 tsp salt, and 1/2 tsp five spice powder.
Soak shiitake mushrooms in warm water until rehydrated, then slice. Cut pork belly into 6 thick slices and marinate with remaining soy sauces, oyster sauce, sugar, five spice powder, salt, and white pepper for at least 30 minutes.
To assemble: layer 2 bamboo leaves to form a cone, add 2 tbsp seasoned rice, then some pork, mushroom, half an egg yolk, dried shrimp, and peanuts. Top with more rice. Fold leaves to enclose and wrap tightly with kitchen twine.
Place wrapped zongzi in a steamer basket, fill with water to cover halfway, and steam over medium-high heat for 2.5 to 3 hours, checking water level and topping up as needed. Let rest 10 minutes before unwrapping for best texture.
