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Savory Dragon Boat Festival zongzi wrapped in bamboo leaves are a protein-rich traditional treat. A family celebration food with glutinous rice and pork filling.
Soak the bamboo leaves in warm water for 1 hour, weigh them down with a bowl to keep submerged, then rinse clean. Soak the glutinous rice in cold water for at least 4 hours, then drain thoroughly.
Marinate pork belly pieces with soy sauce, Shaoxing wine, five spice powder, sugar, salt, and black pepper for 30 minutes. Meanwhile, soak dried shiitake mushrooms in hot water for 30 minutes, then slice thinly.
Toss drained rice with 1 tbsp soy sauce and a pinch of salt for even seasoning and color. Prepare all fillings: halve the salted egg yolks, slice marinated pork, and portion peanuts and mushrooms.
Stack 2 bamboo leaves, curve into a cone, and fill the bottom with seasoned rice; layer pork, mushroom, egg yolk, peanuts in the center, and cover with more rice. Fold leaves into a pyramid and tightly tie with cooking twine.
Place wrapped zongzi in a large pot, cover with water, weigh down with a heatproof plate, and simmer gently over medium-low heat for 2.5–3 hours, ensuring zongzi remain submerged. Remove from pot and let rest 10 minutes before untying and serving.
