Zhong zi

For my pictures and extra commentary go here:
http://monkeyobsessions.blogspot.com/2011/03/zhong-zi.html

Use real butter has excellent pictures and notes on the wrapping process.
 
Zhong zi (adapted from use real butter)

3 cups sweet rice
20+ bamboo leaves (use 2 for bigger zhong zi)
butcher's string (at least 24 inches, I think 26-30 is best)

1.  Rinse the rice until the water runs clear.  Soak overnight.  Drain the rice.

2.  Rinse the bamboo leaves and boil the leaves with the string for 5 minutes.  Remove and drain.

Meat Filling
1 lb pork belly
3 tbs soy sauce
2 tbs fried shallots (found in Asian grocery)
1/2 tbs shaoxing wine
1 tsp sugar
1/4 tsp ground pepper
5 Chinese black mushrooms (rehydrate in boiling water, remove stems, slice in quarters)

3.  Cut the pork belly into 1 inch thick pieces.  Marinate the pork for 30 minutes with the soy sauce, shallots, wine, sugar and pepper.  Add the mushrooms and simmer (on very low!) with the lid covered for 30 minutes. I recommend making this ahead of time so your life is not overwhelmed by zhong zi.

Rice Mixture
4 tbs vegetable oil
1/4 cup dried shrimp, chopped (or buy really little shrimps)
1 1/2 tbs soy sauce
1/2 tsp salt
1/4 tsp ground pepper
as many raw peanuts as you like

4.  Heat the vegetable oil in a large pan and cook the shrimp until fragrant.  Add everything else and stir until well mixed.

5.  To wrap, take two bamboo leaves and partially overlap them.  Make a cone and add some rice then some meat filling then more rice*.  Bring the top part of the leaf down and tie it all together with string.  This step takes quite a bit of practice and you may end up with something interesting looking still.  But as long as there is no rice falling out, it's probably ok.

6.  To cook, put the zhong zi in a large pot and cover with water.  Bring to a boil then turn the heat to low and simmer covered for an hour.  Serve hot with soy sauce!

*Note: you can also add some salty duck egg yolk in here.  Sometimes I find them too intense, but I may add a little next time, probably just a quarter of one.