Taiwanese Southern-Style Sticky Rice Dumplings (Zongzi)

Steps

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1. 1
   Sauté the shallots in lard over medium heat, then add salt, vegetable seasoning powder, and soy sauce. Cover and braise for about 20 minutes until the shallots are soft and fragrant.
2. 2
   Rinse and shell the dried shrimp, then cut into small pieces. Stir-fry briefly in lard over low heat until fragrant, without adding seasoning.
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3. 3
   Cut pork belly into chunks, blanch to remove impurities, then drain. Braise with rock sugar, soy sauce, water, salt, and vegetable seasoning powder for about 20 minutes total, adding the sautéed shallots halfway through. Separate the meat from the braising liquid for later use.
4. 4
   Braise the soaked mushrooms in lard with salt, vegetable seasoning powder, soy sauce, sugar, shallots, and braising liquid until the liquid reduces, about 10 minutes.
5. 5
   Steam raw peanuts in a rice cooker with half a cup of water in the outer pot until cooked through.
6. 6
   Cut each salted egg yolk in half.
7. 7
   Rinse and drain the glutinous rice, then mix with braising liquid, salt, vegetable seasoning powder, peanuts, and dried shrimp. Soak for 30 minutes to 1 hour until the rice absorbs the liquid.
8. 8
   Soak bamboo leaves for 1–2 hours and wipe clean with a sponge. While still slightly damp, roll each leaf into a cup shape and fill in layers with glutinous rice, salted egg yolk half, pork belly, and mushroom. Tie securely with twine.
9. 9
   Add water to a pressure cooker without the lid. Once boiling, seal the lid and lock. Cook the zongzi for 1.5 hours. After releasing pressure, flip three bundles upside down, return them to the pot, keep uncovered, and cook for another 5 minutes.
10. 10
    Leftover zongzi can be frozen at –18°C or below for at least six months. Before eating, thaw and steam for 20–30 minutes.