Salty Zong Zi

Rinse the rice until the water runs clear then soak it in water for 3 hours;drain and divide it into 10 portions. Wash the bamboo leaves and strings then boil them for 5 minutes;remove and drain.

Filling:Cut the pork and mushrooms into 20 pieces each;marinade them with 3 Tbsp soy sauce,2 Tbsp sliced,fried shallots,1/2 Tbsp cooking wine,1 tsp sugar,and 1/4 tsp pepper.

Heat the pan then add 4 Tbsp oil;stir-fry the dried shrimp until fragrant. Add the rice and 1 1/2 Tbsp soy sauce,1/2 tsp salt, and 1/4 t pepper;stir until mixed well.

Lengthwise,overlap 2 leaves together then bend them to form a conical shape (To use as a wrapper),one end should be longer than the other. Put 1/2 portion of the rice and one piece each of the following in the conical shaped leaves:pork,black mushrooms. Cover ingredients with the other half of the rice.

Wrap the leaves and tie them with a string. Place the finished ”Zong Zi”in a pot then add water to cover. Bring the water to a boil;turn the heat to low and cook the “Zong Zi”covered for 1 hour or until the rice is cooked;remove and serve.

The filling may be changed according to individual preference.

Adapted from http://www.recipecottage.com/asian/jungdz.html