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Dragon Boat Festival Zong zi

Dim Sum and Other Snack Foods

Dragon Boat Festival Zong zi
2 pounds glutinous rice
1 teaspoon vegetable oil
2 pounds dry mung beans
1 Tablespoon sugar
2 teaspoons salt
24 dried bamboo leaves
8 dried lotus leaves
4 ounces dried Chinese black mushrooms, soaked for one hour, then discard the stems
8 salted egg-yolks
8 fresh chestnuts, exterior skin removed and discarded, cooked for half an hour
2 teaspoons five-spice powder
4 0unces canned lotus seeds
2 teaspoons thin soy sauce
1 pound roast pork, coarsely chopped
Butcher’s twine to wrap the leaf packages
1.Wash and soak separately, rice and mung beans in water overnight. Drain each and set them aside separately.
2. Add oil, sugar, and salt to the soaked rice, mix well, and divide into sixteen parts. Divide the mung beans into sixteen parts. Set both aside for later use.
3.Rinse then soak the bamboo and the lotus leaves for three hours or overnight. Fold in each lotus leaf making it into a large square. Cut away the pointed end of each bamboo leaf.
4. Put three bamboo leaves on top of the square lotus leaf.
5. Put pork, chestnuts, lotus seeds, and mushrooms in a bowl and add five spice powder and soy sauce and mix them well. Divide this mixture into eight equal parts.
6. On the stack of lotus and bamboo leaves, put one part of rice mixture, one part of mung beans. On this put one part of pork mixture and one salted egg-yolk. Cover this with one part of mung bean mixture and one part of the rice mixture.
7. Fold in the four sides of the leaves making a pyramid-shaped package and tie it together with string.
8. Repeat seven more times so there will be eight tied packages.
9. Put them into a big pot filled with water to cover them. Bring to a boil, reduce the heat and simmer for six hours. Drain and serve, or refrigerate or freeze until ready to reheat and serve them. They can be cut in half after they are reheated.

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