Shanghai Pork Zongzi (Sticky Rice Dumplings)

The night before, soak the dried bamboo leaves in plenty of water, using a plate or other weight to keep them fully submerged. In a separate large bowl, cover the sticky rice with 3 to 4 inches of water and soak overnight. Cut the pork belly into 1 x 2-inch pieces, then mix with the light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, white pepper, and five-spice powder. If the mixture looks dry, add a little water until the pork is evenly coated and the marinade is moist but not watery. Cover and refrigerate overnight.

The next day, drain the rice very well. Toss it with the rice seasoning until evenly colored, then let it sit for about 30 minutes. Wash the soaked leaves on both sides with a soft cloth, rinse well, and keep them in clean water so they stay flexible while you work.

To wrap the zongzi, overlap 2 leaves to form a wide cone. Add a layer of seasoned rice, place a piece of marinated pork in the center, then cover with more rice. Fold the leaves over the filling to form a tight triangular or pillow-shaped bundle, then tie securely with kitchen twine. Repeat until all the filling is used.

Pack the zongzi snugly into a large pot so they cannot float apart. Set a heatproof plate on top if needed to keep them submerged, then cover completely with cold water. Bring to a boil, reduce to a gentle simmer, and cook for 4 to 5 hours. Check occasionally and add only boiling water as needed to keep the dumplings fully covered. Let them rest for a few minutes before unwrapping and serving.