Glutinous Rice Dumpling (Zongzhi)

Zongzi (also known as glutinous rice dumpling) is traditionally eaten during the Dragon Boat Festival. I do made some Zongzi on the day of Dragon Festival ,I know it's kind of late but it's alright since I don't offer my zongzi for prayer. The main reason is I don't have any glutinous rice at home,so I have to visit Asian store in Flushing ,Queens first.Anyway, my Zongzi is really simple and not elaborate, I just add some black eyes peas ,shitake mushroom and pork belly! No chestnut and salted duck egg for me!! Not a fan of those stuffs in my zongzi!! Ingredients:
30 pcs dried bamboo leaves(boiled for 1/2 hour,then wash )
1 lb glutinous rice(soaked overnight and drained)
10 pieces shitake mushroom,soaked until soft
2 cans blackeyes black
2 lbs pork belly,cut cube
1/2 cup water
5-6 cloves garlic(minced)
1 tbsp 5 spice powder
2 tbsp soy sauce
2 tbsp dark soy(caramel) sauce
1 tbsp salt
1 tsp sesame oil
2 tbsp oil

Method:

1:Prepared bamboo leaves and plastic string (or hemp) in advance.Boiled the leaves for an hour and clean again with cold water before drained.Set aside.
3:Heat wok or skillet at medium heat with 2 tbsp oil,saute minced garlic until fragrant,add cut pork belly ,shitake mushroom and all seasoning stir-fry until well mixed.Add in 1 cup water and simmer the pork for 20 minutes.Taste and dish up,set aside in a big bowl.Leave the gravy in the wok.
3:Add in glutinous rice and black eyes peas into the wok,mix well with the gravy,taste the seasoning then dish out,set aside.

Wrapping Method:

1:Use 2 pieces of bamboo leaves to fold into a cone shape.Fill in 1/2 tbsp glutinous rice,one piece of pork and,one piece mushroom .Top with another 1/2 tbsp glutinous rice to cover the ingredients.
2:Press the rice firm and cover the extended ends of leaves an form into the shape of triangle.Tie and secure with plastic string.(I don't have hemp) .Repeat the wrapping procedure until all the glutinous rice finish.
3:Prepared 4 liter or more water in boiling pot,pot must big enough to cook all the dumpling.
4:When the water is rolling boil ,add in 1 tbsp salt and the whole bunch of dumpling,pour in more water to cover all the dumpling if necessary.Boil the dumpling for 1 1/2 hours.
5:Removed the dumpling from the pot and hang up to drip dry.Serve it hot or warm.
Yield approx 14 dumplings
I like mine zhongzi serve with chili sauce This time I added salt in boiling water and my zongzi is alittle bit salty..I should reduce the soy sauce and salt when making the ingredients if I want to add in salt when boiling or vice verse. I gave some zongzi to friends yesterday when they came to visit since I can't eat all by myself.