Gather together your bamboo leaves, and soak them overnight. Make sure you have more than you need. Some leaves are bound to split when you make the zongzi. Wash your sink beforehand! Soak your short-grain sticky rice and peanuts as well. Prepare your pork by chopping it into bite sized pieces. Use fatty pork belly for a richer flavor. If your pork is too lean, it will get stuck in your teeth when you eat it! Marinate overnight with soy sauce, shaoxing wine, white pepper, and salt.
Ai-sh! Don't wash your hands with soap next to the bamboo leaves! No, you’re not allowed to squeeze the rice.
The next day, wash and rinse both sides of every bamboo leaf. Keep them moist until it's time to wrap the zongzi. Drain your rice, and mix it with some soy sauce and salt. Set aside, don’t cook it, unless you want your zongzi to have the consistency of zhōu! Boil your peanuts for about five minutes. The skin should peel off easily when you’re finished, but they shouldn’t squish completely when you pinch them. You may cook the pork if you wish, but be careful not to over cook, or it will become tough.
Break open the shells of your water chestnuts with the blunt side of a knife-no, feifei. Let me do it-HEY! Put that down!-and boil them for a few minutes. Then peel the shells off and try your best not to make a mess. If you boil the water chestnuts for too long, they will crumble to pieces when you go to peel off the shells. Chop your water chestnuts to your preferred coarseness.
Cut your salted eggs into bite sized pieces and set aside. Chop the lap-cheung at an angle into bite sized pieces.
What do you mean? The eggs are the best part! You’re such a picky eater. They are not too rubbery!
Time to package up the zongzi! Don’t forget to cut away at least half an inch off the ends of each bamboo leaf. If you don’t you will slice up your palms and the leaves will be hard to fold. Overlap two leaves in your palm, then curl them into a cone shape, with your hand holding the bottom closed.
Scoop a little rice into the bottom of the cone. Then add your fillings, a little bit of each.
Ok fine, we’ll leave the eggs out of yours. You know, back in my day-what's that? “Oh shush, Popo”? You need to respect your elders!
Put some more rice on top. Then fold the outer sides of the cone towards the center until they close. Careful! The bamboo leaves might split. Alright. Be careful now. Pinch all the leaves at the top together, and fold them down flat towards one side.
Oh dear, it split. Don’t worry my dear. Let's just start a new one. You got it.
Start to wrap kitchen twine around the zongzi. Don’t worry about getting it perfect, just tie it until it's secure.
It's hard to tie it one handed, huh? Don't worry-let me help you fold it. That's it! You’re getting the hang of it. How to do it like me? Oh my, it’s far from perfect. You’ll get it with more practice.
O-K! Up you go onto the stool. Alright, be careful now. We’re going to drop them in the hot water. Here's a tip. Take a slotted spoon, and lower them down. That's it. See, no splashing. Good job. We have seven hours to kill. Haha! Yes, it takes that long. That's why they taste so good when they’re done. They’re full of hard work and love. They’ll be ready for when your mom gets home from work.
Should we go for a walk?