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Shanghai Zongzi

kept byCYue

75-80 dried bamboo leaves (2 to 3 leaves per zongzi)
5 pounds uncooked short grain sticky rice (also called glutinous rice, or "sweet rice")
3 pounds pork belly (and/or pork shoulder)
Kitchen twine to tie the zongzi
¼ cup light soy sauce
3 tablespoons dark soy sauce
4 teaspoons salt
5 tablespoons sugar
3 tablespoons Shaoxing wine
1 teaspoon ground white pepper
1 teaspoon five-spice powder
¼ cup water (you may not need this, but if you do, you’ll add 2 tablespoons at a time)
5 tablespoons light soy sauce
5 tablespoons dark soy sauce
1½ tablespoons sugar
2½ tablespoons salt



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