Step 1

Soak the bamboo leaves overnight.

Step 2

Rinse the glutinous rice and dried shiitake mushrooms and soak in separate bowls overnight.

Step 3

Soak the string, mung beans and peanuts in separate bowls.

Step 4

Measure out the cooked chickpeas, chop the kabocha and slice mock meat.

Step 5

Rinse and wash the bamboo leaves. Trim the bottom stems so that the ends are flat (refer to photo) and keep them in water so they don't dry out.

Step 6

Drain the rice and mix with soy sauce and salt.

Step 7

Drain the shiitake mushrooms and slice them into small bite sized pieces.

Step 8

Drain the peanuts and mung beans.

Step 9

Follow the video and/or photos to make the cone out of the bamboo leaves. Add 2 tbsp of the rice, 1 tbsp of the mung beans, 1-2 pieces of mock meat, 1 cube of kabocha, 2 pieces of shiitake mushrooms, 1 tbsp of chickpeas and 1/2 tbsp of peanuts. Top it off with another 2 tbsp of rice (it was about 55-60g of rice per rice dumpling). How much you can add in will depend on the size of your bamboo leaf but this was the perfect amount for the ones I was using. Then finish wrapping the dumpling and securely wrap and tie it with string. If at any time the bamboo leaves rip, you must start over. This is why I recommend soaking a couple extra because I find 4-5 leaves rip.

Step 10

Once everything is wrapped up, prepare a medium to large pot (large enough to fit all the zongzi). Fill the pot with cold water and place a plate that covers majority of the pot on top. Add more water if needed-- everything should be submerged in water. Turn the heat up to medium high. Once the water is at a boil reduce the heat to medium/medium low and let it simmer for 2.5 hours.

Step 11

Ensure the water is not boiling but simmer with light bubbles rising. Check every 30 minutes to ensure the zongzi are still submerged in water. If you need to add water, be sure to use HOT water.

Step 12

Once 2.5 hours passes, turn off the heat. Remove the plate and zongzi carefully out of the pot using tongs.

Step 13

Cut the strings, unwrap them and serve with sauce and green onions or let them cool completely before storing them in the refrigerator or freezer.