Zongzi in a slow cooker

Ingredients:

• 22 dried bamboo leaves (see note), each trimmed 1–2 cm from the stem end
• 1 piece pork belly (170 g, remove skin if desired), cut into 8 equal pieces
• 2 tsp light soy sauce + extra for serving
• 2 teaspoons Shaoxing wine
• 0.5 tsp sugar
• 1/4 tsp Chinese Five Spice Powder
• 2 cups glutinous (sweet) round-grain rice
• 1 cup peeled dried mung beans
• 4 medium dried shiitake mushrooms
• 0.5 cup raw shelled peanuts (about 100 g)
• 30 g dried shrimp
• 30 grams of Chinese lachong sausage
• 4 whole salted duck egg yolks
• 1 teaspoon neutral vegetable oil
• 8 pieces of kitchen string, 150 cm long.
• Special equipment: Instant Pot 6-8L multicooker.

Preparation:

1. Place the bamboo leaves in a large pot and cover with 5 cm of lukewarm water. Bend the damp leaves in half. Place a heavy plate on top to ensure the leaves are completely submerged. Soak the leaves until they are dark green and very pliable, 10–24 hours. The water may darken during soaking. Drain the bamboo leaves in a large colander. Fill the pot halfway with fresh water.
2. Thoroughly wipe both sides of each leaf with a clean sponge or cloth, then rinse under running water. Stack them and return them to the pot. Always cover with a clean plate to ensure the leaves are completely submerged. Leave the leaves in the water for up to 2 days.
3. In a small bowl, combine the soy sauce, Shaoxing wine, sugar, and Chinese seasoning until smooth. Add the pork belly and turn until well coated. Cover and refrigerate for 8–24 hours. Remove the pork belly from the refrigerator 1 hour before cooking the zongzi.
4. Rinse the rice under running water in a large bowl until the water runs clear, 4–5 times. Cover with water to a height of 2 inches and soak for 2 hours. Rinse the mung beans in a medium bowl until the beans lighten in color, 3–4 times. Cover with water to a height of 2 inches and soak for 2 hours. In another medium bowl, cover the shiitake mushrooms with water to a height of at least 2 inches and soak for about 2 hours to plump them up. Place the peanuts and dried shrimp in separate small bowls; cover each with water to a height of at least 1/2 inch. Soak for 1 hour.
5. Meanwhile, slice the sausage diagonally into 8 equal slices and halve the egg yolks. Place them in two separate bowls.
6. Drain the shiitake mushrooms and wipe the bowl clean. Remove the stems. Cut each mushroom into 4 slices and return to the bowl. Drain the peanuts, shake them, and return them to the bowl. Repeat with the shrimp, cutting the larger ones into larger pieces. Set the 3 bowls aside.
7. Drain the rice in a wide, fine-mesh sieve, shake to remove excess water, and return to the bowl; add 2 teaspoons of salt and oil and stir with a spatula. Drain the mung beans in a sieve and shake to remove excess water, then return them to the bowl; add 1 teaspoon of salt and stir with a spatula. Set both bowls aside.
8. Assembly:
   
   Take two bamboo leaves of approximately the same size and shake off excess water; lightly dry them with a towel. Place them shiny sides up, slightly overlapping the leaves lengthwise. Carefully roll them into a cone shape (avoid sharp folds to prevent cracking) in the middle of the stack, with the longer edges facing upward.
9. Hold the cone with the leaf tips facing you. Fill the cone with 3 tablespoons rice and 2 tablespoons mung beans. Use a silicone spatula to smooth the surface of the filling. Add 4-6 peanuts, 1 tablespoon shrimp, half a salted egg yolk, 1 piece of Chinese sausage, 2 pieces of shiitake mushrooms, 1 piece of pork belly, then another 4-6 peanuts, 2 tablespoons mung beans, and 3 tablespoons rice. The cone will be overflowing. Press the filling down with a spatula. Grasp the center of the cone, forming a “C” with your dominant hand. Tap the cone 1-2 times on a cutting board to settle the filling to the bottom, maintaining the C-shape grip. It’s okay if a little water starts to leak out. Holding the cone with the opening facing you, fold the protruding ends of the leaf over to neatly enclose the filling. Using both hands, form the cone into a pyramid with the apex at the bottom and the base at the top. Hold firmly and prepare to tie.
10. Using your thumb, press 1 piece of string onto the folded ends, leaving about 15 cm of string hanging over one side. Make several loops across the width of the zongzi. Be sure to pull the string taut when making the loop to prevent the rice from spilling out during cooking. Then, tie a double knot with the hanging end of the string and begin tying it around the zongzi lengthwise, then tie the two ends of the string twice. Cut off the excess string and trim off any excess edges of the leaves. The first bundle will look rough, but the more you practice, the neater it will be. Repeat with the remaining bamboo leaves, filling, and string.
11. Place the zongzi in a 6-8 quart (6-8 liter) slow cooker. Add enough water to leave 5 cm of headspace above the maximum fill line. Set the pressure cooker to high for 1 hour (see Note). Once the cycle is complete, allow the steam to release naturally and wait for the natural pressure release cycle to complete. Leave the zongzi in a warm place for 1 hour.
12. Using tongs, carefully transfer the zongzi to a plate and let it cool slightly. It's okay if a little rice comes out of the corners. Use scissors to cut the string and remove the bamboo leaves, if desired. Transfer the zongzi to a plate and serve as is or with a drizzle of light soy sauce. Enjoy!

13. Freezing Tips

    
    If making in advance, once the zongzi have cooled completely, refrigerate them for up to 1 week or freeze them for up to 2 months. To reheat, place them on a steamer rack, cover, and steam for 15 minutes if chilled or 30 minutes if frozen.
    
    Note
    
    Dried bamboo leaves for zongzi can be purchased at Chinese markets and online. The amount listed in the recipe includes extra leaves in case some break.