Sticky Rice Dumplings, or Zongzi 粽子, are more of a format than a specific dish—glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with straw or twine. When steamed or boiled, the rice expands and sticks together, creating a chewy, chopstick-able, geometric suspension of rice and other fillings.

We  present a recipe for Zongzi in the classic style of Southern Taiwan: the rice is lightly seasoned with soy sauces and stir fried before filling, the pork is marinated and browned, salted egg yolk adds brightness, boiled peanuts bring silkiness, and dried baby shrimp, shallots and shiitake mushroom combine with the fragrance of the bamboo leaves to create a distinct herbacious flavor.