Six hours. That’s how long it can take to boil zongzi, although some (less complicated) recipes are fully cooked within two or three. These dumplings typically come wrapped in bamboo or lotus leaves— fresh ones are preferred where available, but here in Southeast Asia, most cooks rely on rehydrated dried specimens. Various savoury and sweet variations abound, proliferating even within dialect groups. Common fillings include diced braised pork belly, roasted chestnuts, sliced shiitake mushrooms, red beans, mung beans, salted egg yolks, and dried shrimp. Zongzi are typically made with glutinous rice, with or without additions of other grains; the individual rice grains, although soft, sticky and inseparable after cooking, remain visually distinct. Some of the plainer zongzi are eaten dipped in sugar, and most of them go down well with a cup of Chinese tea.