Easy Chinese Rice Dumpling Zongzi Recipe
A simplified recipe for traditional Chinese sticky rice dumplings wrapped in bamboo leaves, perfect for beginners.
4h4Servings
Nutrition
538kcal
25gProtein
52gCarbs
27gFat
Ingredients
INGREDIENTS
Glutinous Rice
680 g
Vegetable Oil
3 tbsp
Shallot
½ cup
Garlic
2 tbsp
Soy Sauce
1½ tbsp
Dark Soy Sauce
½ tbsp
Bamboo Leaves
25 pieces
TO MARINATE THE PORK
Pork Shoulder Meat
12 oz
Soy Sauce
1 tbsp
Dark Soy Sauce
1 tbsp
Oyster Sauce
2 tsp
Salt
½ tsp
Five-Spice Powder
1 tsp
Instructions
1Prepare Rice and Leaves
40m
40mSoak Rice
Soak the glutinous rice in hot water for 40 minutes.
Boil Bamboo Leaves
Fill a large pot with water, add bamboo leaves, and bring to a boil. Turn off heat and let leaves soak.
2Marinate Pork
1h
1hCut and Marinate
Cut pork shoulder into bite-sized pieces. Marinate with soy sauce, dark soy sauce, oyster sauce, salt, and five-spice powder for at least 1 hour.
3Sauté Aromatics and Rice
5m
5mSauté Aromatics
Drain the glutinous rice thoroughly. In a wok, sauté diced shallots and minced garlic over medium-low heat until lightly golden.
Stir-fry Rice
Add the drained glutinous rice to the wok and stir over medium heat for a couple of minutes. Season with soy sauce and dark soy sauce. Remove from wok and set aside.
4Wrap the Zongzi
15m
15mPrepare Leaves
Take the bamboo leaves out of the water and wipe them dry. Identify the rough and smooth sides; the rough side with the stem should not touch the rice.
Form Cone
Partially stack two bamboo leaves, pointy tips facing each other, smooth side up. Fold from one-third of the length into an ice cream cone shape, overlapping the corner to prevent leakage.
Fill and Fold
Place glutinous rice into the cone, add pork pieces, and fill the remaining space with more rice. Hold the shape with your thumbnail and forefinger, fold the upper leaves down, and wrap along the surface to create a pyramid shape. Tie with kitchen twine.
5Boil the Zongzi
2h 30m
2h 30mBoil
Fill a large pot with water, ensuring all zongzi are submerged. Bring to a boil, then reduce heat to low and simmer for 2.5 hours.
6Serve
Enjoy
Remove the zongzi from the water and serve.
Tips
If you don't eat pork, you can substitute chicken thigh or beef for the filling.
Ensure the bamboo leaves are well-soaked and pliable to prevent tearing during wrapping.
Overlapping the bamboo leaves correctly when forming the cone is crucial to prevent the rice from spilling out during cooking.