VEGAN STICKY RICE DUMPLINGS WRAPPED IN BAMBOO LEAVES | STEP-BY-STEP RECIPE 'ZONG ZI' 純素粽子

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based alternative for a lighter option.

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice has more fiber, while regular rice is often cheaper.

Soak glutinous rice and mung beans overnight.

Prepare the filling by soaking shiitake mushrooms and marinating them with miso, date syrup, garlic, and white pepper for 30 minutes.

Cut off the hard stem ends of the bamboo leaves to make wrapping easier.

Overlap two bamboo leaves with the shiny side facing out, adjusting them for thickness in the center.

Fold the leaves to create a V shape, making a cone for the filling.

Fill the cone with soaked glutinous rice and marinated mushrooms, leaving space for folding.

Fold the sides of the leaves down to cover the filling, then wrap the leaves around to form a packet.

Tie the packet securely with kitchen twine.

Repeat the wrapping process for the remaining ingredients.

Place the wrapped dumplings in a steamer basket and steam for 2.5 hours until cooked through.

Unwrap the dumplings and serve, optionally adding soy sauce or miso mixed with water for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens