Easy Chinese Rice Dumpling Zongzi Recipe

glutinous rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa offers a gluten-free option while regular rice is more economical.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a budget-friendly protein alternative.

bamboo leaves

🥗Healthier: banana leaves

💰Cheaper: parchment paper

Banana leaves impart a similar flavor, while parchment is more accessible.

chestnuts

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats, and peanuts are more affordable.

Soak the glutinous rice with hot water for 40 minutes.

Cut the pork shoulder meat into bite-size pieces, then marinate it with soy sauce, dark soy sauce, oyster sauce, salt, and five-spice powder for at least 1 hour.

Fill a big pot with water and add the bamboo leaves. Bring it to a boil, turn off the heat and let the bamboo leaves soak while prepping the rest of the ingredients.

Drain the glutinous rice thoroughly. Add oil, diced shallots, and minced garlic to a wok. Saute over medium-low heat until the aromatics are lightly golden.

Add the well-drained glutinous rice and stir over medium heat for a couple of minutes. Season the rice with soy sauce and dark soy sauce, then remove from the wok and set aside.

Take the bamboo leaves out and wipe off the moisture with paper towels. Partially stack two bamboo leaves with the pointy tips facing each other and the smooth side facing up. Fold it from one-third of the length into an ice cream cone.

Put some glutinous rice in the bamboo cone. Add some pork pieces, then fill up the rest of the space with more glutinous rice. Use your thumbnail and forefinger to hold the shape, then fold the upper leaves down and tie it with kitchen twine.

Fill a big pot with water and add your zongzi. The water should be enough to cover all the zongzi. Bring it to a boil and turn the heat to low. Simmer for 2.5 hours.

Remove the Zongzi from the water and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens