Instant Pot ZONGZI 粽子 -- How to Make Cantonese-style Sticky Rice Dumplings FAST

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative.

bamboo leaves

🥗Healthier: lotus leaves

💰Cheaper: banana leaves

Lotus leaves impart a similar flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces sodium intake.

Soak 5 cups of sticky or glutinous rice in a couple inches of water overnight.

Unbundle packs of bamboo leaves and soak them in plenty of water overnight.

Soak 2/3 cup of raw peanuts overnight.

In a bowl, marinate 1 pound of pork belly with 2 teaspoons of light soy sauce, 1/2 teaspoon of sugar, 2 teaspoons of shaoxing wine, 1/2 teaspoon of salt, 1/2 teaspoon of ground white pepper, and 1 teaspoon of oil.

The next day, drain the rice and season it with 2 tablespoons of light soy sauce, 2 teaspoons of salt, and 1 teaspoon of MSG.

Boil the soaked peanuts in a small saucepan for 5 minutes, then drain.

Heat a wok or saucepan on medium-high heat and sear the marinated pork belly until golden, then add 1/2 cup of water and cook for 5-10 minutes until the liquid is absorbed.

Cut 3 Chinese sausages into 1 1/2 inch pieces.

Prepare soaked bamboo leaves by cutting the bottom half inch off and patting them dry with a damp towel.

Assemble the Zongzi by rolling the bamboo leaves into a cone, adding a spoonful of seasoned rice, followed by the pork, sausage, and peanuts, then cover with more rice.

Fold the leaves over the top of the rice, shape it into a triangle, and tie it off with twine.

Place the Zongzi in the Instant Pot, fill with water up to the maximum level, close the lid, set to high pressure, and cook for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens