Shortcut Sticky Rice Dumplings (Zongzi)
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4.9
42 reviews
Excellent
Shortcut Sticky Rice Dumplings (Zongzi)
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This recipe is a shortcut to zongzi (Chinese sticky rice dumpling) flavors without all the work. No need for hours of wrapping and cooking!
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Ingredients
- 2 1/2 cups uncooked sticky rice (also called glutinous rice or "sweet rice")
- 8-10 dried bamboo leaves
- 1/2 pound pork belly
- 2 tablespoons light soy sauce (divided)
- 1/2 teaspoon salt (plus 1 teaspoon, divided)
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 cup raw shelled peanuts
- 2-3 Chinese sausages (lap cheung; cut into small chunks)
- 2-3 scallions (chopped)
Instructions
- Soak the uncooked sticky rice overnight (or at least 6 hours). Soak the dried bamboo leaves for at least 3 hours (or overnight). After soaking, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water so they don’t dry out.
- Cut the pork belly into ½ inch bite-sized pieces, marinate it with 1 tablespoon light soy sauce, 1/2 teaspoon salt, ½ teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon sugar, and ½ teaspoon white pepper. Marinate for 1 – 2 hours in the refrigerator.
- Soak the peanuts for 1 hour. Then boil for 10 minutes, drain, and set aside.
- Drain the soaked sticky rice completely. Mix the rice with 1 tablespoon light soy sauce and 1 teaspoon salt in a large bowl.
- Add the peanuts to the rice along with the Chinese sausages and scallions. (If adding cooked salted duck egg yolks and/or soaked dried seafood, you can mix them into the rice as well).
- Line a bamboo steamer (or large shallow heatproof bowl) with 6-7 bamboo leaves. These bamboo leaves will provide flavor to the rice as well as prevent it from sticking. All with a layer of rice mixture, a layer of pork belly, another layer of rice mixture, and a layer of pork belly on top. Make sure everything is evenly distributed (so it can cook evenly).
- Cover the mixture with the remaining bamboo leaves to trap in moisture as well as the bamboo leaf aroma. If using a bamboo steamer, you can simply put on the cover. If using a heatproof bowl to steam, you can use a toothpick to keep the bamboo leaves in place on top of the rice.
- Place the rice in the steamer, starting with cold water. Turn on the heat to high, and once the water starts to boil, steam for 60-90 minutes. Check periodically to make sure there is still water in the steamer, and add hot water if needed.
- Keep in the steamer on low heat until ready to serve. The rice will harden if cooled. Serve hot!
Notes
- Note: Using this shortcut method, the sticky rice won’t get as gooey as the rice in traditional zongzi, which are cooked in a pot with water, but it’s a trade-off when it comes to time savings here. You CAN try to achieve a slightly gooier texture by adding 1/2-3/4 cup water to the rice right before steaming.
Nutrition Information
Show Details
Calories
675kcal
(34%)
Carbohydrates
66g
(22%)
Protein
18g
(36%)
Fat
37g
(57%)
Saturated Fat
12g
(60%)
Cholesterol
54mg
(18%)
Sodium
817mg
(34%)
Potassium
337mg
(10%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
68IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 18g | 36% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 54mg | 18% |
| Sodium | 817mg | 34% |
| Potassium | 337mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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