Zongzi: Chinese sticky rice dumpling (粽子)

Name: Zongzi: Chinese sticky rice dumpling (粽子)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 dumplings
Ingredients: 600 g glutinous rice; 4 tablespoon red bean paste; 4 tablespoon red bean; 12 Chinese dates; 12-24 bamboo leaves; 12 cooking strings; Honey or sugar; 600 g glutinous rice; 6 Shiitake mushrooms; 200 g pork belly; 2 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing rice wine; ¼ teaspoon Chinese five-spice powder; 1 pinch white pepper; 1 pinch salt; 1 pinch sugar; 1 teaspoon ginger; 48 bamboo leaves; 12 cooking strings

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
12 dumplings
Calories
105 kcal
Course
Main Course
Cuisine
Chinese

Zongzi: Chinese sticky rice dumpling (粽子)

Iris Warren

Report

A classic treat for Dragon Boat Festival. With this informative recipe, you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with great ease.

Share:

I Made This!

38 people made this

Print

10 people printed this

Save this

30 people saved this

Ingredients

Servings

For the sweet Zongzi made in triangle shape

600 g glutinous rice 21oz
4 tablespoon red bean paste aka adzuki bean paste
4 tablespoon red bean aka adzuki beans
12 Chinese dates pitted
12-24 bamboo leaves two ends trimmed
12 cooking strings 70cm/27inch each
Honey or sugar for serving, optional

For the savoury Zongzi in pyramid shape

600 g glutinous rice 21oz
6 Shiitake mushrooms
200 g pork belly cut into chunks
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine
¼ teaspoon Chinese five-spice powder
1 pinch white pepper
1 pinch salt
1 pinch sugar
1 teaspoon ginger minced
48 bamboo leaves two ends trimmed
12 cooking strings 125cm/50 inch each

Add to Shopping List

Instructions

For the sweet Zongzi

Prepare: Soak glutinous rice, red beans and bamboo leaves in water overnight.
Assemble (triangle shape): Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. First, place a date in the cone, then some glutinous rice. Add a tablespoon of red bean paste. Top with more rice and whole red beans. Fold the two sides of the leaf over the rice. Then fold the top of the leaf down to cover the rice completely. Wrap the rest of the leaf around the shape. Tie with a cooking string. Please refer to the video below.
Cook: Place Zongzi in a pot (ideally small enough to let them snuggle). Fill the pot with water completely covering the Zongzi. Place a heavy plate on top. Bring the water to a boil then leave to simmer for 2.5 hours (check the water level from time to time. Top up to ensure the Zongzi are always underwater).
Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.

For the savoury Zongzi

Prepare: Soak glutinous rice, shiitake mushrooms and bamboo leaves in water overnight. Marinate the pork with the rest of the ingredients overnight.
Assemble (pyramid shape): Overlap two leaves like an X. Form a wide cone in the middle. Place some glutinous rice in, then the pork and mushroom. Top with more rice and make it level. Fold two ends of the leaves towards the middle. Then use another two leaves to seal two sides. Tie with a cooking string (opposite direction of the last two leaves). Please refer to the video below.
Cook: Same as cooking sweet Zongzi (see above).
Serve: Best to serve warm.

Notes

STORAGE: Place the Zongzi into an air-tight container (or a sealable plastic bag) when they are completely cool. Store in the fridge for up to 3 days or in the freezer for up to 2 months.
REHEAT: Place the Zongzi (defrosted) into boiling water. Leave to simmer for 3-5 minutes.
The Alkaline Version: In southern regions of China, yellow-coloured Alkaline Zongzi (碱水粽) is very popular. To make this version, add 1 tablespoon of lye water (Kansui) to the soaked glutinous rice.