Zongzi: Chinese sticky rice dumpling (粽子)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
12 dumplings
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Calories
105 kcal
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Course
Main Course
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Cuisine
Chinese
Zongzi: Chinese sticky rice dumpling (粽子)
Description
Zongzi, a classic Chinese dish made from glutinous rice wrapped in bamboo leaves, are prepared here in two distinct styles: sweet and savory. The sweet zongzi are triangular and include soaked glutinous rice combined with red bean paste, whole beans, and Chinese dates, which contribute a mild sweetness and contrast in texture. The savory pyramid-shaped version contains marinated pork belly, shiitake mushrooms, and seasonings like soy sauce and five-spice powder mixed with the sticky rice. Both types are wrapped carefully in bamboo leaves tied with cooking string, then simmered submerged in water for around two and a half hours until the rice becomes tender and fully cooked.
The cooking method produces a sticky, cohesive dumpling with soft textures and enriched flavors from the fillings and seasonings. The bamboo leaves provide a light aromatic note, and the shapes formed by folding the leaves help hold the fillings securely. Serving options vary: the sweet zongzi can be enjoyed warm or cold, optionally dipped in honey or sugar, while the savory ones are a hearty snack or part of a meal.
Storage is convenient; zongzi can be refrigerated up to three days or frozen for two months and reheated by simmering in boiling water. The instructions note that southern Chinese cuisine includes an alkaline version with lye water added to the rice, which imparts a yellow color and different flavor profile. This recipe offers clear preparation and cooking guidance for both traditional types of zongzi.
Ingredients
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 for serving, optional, or sugar
For the savoury Zongzi in pyramid shape
- 600 g glutinous rice 21oz
- 6 shiitake mushrooms
- 200 g pork belly cut into chunks
- 2 tablespoon soy sauce light
- 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
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
- Store cooled zongzi in an airtight container; keep refrigerated up to 3 days or frozen for up to 2 months.
- Reheat defrosted zongzi by simmering in boiling water for 3-5 minutes until warmed through.
- Soak glutinous rice, red beans, and bamboo leaves overnight to ensure proper texture and pliability of leaves.
- The alkaline version uses lye water added to soaked glutinous rice, creating a yellow tint and distinctive flavor found in southern China.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12dumplings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 105kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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