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Zongzi (粽子) – Sticky Rice Parcels in Bamboo Leaves
More recipes: Chinese recipes · All Asian recipes
Zongzi (粽子) – Sticky Rice Parcels in Bamboo Leaves
Laura Chen
10
60 minutes
120 minutes
250
Chinese
Main course
Zongzi are traditional Chinese sticky rice dumplings wrapped in bamboo leaves and then boiled or steamed. They are often eaten during the Dragon Boat Festival and can have sweet or savory fillings.
Ingredients
- 500 g glutinous rice
- 20 bamboo leaves
- 200 g pork belly, cut into cubes
- 50 g dried shiitake mushrooms, soaked and chopped
- 50 g dried shrimp, soaked and chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp salt
- Water for boiling
Instructions
- Soak the bamboo leaves in warm water for several hours, until they are pliable.
- Wash the glutinous rice thoroughly, then soak it for at least 4 hours.
- Marinate the pork belly, mushrooms and shrimp with the soy sauce, oyster sauce, sesame oil, sugar and salt for 30 minutes.
- Boil the bamboo leaves in boiling water for 5 minutes, then rinse and pat them dry.
- Lay two bamboo leaves on a work surface, overlapping, and shape them into a pocket.
- Fill the pocket halfway with rice, add a spoonful of the meat mixture, then cover with more rice.
- Fold the leaves tightly around the rice to form a pyramid-shaped parcel and tie it securely with kitchen twine.
- Boil the zongzi in a large pot of boiling water for about 2 hours, until the rice is completely cooked.
- Remove the zongzi from the water and let them cool slightly before serving.
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