Zongzi (Sticky Rice Dumpling, Making 2 Easy Ways)
Zongzi comes in many versions. It is a pocket of fist-sized sticky rice with tasty fillings wrapped in gorgeous bamboo leaves.
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Servings: 15
Calories: 383kcal
Equipment
Ingredients
- 5 cups sticky rice also called glutinous rice or sweet rice
- 50 bamboo wrapper
- 2 cups mung beans
- 2 cups red bean paste
- 6 tablespoons pinto beans
- 4 tablespoons black-eye peas
- 2 cups dried red dates
- 1 cup Medjool dates
- 5 mushroom sliced
- 4 Chinese sausages
- 2 cups diced marinated chicken pieces marinated with 2 tablespoons light soy sauce,1/2 tablespoon dark soy sauce,1 tablespoon Shaoxing wine, and a pinch of sugar, salt, black pepper
- 1 cup roasted chestnuts
- 1/2 cup red raisins
- 1 cup raw peanuts
- honey for serving
Instructions
- Soak the sticky rice: Rinse the sticky rice under cold water until the water runs clear. Place the rice in a large bowl and cover it with water. Let the rice soak for at least 4 hours or overnight, ensuring it is fully submerged.
- Prepare the bamboo leaves: Rinse the bamboo leaves thoroughly to remove dirt or debris. Place the leaves in a large pot and allow them to soak for about 30 minutes to soften them.
- Season the sticky rice (optional): Drain the soaked sticky rice and transfer it to a mixing bowl. Season the rice with soy sauce or any desired seasonings, and mix well. This step is optional and can be skipped if you prefer plain sticky rice. This is what I did.
- Wrapping the zongzi:Method 1 -Triangle shape: Take two bamboo leaves and overlap them partially, creating a cone shape. Fill the cone with a spoonful of sticky rice, pressing it down gently. Add your fillings on top of the rice. Cover the fillings with another spoonful of sticky rice, ensuring it is packed firmly. Fold the bamboo leaves tightly to enclose the filling and form a pyramid or rectangular shape. Tie the zongzi securely with kitchen strings, ensuring it is tightly wrapped.Method 2 -Square shape: Take two bamboo leaves and overlap them partially, creating a rectangle shape. Lay a spoonful of sticky rice in the center, pressing it down gently. Add your fillings on top of the rice. Fold the bamboo leaves tightly to enclose the filling and form a square shape. Tie the zongzi securely with kitchen strings, ensuring it is tightly wrapped.
- Cooking the zongzi: The traditional and most common cooking methods are boiling and steaming, you can also use a pressure cooker. I used the boiling method in this recipe. Prepare a large pot with water. Place the wrapped zongzi in the a big pot, making sure they are not stacked too tightly. Cover the pot with a lid and boil over medium-high heat for about 2 to 3 hours. Check the zongzi occasionally and add more water if needed to maintain the steam. If you are steaming the zongzi, use a deep pot with a steaming rack with enough water or a steamer pot, and place the wrapped zongzi on the steaming rack . Steam the zongzi over medium-high heat for about 2 to 3 hours. To check if the zongzi is cooked, carefully unwrap one zongzi and taste the sticky rice. It should be tender and fully cooked.
- Carefully remove the steamed zongzi using tongs or a spatula. Allow them to rest in a pot of cool water for a few minutes before unwrapping.(optional) Serve and enjoy your homemade zongzi!
Nutrition
Calories: 383kcal | Carbohydrates: 78.2g | Protein: 12.9g | Fat: 1.8g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 35mg | Potassium: 494mg | Fiber: 8.2g | Sugar: 2.1g | Calcium: 54mg | Iron: 4mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!