Chinese
Zongzi
These savory Chinese sticky rice dumplings are wrapped in bamboo leaves and simmered until the rice is fragrant and the pork is tender. This small batch makes four compact zongzi, enough for two servings.
Watch it made李子柒 Liziqi · 7:03
Ingredients
- Dried bamboo leaves12 leaves
- Glutinous rice1 cup
- Pork belly, skin removed and cut into 4 pieces150g
- Split peeled mung beans1/4 cup
- Dried shiitake mushrooms2
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Shaoxing wine1 tsp
- Oyster sauce1 tsp
- Sugar1/2 tsp
- Five-spice powder1/4 tsp
- Ground white pepper1/8 tsp
- Salt3/4 tsp, divided
- Neutral oil1 tsp
- Kitchen stringas needed
Method
- Soak the glutinous rice in plenty of cool water for at least 6 hours or overnight.
- Soak the split mung beans in cool water for 2 hours, then drain well.
- Soak the dried shiitake mushrooms in warm water until soft, then squeeze dry, remove the stems, and cut each cap in half.
- Soak the bamboo leaves in hot water for 30 minutes, then simmer them for 10 minutes, rinse, and trim off any hard stems.
- Marinate the pork belly with the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, five-spice powder, white pepper, and 1/4 tsp salt for at least 30 minutes.
- Drain the soaked rice very well, then mix it with the neutral oil and remaining 1/2 tsp salt.
- For each zongzi, overlap 2 to 3 bamboo leaves and fold them near the center into a deep cone with no gap at the tip.
- Spoon in a little rice, add mung beans, one piece of pork belly, and half a shiitake mushroom, then cover with more rice, filling the cone firmly but not tightly.
- Fold the leaves over the filling to form a neat triangular pyramid, then tie securely with kitchen string so the dumpling holds its shape.
- Repeat to make 4 zongzi.
- Place the zongzi in a pot, cover completely with water, and weigh them down with a small plate if needed.
- Bring to a boil, then reduce to a steady simmer and cook for 2 to 2 1/2 hours, adding hot water as needed to keep them submerged.
- Remove the zongzi and let them rest for 10 minutes before unwrapping and serving warm.
Common questions
Can I substitute the bamboo leaves if I can’t find them?
Yes, but the flavor changes. Lotus leaves are the closest substitute for wrapping, though they’re softer and less grassy. Corn husks work in a pinch, but they won’t give the same aroma or hold the shape as well.
How far ahead can I prepare the fillings and wrappers?
You can marinate the pork, soak the rice, beans, and mushrooms, and prep the bamboo leaves a day ahead. Keep everything refrigerated separately after draining. For best texture, assemble and boil the zongzi the same day.
What are the most common mistakes when wrapping zongzi?
The biggest mistakes are holes in the cone, overfilling, and loose tying. Any gap lets rice escape during boiling. Pack the filling firmly but leave room for expansion, and tie tightly enough to hold shape without cutting the leaves.
How should I store cooked zongzi, and how long do they keep?
Cool them completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat by steaming until hot throughout; boiling works too, but steaming keeps the texture better.
How should I serve and reheat zongzi for the best texture?
Serve them hot, peeled, and optionally with a little soy sauce or sugar depending on preference. Steaming for 20 to 30 minutes is the best reheat method. If frozen, steam directly from frozen until the center is fully hot.