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Meat zongzi served
Sticky rice dumplings in bamboo leaves

Sticky Rice Dumplings with Pork (Zongzi)

Author: Flavelo
Recipes Main Courses
Zongzi is history wrapped in bamboo leaves, essential for the Dragon Boat Festival. Glutinous rice and rich, umami-packed filling (pork, mushrooms) merge while steaming, absorbing the tea-like aroma of the leaves. Wrapping them is a craft passed down through generations.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Kitchen twine
  • Large pot
  • Scissors

Allergen Information

⚠️ Wheat
⚠️ Soy

Instructions

1 ✓

Wash rice and soak in cold water for 3-4 hours (or overnight). Drain.

Tip: Soaking ensures even cooking.
2 ✓

Boil leaves 5 mins to soften/sanitize. Pat dry.

Tip: Prevents cracking.
3 ✓

Fry pork in sesame oil. Add chopped mushrooms, garlic, onion.

Tip: Searing builds flavor.
4 ✓

Season with sauces, salt, pepper. Cool completely.

Tip: Warm filling spoils raw rice.
5 ✓

Fold two leaves into a cone. Add rice, filling, then rice.

Tip: Don't overfill.
6 ✓

Fold leaves over to seal. Tie tightly with twine.

Tip: Must be watertight.
7 ✓

Boil submerged for 1.5-2 hours.

Tip: Rice becomes sticky and flavorful.

Recipe FAQ

No bamboo leaves?
Hard to replace flavor, but parchment/foil works for shape.
Why did it burst?
Wrapped too loosely or overfilled; rice expands significantly.

Ingredients

  • 1 1/2 cups Glutinous Rice (Sweet Rice)
  • 1/2 lb Ground Pork (or Pork Belly)
  • 2 oz Shiitake Mushrooms (fresh or soaked)
  • 1 stalk Green Onion
  • 2 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Rice Flour (optional thickener)
  • 1 tbsp Sesame Oil
  • 1 tsp Salt & Pepper
  • 12 leaves Bamboo Leaves (Zongzi leaves)