Chinese Sticky Rice Dumplings (Zongzi)
粽子 ZòngziSay it: ZONG-zih
Zongzi are fragrant parcels of glutinous rice wrapped in bamboo leaves, a traditional food enjoyed across China and especially during the Dragon Boat Festival in early summer. Families gather to prepare them with savory fillings such as marinated pork belly, salted egg yolks, and shiitake mushrooms, or sweet versions with red bean paste. The long boiling infuses the rice with the distinctive aroma of the leaves, resulting in a comforting, chewy texture that is both hearty and nostalgic.
Chinese Sticky Rice Dumplings (Zongzi)
粽子, Zòngzi
Pronounced ZONG-zih
- Serves
- 8
- Prep
- 1 hr 30 min
- Cook
- 3 hr
- Total
- 4 hr 30 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the glutinous rice in several changes of water until the water runs mostly clear, then soak it in cold water for at least 4 hours or overnight. Drain thoroughly before using.
Soak the dried bamboo leaves in warm water for 30–60 minutes until soft and flexible. Wipe each leaf clean on both sides and set aside.
In a bowl, mix the pork belly chunks with the light soy sauce, Shaoxing rice wine, five-spice powder, and salt. Let marinate for at least 1 hour or overnight in the refrigerator.
To form each zongzi, overlap two bamboo leaves into a cone or funnel shape. Spoon in a layer of drained rice, add a few pieces of marinated pork, half a salted egg yolk if using, a mushroom half, and a few mung beans. Cover completely with more rice.
Fold the long ends of the leaves over the rice to enclose the filling tightly, shaping it into a neat pyramid or rectangular packet. Tie securely with kitchen twine in several places to prevent the leaves from opening.
Repeat the wrapping process with the remaining leaves, rice, and fillings until all ingredients are used; this should yield 12–15 parcels.
Place all the wrapped zongzi in a large stockpot and cover with water by at least 2 inches (5 cm). Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 2½ to 3 hours, adding more water as needed to keep them submerged.
Test doneness by removing one parcel, unwrapping it, and tasting: the rice should be soft, sticky, and fully cooked with no firm centers. Drain and allow to cool slightly before serving.
Regional variant: Sweet Red Bean Zongzi (Hong Dou Zong)
Omit the pork, egg yolks, mushrooms, and mung beans. Instead soak 1½ cups (300 g) dried red beans overnight, cook them with sugar into a thick paste, and use this as the filling layered inside the rice. A few dried jujubes or lotus seeds may be added. Cooking time can be reduced to about 2 hours.
Cook's notes
- Source high-quality bamboo leaves from Asian markets for the most aromatic result; rinse them well even after soaking.
- Wrap and tie each parcel very tightly—loose packages will allow rice to escape during the long boil.
- Leftover zongzi store well in the refrigerator for up to 5 days or in the freezer for months; reheat by steaming or simmering in water.
Serve with
Serve warm or at room temperature, often with hot Chinese tea. No additional sides are traditionally needed.
Make ahead and storage
Cooked zongzi refrigerate for up to 5 days or freeze for 2 months. Reheat by boiling or steaming until heated through.
