Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Ingredients
12 items- Glutinous rice 500g
- Pork belly 300g
- Salted duck egg yolks 6
- Dried bamboo leaves 20
- Kitchen twine as needed
- Light soy sauce 4 tbsp
- Dark soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Ginger 3 slices
- Green onion 2 segments
Nutrition
Steps （9 steps）
Rinse the glutinous rice 2-3 times until the water runs clear. Soak in plenty of cold water for at least 4 hours, preferably overnight, until grains can be crushed easily between fingers. Drain well, then mix in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1/2 tsp salt. Stir thoroughly to coat every grain evenly. Set aside for 15 minutes.
Cut the pork belly into 2-3 cm cubes, about 1.5 cm thick. Place in a bowl with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 3 ginger slices and 2 green onion segments. Rub and mix thoroughly with your hands to coat the meat evenly. Cover with plastic wrap and marinate in the fridge for at least 2 hours for deeper flavor.
If using salted egg yolks, place 6 yolks on a plate and spray lightly with liquor (e.g. baijiu) to remove odor. For raw-pack method, no pre-treatment needed. Soak dried bamboo leaves in water overnight, or boil in a large pot for 10 minutes until soft and pliable. Clean both sides with a damp cloth and trim off the hard stems. Soak the kitchen twine in water as well.
Take two bamboo leaves (overlap if narrow) with smooth side facing up. Fold at about 1/3 from the end to form a cone shape, with the tip folded inward slightly to prevent leakage. Hold the cone in your left hand and use a spoon to fill it with a layer of seasoned rice. Press down gently with the spoon to compact.
Place a piece of marinated pork belly and one salted egg yolk on the rice, add another half piece if desired. Cover with another scoop of rice, pressing and smoothing with the spoon to shape a dome. Do not overfill to leave room for folding.
Fold the right side of the leaves over the rice, use your left thumb to hold the edges closed, then fold the top leaf tightly downward to completely enclose the filling. Tuck any excess leaf along the shape, forming a tetrahedral packet. Ensure no rice is exposed.
Tie the dumpling with soaked kitchen twine, wrap around 2-3 times in the middle and tie a firm knot. Cut the string after each dumpling. Tie securely to prevent opening during cooking but not too tight to avoid bursting when rice expands. Repeat with the remaining ingredients.
Arrange the zongzi neatly in a pressure cooker, leaving some space. Add enough cold water to submerge them by 2-3 cm. Cover, bring to high heat until steam pressure builds, then reduce to medium-low and cook under pressure for 40-50 minutes. If using a regular pot, bring to a boil then simmer on low for 2.5-3 hours, replenishing with boiling water as needed to keep submerged.
Turn off the heat and allow the pressure to release naturally. Carefully open the lid. Remove the zongzi with tongs and let them drain briefly. They are very hot; let cool slightly before unwrapping. Serve warm, optionally with sugar or soy paste. Cooled zongzi can be refrigerated and reheated by steaming.
Tips
1. Soak glutinous rice long enough to avoid undercooked center. 2. Fold leaves tightly and tie firmly, but not too tight to allow expansion during cooking. 3. Always keep zongzi fully submerged in water; replenish with boiling water if needed. 4. Marinate pork overnight for best flavor. 5. A pressure cooker shortens cooking time and yields a better texture.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.