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Zongzi (η²½ε) β Dragon Boat Festival Sticky Rice Dumplings
Zongzi (η²½ε) are pyramid-shaped parcels of glutinous rice wrapped in bamboo leaves, traditionally eaten during the Dragon Boat Festival. The most popular Cantonese version is filled with marinated pork belly, salted egg yolk, dried shrimp, and mushrooms β a savoury, aromatic filling enclosed in rice that takes on the subtle green fragrance of the bamboo leaves during hours of boiling. Making zongzi is a communal family activity, and the wrapping technique takes practice.
Zongzi are eaten during the Dragon Boat Festival (η«―εθ) to commemorate Qu Yuan, a patriotic poet who drowned himself in the Miluo River in 278 BC. Legend says villagers threw rice dumplings into the river to prevent fish from eating his body.
Ingredients
- β’ 500g glutinous rice, soaked overnight
- β’ 250g pork belly, cut into chunks and marinated overnight in soy sauce, five spice, and Shaoxing wine
- β’ 4 salted duck egg yolks, halved
- β’ 8 dried shiitake mushrooms, soaked and halved
- β’ 50g dried shrimp, soaked
- β’ 50g mung beans, soaked 4 hours (optional)
- β’ Bamboo leaves, soaked in hot water for 2 hours
- β’ Kitchen string
Instructions
- 1
Season soaked glutinous rice with 2 tbsp soy sauce, 1 tsp five spice, 1 tbsp oil, and salt. Mix well.
- 2
Prepare bamboo leaves: boil for 10 minutes to soften, then trim stems.
- 3
Take 2 overlapping bamboo leaves. Fold into a cone shape, ensuring no gaps at the point.
- 4
Add a layer of rice, then pork, egg yolk, mushroom, shrimp, and mung beans. Top with more rice.
- 5
Fold the leaves over to close the parcel, forming a pyramid shape. Tie securely with kitchen string.
- 6
Place zongzi in a large pot of boiling water. Boil for 2-3 hours, keeping them submerged.
- 7
Remove and let cool for 10 minutes before unwrapping.
Pro Tips
- π‘Soak the rice overnight β this is essential. Under-soaked rice won't cook through properly even after hours of boiling.
- π‘The wrapping technique takes practice. Watch video tutorials and accept your first few will look messy β they'll still taste great.
- π‘Tie the string tightly β loose zongzi will unravel during the long boiling.
- β’Soak the rice overnight β this is essential. Under-soaked rice won't cook through properly even after hours of boiling.
- β’The wrapping technique takes practice. Watch video tutorials and accept your first few will look messy β they'll still taste great.
- β’Tie the string tightly β loose zongzi will unravel during the long boiling.
Frequently Asked Questions
How long do they keep?
Refrigerate for 1 week or freeze for 3 months. Reheat by boiling for 15 minutes or steaming for 20 minutes.
Can I make sweet zongzi?
Yes β Shanghainese style uses red bean paste filling instead of meat. Northern Chinese versions use just dates and sugar.
Where do I find bamboo leaves?
Asian supermarkets sell dried or frozen bamboo leaves. Soak dried leaves in hot water for at least 2 hours before use.
Serving Suggestions
Serve warm, unwrapped from the bamboo leaves. Some people add a drizzle of soy sauce. They're a complete meal on their own.
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