China Zongzi (Sticky Rice Dumplings)
Zongzi are conical Chinese rice dumplings steamed in banana leaves. A popular way to honor the Dragon Boat Festival, zongzi symbolize the zenith of male (yang) energy represented by the dragon (the Emperor’s insignia). This annual festival occurs in the fifth lunar month of the Chinese calendar, close to the summer equinox. Plain zongzi are served with golden syrup or honey. This recipe for a traditional savory version uses pork belly and salted duck eggs. Red bean paste and corn are used in other variations of zongzi.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
3 hours
Total Time
5 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 16–20 banana leaves
- 1½ cups (273 g) sticky rice
- ¼ cup (60 ml) light soy sauce
- 2 Tbsp (30 ml) light soy sauce
- 1 Tbsp (15 ml) dark soy sauce
- 1 Tbsp (15 ml) rice wine
- 2 star anise
- 2 tsp (10 ml) grated ginger
- 2 cups (450 g) pork belly cubes
- 8 small, dried shiitake mushrooms
- 1 cup (124 g) yellow mung beans
- 4 salted duck eggs, halved
- 8 pieces (12 inch/30 cm) kitchen twine
Directions
- Soak banana leaves in hot water, changing the water two or three times, until they are soft, about 2–3 hours.
- Soak sticky rice in water for 60 minutes, drain, and then marinate in light soy sauce for 60 minutes.
- Whisk together light soy sauce, dark soy sauce, rice wine, star anise, and ginger in a bowl to create a marinade.
- Add pork belly to marinade, stirring to coat, and let rest for 60 minutes.
- Soak shiitake in hot water till softened, about 60 minutes.
- Squeeze water from mushrooms.
- Soak mung beans for 60 minutes.
- Rub mung beans and remove skins.
- Place two banana leaves back-to-back, smooth sides facing in, to form a cone.
- Spoon in 3 tablespoons (45 ml) of marinated rice.
- Spoon in 2 tablespoons of pork belly, a half duck egg, and shiitake mushrooms.
- Top cone with 1–2 tablespoons of mung beans.
- Close cone tightly and secure with twine.
- Place zongzi in a large pot, add water to cover, place lid on pot, and boil for 3 hours or until cooked through. Add more water if necessary to prevent drying out.
For Marinade:
For Zongzi:
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