Cantonese Zongzi
Delight in the rich tradition and bold flavors of Cantonese Zongzi, a classic Chinese dish perfect for festive celebrations or a comforting treat. These sticky rice dumplings are wrapped in fragrant bamboo leaves and stuffed with a savory medley of marinated pork belly, dried shiitake mushrooms, salted egg yolks, and dried shrimp. A harmonious balance of soy sauce, oyster sauce, Shaoxing wine, and aromatic spices infuses the filling with an irresistible depth of flavor. Cooked to perfection over three hours, the glutinous rice absorbs the hearty essence of the ingredients while staying delectably tender. Whether enjoyed warm or cooled, these pyramid-shaped treasures are a celebration of Cantonese culinary heritage and are sure to impress at any gathering. Perfect for Dragon Boat Festival or as a year-round comfort food, Cantonese Zongzi promises an authentic and satisfying experience with every bite.
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Recipe Information
Ingredients
- 500 g glutinous rice
- 20 pieces dried bamboo leaves
- 300 g pork belly
- 10 pieces dried shiitake mushrooms
- 50 g dried shrimp
- 6 pieces salted egg yolks
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 0.5 tsp white pepper
- 1 tsp sugar
- 2 pieces shallots
- 10 g ginger
- 2 tbsp cooking oil
- 3 cooked salted eggs
Instructions
Rinse the glutinous rice thoroughly and soak it in water for at least 2 hours. Drain and set aside.
Soak bamboo leaves in warm water until soft, about 30 minutes. Wash thoroughly to remove any impurities. Drain and set aside.
Slice the pork belly into 2 cm cubes.
Soak the shiitake mushrooms in warm water until soft. Remove the stems and slice them thinly.
Mix the pork belly with soy sauce, oyster sauce, Shaoxing wine, white pepper, and sugar. Let it marinate for at least 1 hour.
Peel and dice the shallots and finely grate the ginger.
Heat some cooking oil in a pan over medium heat. Add shallots and ginger, sauté until fragrant.
Add the marinated pork belly and cook until browned and just about cooked through. Remove from heat and set aside.
In the same pan, briefly sauté the dried shrimp until aromatic. Remove from heat and set aside.
Prepare a work area to assemble the Zongzi. Place two bamboo leaves overlapping lengthwise to form a cone shape.
Fill the cone with a small portion of glutinous rice, followed by a portion of pork belly, a slice of mushroom, some dried shrimp, and half a salted egg yolk.
Cover the filling with more glutinous rice. Wrap the leaves tightly around the filling to form a pyramid shape. Secure with kitchen twine.
Repeat the process with the remaining ingredients.
Place the wrapped Zongzi in a large pot, cover with water and weigh down with a heat-proof plate to keep them submerged.
Bring the water to a boil, then reduce the heat to low. Simmer for about 3 hours, checking occasionally to ensure they remain submerged, adding hot water if necessary.
Once cooked, remove the Zongzi from the pot and let them cool slightly before serving.
Serve the Cantonese Zongzi warm as a delicious and satisfying treat.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
