Chinese Sticky Rice Dumplings
Delight in the rich, savory flavors of Chinese Sticky Rice Dumplings, also known as "Zongzi," a traditional treat with a history as vibrant as its taste. Encased in aromatic bamboo leaves, these handmade dumplings are packed with layers of umami goodness—a sticky glutinous rice base infused with soy sauce, oyster sauce, and Shaoxing wine, and filled with tender pork belly, earthy shiitake mushrooms, briny dried shrimp, and luscious salted egg yolks. Wrapped with care and simmered to perfection for hours, these dumplings boast a comforting, melt-in-your-mouth texture and a symphony of bold flavors. Perfect for festive gatherings or as a hearty snack, these time-honored dumplings bring the essence of Chinese culinary heritage straight to your table.
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Recipe Information
Ingredients
- 25 leaves Dried bamboo leaves
- 5 cups Glutinous rice (sticky rice)
- 10 pieces Dried shiitake mushrooms
- 1 pound Pork belly
- 12 pieces Dried salted egg yolks
- 1 cup Dried shrimp
- 0.5 cup Soy sauce
- 4 tablespoons Oyster sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon Five-spice powder
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 tablespoons Cooking oil
- 12 pieces Kitchen twine
Instructions
Rinse the bamboo leaves thoroughly and soak them in warm water for 30 minutes to make them pliable. After soaking, gently wipe each leaf clean and set aside.
Rinse the glutinous rice until the water runs clear and soak it in water for 2 hours. Drain well.
Soak the dried shiitake mushrooms in warm water until soft, about 30 minutes. Squeeze out excess water, remove stems, and slice them.
Cut the pork belly into bite-sized cubes and marinate with 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon five-spice powder, 1 tablespoon sugar, salt, and pepper for 30 minutes.
In a wok, heat 2 tablespoons of cooking oil over medium heat. Stir-fry the mushrooms and dried shrimp until aromatic, about 2 minutes. Remove and set aside.
In the same wok, add 2 more tablespoons of cooking oil. Sauté the marinated pork belly until browned, about 5 minutes. Set aside.
Season the drained glutinous rice with 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and a pinch of salt. Mix well to evenly coat the rice.
To assemble, lay two bamboo leaves overlapping to form a larger surface. Fold them into a cone shape. Fill the cone halfway with seasoned rice, add a piece of pork, a slice of mushroom, some shrimp, and half a salted egg yolk. Cover with more rice to fill the cone.
Fold the edges of the bamboo leaves over the rice to close the dumpling, forming a triangular or rectangular shape. Secure tightly with kitchen twine.
Repeat the process until all the ingredients are used.
Bring a large pot of water to a boil. Submerge the dumplings, ensuring they are fully covered with water. Simmer over medium heat for 4 hours, adding more water as needed to keep the dumplings submerged.
After cooking, remove the dumplings from the water and let them cool slightly before unwrapping. Serve warm or at room temperature.
Nutrition Facts
Calories |
5297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.4 g | 467% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 3117 mg | 1039% | |
| Sodium | 13224 mg | 575% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 28.3 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 21.8 mcg | 109% | |
| Calcium | 666 mg | 51% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3659 mg | 78% | |
*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.
