Dairy-Free Cantonese Zongzi
Delight in the flavors of tradition with this Dairy-Free Cantonese Zongzi recipe, a timeless celebration of savory goodness wrapped in tender bamboo leaves. Perfect for Dragon Boat Festival or any occasion, these glutinous rice dumplings are filled with an umami-packed combination of seasoned chicken, aromatic dried mushrooms, briny dried shrimp, and roasted peanuts, all seasoned with soy sauce for deep, rich flavors. What sets this recipe apart is its dairy-free twist, making it suitable for a variety of dietary preferences without compromising its authentic taste. With detailed instructions for assembling and boiling these iconic treats, this recipe ensures your zongzi are perfectly crafted, tender, and flavorful. Serve them warm or at room temperature for a hearty, hand-held delight that’s sure to impress.
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Recipe Information
Ingredients
- 500 g glutinous rice
- 30 pieces dried bamboo leaves
- 50 g dried mushrooms
- 50 g dried shrimp
- 4 pieces shallots
- 200 g chicken thigh, diced
- 100 g roasted peanuts
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 teaspoon sugar
- 3 tablespoons cooking oil
- 10 pieces kitchen twine
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Drain and soak the rice in a bowl of water for at least 1 hour.
Soak the dried bamboo leaves in warm water for 30 minutes or until pliable. Gently scrub each leaf clean under running water, then drain.
Soak the dried mushrooms and dried shrimp in separate bowls of warm water for 20 minutes. Drain the mushrooms and shrimp, reserving the soaking liquid from the mushrooms. Dice the mushrooms into smaller pieces.
Peel and slice the shallots thinly. Set aside.
In a large pan, heat the cooking oil over medium heat. Add shallots and sauté until golden brown and fragrant.
Add the diced chicken thigh to the pan. Cook for 3-4 minutes until browned.
Add the shrimp, mushrooms, soy sauce, dark soy sauce, salt, white pepper, and sugar to the chicken. Stir everything to combine and cook for an additional 3 minutes. Remove from heat and set aside.
Drain the soaked glutinous rice. In a large bowl, combine the rice with 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and a pinch of salt. Stir well to coat the rice evenly.
To assemble, overlap two bamboo leaves in a V shape. Fold up the bottom to form a cone. Fill the cone with a heaping tablespoon of rice, followed by a tablespoon of the filling mixture and some roasted peanuts. Cover with more rice.
Fold the leaves over the opening to close the cone. Wrap the leaves tightly and tie with kitchen twine to secure the zongzi.
Fill a large pot with water and bring to a boil. Carefully place the wrapped zongzi into the pot, ensuring they are fully submerged. Cover and boil for 2 to 2.5 hours, adding more water as necessary to keep them submerged.
Once cooked, remove the zongzi from the water and allow them to cool slightly before unwrapping.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 9163 mg | 398% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 19.9 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3279 mg | 70% | |
*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.
