Gluten-Free Cantonese Zongzi
Delight in the timeless tradition of "Gluten-Free Cantonese Zongzi," where authentic flavors meet dietary inclusivity. This recipe offers a beautifully balanced combination of sticky glutinous rice, marinated pork belly, and earthy shiitake mushrooms, all wrapped in fragrant bamboo leaves for a delectable treat. With gluten-free adaptations of soy sauce, oyster sauce, and Shaoxing wine, it retains the full complexity of Cantonese cuisine while catering to gluten-sensitive diets. This dish is perfect for celebrations or as a comforting, hand-held meal, featuring tender fillings and aromatic spices like five-spice powder and white pepper. Slow-cooked to perfection, each zongzi unwraps like a gift of rich, savory flavors. Whether you're honoring tradition or exploring something new, this gluten-free zongzi recipe is a must-try—ideal for those seeking a fresh take on beloved Chinese dumplings.
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Recipe Information
Ingredients
- 500 grams glutinous rice (certified gluten-free)
- 20 pieces dried bamboo leaves
- 300 grams pork belly
- 10 pieces dried shiitake mushrooms
- 60 ml soy sauce (gluten-free)
- 30 ml oyster sauce (gluten-free)
- 30 ml shaoxing wine (ensure gluten-free)
- 2 teaspoons five-spice powder
- 1 teaspoon white pepper
- 2 teaspoons sugar
- 1 teaspoon salt
- 30 ml cooking oil
- 20 pieces kitchen string
Instructions
1. Wash the glutinous rice under cold water until the water runs clear, then soak it in water for at least 2 hours and drain.
2. Soak the dried bamboo leaves in warm water for at least 2 hours until pliable. Wash and rinse the leaves thoroughly.
3. Soak dried shiitake mushrooms in warm water for 30 minutes until soft. Drain, remove stems, and slice the caps.
4. Cut the pork belly into 2 cm cubes. In a bowl, mix pork with 2 tablespoons of soy sauce, oyster sauce, shaoxing wine, five-spice powder, white pepper, and sugar. Let it marinate for at least 30 minutes.
5. Heat the cooking oil in a pan over medium heat. Add marinated pork and mushrooms, and sauté until the pork is just cooked. Set aside.
6. Season the drained glutinous rice with the remaining soy sauce and salt, and mix well.
7. To assemble the zongzi, take two bamboo leaves and overlap them. Form a cone shape by folding the leaves slightly.
8. Add a layer of rice into the cone, then some pork and mushroom filling, and finally, cover with another layer of rice.
9. Fold the leaves over to cover the filling completely, shape the zongzi into a triangular or rectangular shape, and secure with kitchen string.
10. In a large pot, place the zongzi and cover with water. Bring it to a boil, then simmer for 3 hours. Add more water if necessary to keep the zongzi submerged.
11. Once cooked, remove the zongzi from the pot and let them cool slightly before unwrapping and serving.
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 7637 mg | 332% | |
| Total Carbohydrate | 540.7 g | 197% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 17.2 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 38.5 mcg | 192% | |
| Calcium | 146 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2579 mg | 55% | |
*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.
