Low Fat Cantonese Zongzi
Discover a healthier twist on tradition with Low Fat Cantonese Zongzi, a flavorful adaptation of the beloved rice dumplings. This recipe showcases glutinous rice paired with lean pork, earthy shiitake mushrooms, and chestnuts, all enveloped in fragrant bamboo leaves. Perfect for health-conscious food lovers, the filling is stir-fried with minimal oil and seasoned with soy sauce, oyster sauce, and Shaoxing wine for a rich, umami-packed taste. These pyramid-shaped parcels are boiled to perfection, yielding a tender bite that's lighter yet still captures the essence of the classic Cantonese zongzi. Ideal for festive celebrations or as a delicious make-ahead dish, they’re best served warm or enjoyed later as a convenient snack. Keywords: Low Fat Cantonese Zongzi, healthy zongzi recipe, bamboo leaf rice dumplings, festive Cantonese recipes.
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Recipe Information
Ingredients
- 500 grams glutinous rice
- 8 small dried shiitake mushrooms
- 200 grams lean pork
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 3 scallions
- 16 chestnuts
- 30 bamboo leaves
- 1 for spritzing cooking oil spray
- 250 milliliters water
Instructions
Start by soaking the glutinous rice in water overnight or at least 8 hours. Drain well before use.
In the same way, soak the dried shiitake mushrooms in warm water for about 30 minutes. Once softened, drain and slice thinly.
Cut the lean pork into small cubes and marinate it with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, Shaoxing wine, and white pepper. Let it marinate for at least 30 minutes.
Prepare the bamboo leaves by soaking them in warm water for at least 30 minutes until pliable. Boil for 10 minutes if needed to ensure softness, then rinse each leaf thoroughly and wipe with a clean cloth.
Finely chop the scallions and set aside.
In a large skillet, spritz some cooking oil and stir-fry the marinated pork, shiitake mushrooms, and chopped scallions over medium heat for about 5-7 minutes, or until the pork is no longer pink. Add the remaining tablespoon of soy sauce and oyster sauce along with a little water to deglaze the pan. Let it cool.
To assemble the zongzi, take two bamboo leaves and overlap them to form a cone. Fill the cone halfway with soaked rice, a piece of pork, a few slices of mushrooms, and a chestnut.
Top with more rice to cover the filling. Fold the sides of the bamboo leaf over to encase the rice completely and fold the top to create a pyramid shape.
Secure the zongzi tightly with kitchen twine. Repeat the process with the remaining ingredients.
Bring a large pot of water to a boil. Add the zongzi and ensure they are fully submerged. Boil for about 2-3 hours, adding more water as needed to keep the zongzi submerged.
Once cooked, remove from water and let them drain. Serve warm, or let cool to room temperature and refrigerate for up to 2 days.
Nutrition Facts
Calories |
6846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 6335 mg | 275% | |
| Total Carbohydrate | 1418.9 g | 516% | |
| Dietary Fiber | 149.2 g | 533% | |
| Total Sugars | 247.3 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 30.8 mcg | 154% | |
| Calcium | 786 mg | 60% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 16366 mg | 348% | |
*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.
