Low Sodium Cantonese Zongzi
Delight in the rich, savory flavors of *Low Sodium Cantonese Zongzi*, a healthier take on the traditional sticky rice dumplings beloved during the Dragon Boat Festival. Packed with glutinous rice, succulent pork belly, earthy dried shiitake mushrooms, tender mung beans, and briny dried shrimp, this recipe balances authentic Cantonese flavors with a lower sodium twist, utilizing reduced-sodium soy sauce and oyster sauce. Each zongzi is carefully wrapped in softened bamboo or reed leaves, forming the signature pyramid shape before being gently simmered to perfection. Ideal for those seeking a flavorful yet heart-friendly alternative, these zongzi are perfect for sharing with family or enjoying as a meal packed with cultural tradition. Looking for a wholesome and delicious dim sum-inspired dish? This recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams Glutinous rice
- 300 grams Pork belly
- 6 pieces Dried shiitake mushrooms
- 150 grams Peeled mung beans
- 50 grams Dried shrimp
- 1 teaspoon Salt
- 3 tablespoons Soy sauce, low sodium
- 2 tablespoons Oyster sauce, low sodium
- 1 teaspoon Five-spice powder
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 20 pieces Zongzi leaves (bamboo or reed)
- 2 tablespoons Cooking oil
- 0.5 teaspoon Pepper
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain well.
Soak the dried shiitake mushrooms in warm water for 30 minutes until softened. Once rehydrated, squeeze out excess water, remove the stems, and slice them thinly.
Soak the dried shrimp in warm water for 15 minutes. Drain and set aside.
Peel and slice the garlic cloves and ginger into thin pieces.
Cut pork belly into small cubes, about 1 inch each.
In a large bowl, combine pork belly, one teaspoon of salt, low sodium soy sauce, low sodium oyster sauce, five-spice powder, and pepper. Mix well to marinate for at least 30 minutes.
While pork is marinating, wash and soak the peeled mung beans for at least 1 hour. Drain thoroughly.
Heat one tablespoon of cooking oil in a pan over medium heat. Add garlic and ginger; stir-fry until fragrant.
Add marinated pork, mushrooms, and dried shrimp to the pan. Stir-fry for about 5 minutes until pork is opaque and slightly cooked.
Blanch the zongzi leaves in boiling water for 3-5 minutes to soften them, then rinse with cold water and pat dry.
To assemble the zongzi, lay two leaves on a clean surface, slightly overlapping each other.
Fold the bottom ends of the leaves to form a cone shape. Fill the cone with 1 tablespoon of rice, then a small amount of pork mixture, a spoonful of mung beans, and top with more rice.
Fold the leaves over the filling to enclose it, forming a pyramid shape. Tie securely with kitchen string or twine.
Repeat the process until all ingredients are used.
Place zongzi in a large pot, fill with water to cover the zongzi, and place a heatproof plate on top to prevent them from floating.
Bring to a boil, then lower the heat and simmer for about 2 hours. Check the water level periodically, adding more boiling water as necessary to keep the zongzi submerged.
Once cooked, remove zongzi from the pot, drain, and let cool slightly before unwrapping.
Serve warm, enjoy with a side dish of choice or a dipping sauce.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 16.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 344 mg | 26% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4144 mg | 88% | |
*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.
