Nut-Free Cantonese Zongzi
Delight in the comforting flavors of tradition with this Nut-Free Cantonese Zongzi recipe—perfect for those with nut allergies craving authentic Chinese cuisine. These savory rice dumplings feature glutinous rice stuffed with succulent marinated pork belly, earthy shiitake mushrooms, and umami-packed dried shrimp, all encased in aromatic bamboo leaves. The recipe emphasizes classic Cantonese seasoning, including dark soy sauce, oyster sauce, and white pepper, creating a harmonious blend of sweet, salty, and rich flavors. With a preparation process that's both rewarding and steeped in heritage, these Zongzi are boiled to tender perfection, making them ideal for festive celebrations or a satisfying homemade meal. Whether served fresh or stored for later, this nut-free twist on the Cantonese classic is a delicious way to honor tradition without compromise.
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Recipe Information
Ingredients
- 1000 grams glutinous rice
- 30 pieces dried bamboo leaves
- 400 grams pork belly
- 10 pieces dried shiitake mushrooms
- 50 grams dried shrimp
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 tablespoons cooking oil
Instructions
1. Rinse the glutinous rice under cold water until the water runs clear. Soak it in a large bowl of water for at least 3 hours or overnight.
2. Place the dried bamboo leaves in a large pot and cover them with water. Bring to a boil and then simmer for 30 minutes. Turn off the heat and let them soak for an additional 30 minutes. Drain and set aside.
3. Soak the dried shiitake mushrooms in warm water for about 30 minutes until they are completely rehydrated. Squeeze out excess water, remove the stems, and slice them thinly.
4. Rinse the dried shrimp and soak them in warm water for about 15 minutes. Drain and set aside.
5. Cut the pork belly into 2 cm cubes. In a bowl, mix pork belly cubes with dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Let it marinate for at least 30 minutes.
6. Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the marinated pork belly and stir-fry for 5-6 minutes. Remove and set aside.
7. In the same pan, add another tablespoon of cooking oil. Stir-fry the mushrooms and dried shrimp for 2-3 minutes. Remove from the heat.
8. Drain the soaked glutinous rice thoroughly. Mix the rice with 2 teaspoons of salt in a large bowl.
9. To assemble the Zongzi, take two soaked bamboo leaves and overlap them. Fold them into a cone shape. Add 2-3 tablespoons of the prepared rice, then a spoonful each of pork, mushrooms, and shrimp. Cover the filling with more rice, leaving enough leaf to fold over the top and enclose the filling completely.
10. Fold the leaves tightly over the filling to form a tetrahedral shape, then secure it with a kitchen-safe string.
11. Bring a large pot of water to a boil. Place the wrapped Zongzi into the boiling water, ensuring they're completely submerged, and boil for about 3.5 to 4 hours, checking occasionally to ensure the Zongzi remain submerged.
12. Once cooked, remove the Zongzi from the water and drain. Let them cool slightly before serving. Any leftovers can be stored in the refrigerator for up to a week or frozen for longer preservation.
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 14366 mg | 625% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 18.1 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 38.5 mcg | 192% | |
| Calcium | 158 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2941 mg | 63% | |
*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.
