Vegan Cantonese Zongzi
Discover the irresistible flavors of Vegan Cantonese Zongzi, a plant-based twist on the traditional Chinese sticky rice dumplings. These pyramid-shaped delights feature fragrant glutinous rice enveloping a savory filling of tender shiitake mushrooms and sweet chestnuts, seasoned with soy sauce, sesame oil, and a touch of white pepper. Wrapped in bamboo leaves and boiled to perfection, these zongzi boast a deliciously authentic aroma and texture. Perfect for festive gatherings or as a comforting treat, this vegan recipe requires patience, but the end product is worth every minute. Whether you're celebrating the Dragon Boat Festival or exploring Chinese cuisine, Vegan Cantonese Zongzi will transport you to the heart of tradition with every bite.
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Recipe Information
Ingredients
- 500 grams Glutinous rice
- 50 grams Dried shiitake mushrooms
- 100 grams Cooked chestnuts
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon White pepper powder
- 1 teaspoon Salt
- 1 liter Boiling water
- 20 pieces Bamboo leaves
- 20 pieces Kitchen string or cooking twine
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in cold water for at least 2 hours, then drain.
Soak the dried shiitake mushrooms in warm water for at least 30 minutes or until soft. Drain, squeeze out excess water, and chop them finely.
In a large bowl, combine the drained rice with 2 tablespoons soy sauce, dark soy sauce, sesame oil, white pepper powder, and salt. Mix well and set aside.
In a medium-sized pan, heat a little oil over medium heat. Add the chopped shiitake mushrooms and the remaining tablespoon of soy sauce. Cook for about 5 minutes until fragrant, then remove from heat.
To assemble, take two soaked bamboo leaves, overlapping them at the center to form a larger surface. Fold into a cone shape.
Fill the cone with a small layer of seasoned rice, followed by a few pieces of chestnut and cooked shiitake mushrooms, then cover with more rice until the cone is full.
Fold the leaves over the top of the rice, folding the sides tightly to form a secure pyramid shape. Tie with kitchen string to hold the shape.
Repeat the process with the remaining ingredients.
In a large pot, bring 1 liter of water to a boil. Add the wrapped zongzi, ensuring they are submerged. Cover and boil for about 2 hours, adding more boiling water if necessary to keep the zongzi submerged.
Once cooked, remove the zongzi from the water and let them cool slightly before serving.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 12.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1532 mg | 33% | |
*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.
