Vegetarian Cantonese Zongzi
Delight in the flavors of tradition with this Vegetarian Cantonese Zongzi recipe, a plant-based twist on a beloved Chinese delicacy. Perfect for Dragon Boat Festival celebrations or any occasion, these parcels of glutinous rice are filled with a savory medley of shiitake mushrooms, chestnuts, peanuts, and fried shallots, all richly seasoned with soy sauces, vegetarian oyster sauce, and white pepper. Wrapped in fragrant bamboo leaves and simmered to tender perfection, each zongzi boasts an irresistible combination of textures and aromas. Whether you're introducing a vegetarian touch to family feasts or exploring classic Cantonese cooking, these zongzi are sure to impress. Plus, they’re great for preparing ahead, making them both convenient and crowd-pleasing!
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Recipe Information
Ingredients
- 800 grams glutinous rice
- 20 pieces dried bamboo leaves
- 10 pieces shiitake mushrooms
- 200 grams cooked and peeled chestnuts
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 0.5 teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 50 grams fried shallots
- 150 grams peanuts
Instructions
Start by soaking the glutinous rice in cold water for at least 3 hours or overnight. Drain well before using.
Soak the dried bamboo leaves in warm water for at least an hour until they become pliable. Rinse thoroughly to remove any dirt and set aside.
Soak the shiitake mushrooms in hot water for 30 minutes or until softened. Squeeze out excess water, remove stems, and chop the mushrooms.
In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped mushrooms and stir-fry for 3-4 minutes.
Add soy sauce, vegetarian oyster sauce, dark soy sauce, ground white pepper, and salt to the pan. Stir well and cook the mixture for another 2 minutes. Remove from heat and set aside.
In the same pan, add the remaining tablespoon of oil and fry the peanuts for 2-3 minutes until slightly golden. Remove and set aside.
In a large bowl, combine the drained rice, mushroom mixture, chestnuts, peanuts, and fried shallots. Mix well to make the zongzi filling.
To wrap the zongzi, take two bamboo leaves and overlap them lengthwise. Fold the leaves to form a cone shape.
Fill the cone with a portion of the rice mixture, approximately 1/10th of the total mixture, pressing gently to compact the filling slightly.
Fold the leaves over the filling to cover it completely, shaping it into a triangular or rectangular package. Secure with kitchen twine.
Repeat with the remaining leaves and filling until all the zongzi are wrapped.
Bring a large pot of water to a boil, and place the zongzi in the pot, ensuring they are fully submerged. Reduce the heat to medium-low and simmer for 3 hours, adding more boiling water as needed to keep the zongzi submerged.
Once cooked, remove the zongzi from the water and allow them to cool slightly. Serve warm, and enjoy!
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 40.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8321 mg | 362% | |
| Total Carbohydrate | 310.4 g | 113% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 45.8 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3278 mg | 70% | |
*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.
