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  • Bamboo Wrapped Sticky Rice Dumpling Recipe | (粽子) Zòngzi

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Bamboo wrapped Sticky Rice (粽子) or Zòngzi in Mandarin has always been an annual tradition in my family.  We would frequently eat this during the Dragon Boat Festival celebration.  I remember when I was in college, my grandma used to make an extra dozen for me so I could put in my freezer and eat as an easy to reheat tasty meal.  Those were perfect and satisfying.

It's kind of a fun weekend project and much easier if you have help.  No joke, it's hard work to prepare the bamboo


leaves and wrap the sticky rice.  I recommend washing the bamboo leaves a day or two beforehand so you can focus on the cooking and wrapping of the Zongzi on your cooking day.  

While there are many ways to wrap the sticky rice, and many different variations on the dumpling filling, here's the recipe for my personal favorite.  There are also 2 styles for cooking the Zongzi:  Steaming & Boiling method. Both are similar, but each use a slightly different type of rice.  I'm using the boiling method here. 


If you're interested in making this, do watch my video as it contains all the detailed instructions and techniques on how I wrap Zongzi.  For more information about the history of Dragon Boat Festival, check out my blog post.


Ingredients:

Makes approx. 1 dozen Zongzi
  • 30 - 35 bamboo leaves
  • 3 cups glutinous rice

Zongzi Filling:
  • 1 lb. pork belly -or- lean pork shoulder
  • 3 Chinese sausage links
  • 1/2 cup dried shrimp
  • 1 cup dried mushrooms
  • 1/2 dried fried shallots
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 1/4 tsp. five spice powder
  • 1/4 cup of soy sauce (low sodium)


Kitchen Supplies:
- You will need string for tying up the bamboo sticky rice bundle.  I recommend 100% cotton thick kitchen twine. (The thicker ones are less likely to snap/break.)

Ready in Total Time:  3 hr. 40 min.

Prep Time = 2 hours. 
Cook Time = 1 hour 40 min.   



Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

Cook time for the Zongzi, should be 1 hour 25 minutes in boiling water (or until the sticky rice is fully cooked).

preparing the bamboo leaves
ingredients
wrapping the Zongzi
boiling the sticky rice
cooked Zongzi


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