Shortcut Sticky Rice Dumplings (Zongzi)
This recipe is a shortcut to zongzi (Chinese sticky rice dumpling) flavors without all the work. No need for hours of wrapping and cooking!
- Prep time
- 6 hr
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups uncooked sticky rice ((also called glutinous rice or "sweet rice"))
- 8-10 dried bamboo leaves
- 1/2 pound pork belly
- 2 tablespoons light soy sauce ((divided))
- 1/2 teaspoon salt ((plus 1 teaspoon, divided))
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 cup raw shelled peanuts
- 2-3 Chinese sausages ((lap cheung; cut into small chunks))
- 2-3 scallions ((chopped))
Instructions
- 1
Soak the uncooked sticky rice overnight (or at least 6 hours). Soak the dried bamboo leaves for at least 3 hours (or overnight). After soaking, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water so they don’t dry out.
- 2
Cut the pork belly into ½ inch bite-sized pieces, marinate it with 1 tablespoon light soy sauce, 1/2 teaspoon salt, ½ teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon sugar, and ½ teaspoon white pepper. Marinate for 1 – 2 hours in the refrigerator.
- 3
Soak the peanuts for 1 hour. Then boil for 10 minutes, drain, and set aside.
- 4
Drain the soaked sticky rice completely. Mix the rice with 1 tablespoon light soy sauce and 1 teaspoon salt in a large bowl.
- 5
Add the peanuts to the rice along with the Chinese sausages and scallions. (If adding cooked salted duck egg yolks and/or soaked dried seafood, you can mix them into the rice as well).
- 6
Line a bamboo steamer (or large shallow heatproof bowl) with 6-7 bamboo leaves. These bamboo leaves will provide flavor to the rice as well as prevent it from sticking. All with a layer of rice mixture, a layer of pork belly, another layer of rice mixture, and a layer of pork belly on top. Make sure everything is evenly distributed (so it can cook evenly).
- 7
Cover the mixture with the remaining bamboo leaves to trap in moisture as well as the bamboo leaf aroma. If using a bamboo steamer, you can simply put on the cover. If using a heatproof bowl to steam, you can use a toothpick to keep the bamboo leaves in place on top of the rice.
- 8
Place the rice in the steamer, starting with cold water. Turn on the heat to high, and once the water starts to boil, steam for 60-90 minutes. Check periodically to make sure there is still water in the steamer, and add hot water if needed.
- 9
Keep in the steamer on low heat until ready to serve. The rice will harden if cooled. Serve hot!