Zongzi (粽子) or joong (糭) is a classic Chinese sticky rice dumpling. Its texture resembles lo mai gai, Chinese sticky rice (lo mai fan), or mango sticky rice. Joong has both savory and sweet zongzi. This zongzi recipe uses both stovetop and instant pot methods. Let's learn how to make traditional savory Cantonese zongzi with step-by-step photos and a video for your Dragon Boat Festival.
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What is Chinese sticky rice dumpling?
Chinese sticky rice dumplings are also called zongzi (粽子) in Mandarin and joong (糭) in Cantonese. They are a classic and traditional Chinese food. They are especially consumed during the Dragon Boat Festival, the 5th day of the 5th month of the lunar calendar, which is usually in June. People in China, Hong Kong, and other East Asian countries enjoy eating joong and celebrating the holiday.
Zongzi is glutinous rice stuffed with fillings and wrapped in bamboo leaves. Then, it boiled in water. There are two types of zongzi: savory and sweet. The filling for savory zongzi can vary depending on the area, preferences, and personal tastes. However, it commonly includes pork, salted egg yolk, mushrooms, dried shrimp, and mung beans. The filling ingredients give the rice dumplings a rich, savory, and umami flavor.
Therefore, people in different regions make sticky rice dumplings slightly differently. This zongzi recipe is my family's Cantonese zongzi or Chinese sticky rice dumplings. I have also noticed that other cultures have something similar to sticky rice dumplings, but they all named them differently.
What is the Dragon Boat Festival?
Dragon Boat Festival, in Mandarin Chinese, is called duan wu jie (端午節). It is a traditional Chinese holiday with a history of over 2000 years. It takes place on the 5th day of the 5th month of the lunar calendar, which is usually in June.
The Dragon Boat Festival was initially intended to commemorate the death of Qu Yuan (屈原), a famous Chinese poet. A loyal minister, Qu Yuan, drowned himself in the river to protest political corruption and injustice. When the local people heard of his death, they rushed to the river in their boats, beating drums and throwing rice dumplings into the water to prevent fish from eating his body.
Nowadays, the Dragon Boat Festival is a holiday celebrated with dragon boat races. People paddle in long, narrow boats with a drumbeat rhythm. The dragon boat race symbolizes the search for Qu Yuan's body.
On the other hand, the popular tradition during this festival is to consume zongzi or Chinese sticky rice dumplings. It is also a time for families to come together and pay respects to their ancestors. People enjoy outdoor activities, spend time with loved ones, and celebrate Chinese culture and traditions like the Chinese New Year.
What is zongzi filled with?
The filling can vary depending on the areas, preferences, and personal tastes of the savory Chinese sticky rice dumplings. However, it commonly includes pork, salted egg yolk, mushrooms, dried shrimp, and mung beans. Some like to add peanuts, chestnuts, and Chinese sausage. On the other hand, some use sweet red bean paste or su mu (蘇木, sappan wood), a Chinese herb for sweet zongzi.
Is jasmine rice called sticky rice?
No, jasmine rice is not sticky rice. They are not the same, and they are different types of rice. Jasmine rice is a long-grain rice mainly from Thailand. It has a fragrant aroma and is soft.
However, sticky rice, glutinous rice, or sweet rice is a short-grain rice that becomes sticky and glue-like when cooked. It has a higher starch content than regular rice. Sticky rice is commonly used in Asian cuisines, such as savory Chinese sticky rice dumplings, sweet zongzi, lo mai fan, and Thai mango sticky rice.
How to wrap sticky rice dumplings?
There are several different ways to wrap rice dumplings. Some people like to wrap them in a triangle or rectangle. For instructions on how to wrap rice dumplings, see the video below the recipe card.
How long do you need to cook zongzi?
Usually, we boil zongzi for 1.5 -2 hours, depending on its size. But I used an instant pot in this zongzi recipe, which is easy and convenient. It cooks for 45 minutes at high pressure and natural release pressure.
Can I make zongzi in advance?
Yes! We always make zongzi a few days before the festival. You can store cooked zongzi in the refrigerator for up to a week or freeze them longer—reheat them by steaming or boiling them before serving.
What is the difference between zongzi and lo mai gai?
They are very similar. Zongzi is generally wrapped with bamboo leaves, tightened with a string, and boiled in water. However, lo mai gai is wrapped in lotus leaves and steamed in a bamboo basket. The filling is slightly different and will depend on which region and what you like to eat.
What are the ingredients for zongzi?
The main ingredients of this Cantonese savory zongzi recipe are bamboo leaves, glutinous rice, pork, split mung beans, dried Chinese mushrooms, dried small shrimp, and salted egg yolk.
As I mentioned before, people in different areas like to use various ingredients for the filling. You can add or use other ingredients for filing. This recipe can make around 30 medium-sized sticky rice dumplings. You can half the amount if you want to make less.
Substitution:
Can I use other types of leaves if I don't have bamboo leaves?
You can use lotus or banana leaves as an alternative, though bamboo leaves give zongzi its signature aroma. Using lotus leaves produces another version of sticky rice, which in Cantonese is called lo mai gai.
Can I replace the pork with chicken?
Sure, you can use chicken instead of pork.
Are there vegetarian versions of zongzi?
Absolutely! Vegetarian zongzi can be made with mushrooms, chestnuts, peanuts, and other plant-based ingredients while keeping classic flavors.
Storage:
How do you store extra zongzi?
You can refrigerate them for 3-4 days or freeze them for a few months. I like to make more and freeze them, so I don't need to make them often because they require much preparation.
How do you cook frozen sticky rice dumplings?
You can boil zongzi for 10-15 minutes in a pot. It takes around 25-30 minutes to steam them. Or, put zongzi and a cup of water into an instant pot, then manually for 5 minutes at high pressure and natural release.
Cooking tips for how to make Chinese sticky rice dumplings:
Bamboo leaves:
- Wash and soak bamboo leaves in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
Rice:
- Soak glutinous rice for at least an hour. I usually soak for a couple of hours. Then, drain the water well. Add salt and vegetable oil and mix it.
Filing:
- Wash and soak split mung beans for 30 minutes to an hour.
- Soak dried small shrimp for 15 minutes.
- Dried mushrooms wash and soak it for 4-6 hours until it's soft. (I usually soak them the day before I need to use them).
- Marinate pork for at least 15 minutes. The best to marinate overnight.
- Salted egg yolk cut in half, quarter, or whole, depending on your preference.
- Boiling zongzi for 1.5-2 hours if using a top stove method.
- If you use an instant pot, push the manual button, adjust the time to 45 minutes at high pressure, and natural release.
FAQs:
Most people like to use pork with some fat or pork belly. I like lean pork because it's healthier.
If your zongzi is too soft, it may have been overcooked or had too much water during boiling. If it's too hard, the rice may not have been soaked long enough, or the cooking time was too short.
Soaking glutinous rice for at least 2 hours is highly recommended to ensure the best texture and proper cooking. Skipping this step may result in undercooked rice or require longer cooking time.
Instructions for how to make instant pot Chinese sticky rice dumplings:
Preparation:
1. First, wash and soak a pack of dried bamboo leaves (about 90 leaves) in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
2. Next, soak 10 cups of glutinous rice in a bowl for at least an hour. I usually soak it for 2 hours.
3. Soak 5 large dried mushrooms for 4-6 hours until soft. (I usually soak them the night before I use them.)
4. Wash and soak 1 cup of dried small shrimp for 15 minutes. Drain well and set aside.
5. Also, wash and soak a small bag of split mung beans (10.58 oz or 300 g) for 30-45 minutes.
Marinate ingredients:
6. After soaking the dried mushrooms, slice the soaked mushrooms into strips.
7. Place the sliced mushrooms in a bowl. Add 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil. Mix well.
8. After, slice 3 pounds of pork into strips.
9. Marinate pork in a bowl with 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon Shaoxing cooking wine. Mix well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
10. Drain the water well after soaking the glutinous rice. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil. Mix them well.
11. Cut 8 salted egg yolks, each divided into 4 pieces.
12. Cut some strings to length (36 inches long) so they are easier to wrap the rice dumplings.
Wrapping zongzi:
13. Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add 2-3 tablespoons of soaked glutinous rice, 1 tablespoons of soaked split mung beans, 1-2 pieces of marinated mushrooms, 1 teaspoon of soaked dried small shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk, and cover 2-3 tablespoons soaked glutinous rice.
14. After that, add a bamboo leaf and wrap it. Next, use a cut-up string to tighten it. The video below the recipe card shows how to wrap zongzi in detail.
Instant pot Chinese sticky rice dumplings:
15. Put the wrapped sticky rice dumplings into an instant pot and fill it with 8 cups of water, about 85-90%, to cover them. Close the lid and vent, push the manual button, and adjust the time to 45 minutes at high pressure and natural release.
Enjoy this savory zongzi or Chinese sticky rice dumpling recipe! Also, check out these salt & pepper squid, crab stir fry, clay pot rice, mouth-watering chicken, Chinese mushroom chicken, pickled mustard greens, and tomato egg stir fry recipes.
Instructions for how to make Chinese sticky rice dumplings using the top stove method:
Preparation:
1. Wash and soak a pack of dried bamboo leaves (there are around 90 leaves) in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
2. Soak 10 cups of glutinous rice in a bowl for at least an hour. I usually soak it for 2 hours.
3. Soak 5 large dried mushrooms for 4-6 hours until soft. (I usually soak them the night before I use them.)
4. Next, wash and soak 1 cup of dried small shrimp for 15 minutes. Drain well and set aside.
5. Wash and soak a small bag of split mung beans (10.58 oz or 300 g) for 30-45 minutes.
Marinate ingredients:
6. Slice the soaked mushrooms into strips.
7. Place the sliced mushrooms in a bowl. Mix well with 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil.
8. After, slice 3 pounds of pork into strips.
9. Marinate pork in a bowl with 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon Shaoxing cooking wine. Mix well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
10. After soaking glutinous rice, drain the water well. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil and mix well.
11. Cut 8 salted egg yolks, each divided into 4 pieces.
12. Cut some strings into length so it is easier to wrap the rice dumplings.
Wrapping zongzi:
13. Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add 2-3 tablespoons of soaked glutinous rice, 1 tablespoon of soaked split mung beans, 1-2 pieces of marinated mushrooms, 1 teaspoon of soaked dried small shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk, and cover 2-3 tablespoons soaked glutinous rice.
14. After that, add a bamboo leaf and wrap it. Next, use a cut-up string to tighten it. The video provides details on how to wrap zongzi.
Boiling zongzi:
15. Put the wrapped sticky rice dumplings into a big pot and cover them with water. Cover the lid and let it boil for 1.5- 2 hours, remembering to add some water in between.
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Sticky Rice Dumpling
Equipment
- 1 Instant Pot or Pot
Video
Ingredients
- 1 pack Dried bamboo leaves (around 90 leaves)
- 10 cups Glutinous rice
- 5 pieces Dried Chinese mushrooms Large
- 3 pounds Pork
- 1 bag Split mung beans (no skin, 10.58 oz or 300 g)
- 1 cup Dried small shrimp small
- 8 pieces Salted egg yolks
Marinate for the rice:
- 1 tablespoon Salt
- 1 tablespoon Vegetable oil
Marinate for mushrooms:
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
Marinate for pork:
- 3 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Shaoxing cooking wine (You can use other cooking wine or skip it if you don't have it.)
Instructions
Instant Pot Method:
- First, wash and soak a pack of dried bamboo leaves (about 90 leaves) in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
- Next, soak 10 cups of glutinous rice in a bowl for at least an hour. I usually soak it for 2 hours.
- Soak 5 large dried mushrooms for 4-6 hours until soft. (I usually soak them the night before I use them.)
- Wash and soak 1 cup of dried small shrimp for 15 minutes. Drain well and set aside.
- Also, wash and soak a small bag of split mung beans (10.58 oz or 300 g) for 30-45 minutes.
- After soaking the dried mushrooms, slice the soaked mushrooms into strips.
- Place the sliced mushrooms in a bowl. Add 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil. Mix well.
- After, slice 3 pounds of pork into strips.
- Marinate pork in a bowl with 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon Shaoxing cooking wine. Mix well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
- Drain the water well after soaking the glutinous rice. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil. Mix them well.
- Cut 8 salted egg yolks, each divided into 4 pieces.
- Cut some strings to length (36 inches long) so they are easier to wrap the rice dumplings.
- Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add 2-3 tablespoons of soaked glutinous rice, 1 tablespoons of soaked split mung beans, 1-2 pieces of marinated mushrooms, 1 teaspoon of soaked dried small shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk, and cover 2-3 tablespoons soaked glutinous rice.
- After that, add a bamboo leaf and wrap it. Next, use a cut-up string to tighten it. The video below the recipe card shows how to wrap zongzi in detail.
- Put the wrapped sticky rice dumplings into an instant pot and fill it with 8 cups of water, about 85-90%, to cover them. Close the lid and vent, push the manual button, and adjust the time to 45 minutes at high pressure and natural release.
Stove Top Method:
- Wash and soak a pack of dried bamboo leaves (there are around 90 leaves) in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
- Soak 10 cups of glutinous rice in a bowl for at least an hour. I usually soak it for 2 hours.
- Soak 5 large dried mushrooms for 4-6 hours until soft. (I usually soak them the night before I use them.)
- Next, wash and soak 1 cup of dried small shrimp for 15 minutes. Drain well and set aside.
- Wash and soak a small bag of split mung beans (10.58 oz or 300 g) for 30-45 minutes.
- Slice the soaked mushrooms into strips.
- Place the sliced mushrooms in a bowl. Mix well with 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil.
- After, slice 3 pounds of pork into strips.
- Marinate pork in a bowl with 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon Shaoxing cooking wine. Mix well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
- After soaking glutinous rice, drain the water well. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil and mix well.
- Cut 8 salted egg yolks, each divided into 4 pieces.
- Cut some strings into length so it is easier to wrap the rice dumplings.
- Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add 2-3 tablespoons of soaked glutinous rice, 1 tablespoon of soaked split mung beans, 1-2 pieces of marinated mushrooms, 1 teaspoon of soaked dried small shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk, and cover 2-3 tablespoons soaked glutinous rice.
- After that, add a bamboo leaf and wrap it. Next, use a cut-up string to tighten it. The video provides details on how to wrap zongzi.
- Put the wrapped sticky rice dumplings into a big pot and cover them with water. Cover the lid and let it boil for 1.5- 2 hours, remembering to add some water in between.
Notes
Cooking tips for how to make Chinese sticky rice dumplings:
Bamboo leaves:
- Wash and soak bamboo leaves in water for 45 minutes to an hour until they are soft. Some people like to boil them to clean them before wrapping them.
Rice:
- Soak glutinous rice for at least an hour. I usually soak for a couple of hours. Then, drain the water well. Add salt and vegetable oil and mix it.
Filing:
- Wash and soak split mung beans for 30 minutes to an hour.
- Soak dried small shrimp for 15 minutes.
- Dried mushrooms wash and soak it for 4-6 hours until it's soft. (I usually soak them the day before I need to use them).
- Marinate pork for at least 15 minutes. The best to marinate overnight.
- Salted egg yolk cut in half, quarter, or whole, depending on your preference.
- Boiling zongzi for 1.5-2 hours if using a top stove method.
- If you use an instant pot, push the manual button, adjust the time to 45 minutes at high pressure, and natural release.
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