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Sticky rice dumpling or zongzi cut open with a fork
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Sticky Rice Dumpling

Zongzi is a classic Chinese sticky rice dumpling. This sticky rice dumpling recipe has both stove top and instant pot methods. Also, it has a video to show you how to wrap traditional Cantonese sticky rice dumplings. 
Course Appetizer, Breakfast, Main Course
Cuisine Asian, Chinese
Prep Time 2 hours
Cook Time 45 minutes
Servings 30
Calories 386kcal
Author Tracy O.

Ingredients

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)

Instructions

Instant Pot Method:

  • First, wash and soak a pack of dried bamboo leaves (it’s around 90 leaves) in water for 45 minutes to an hour until it’s soft.
  • Next, soak 10 cups of glutinous rice in a bowl for at least an hour. I normally soak it for 2 hours.
  • After that, soak 5 large dried mushrooms for 4-6 hours until it’s soft. (Most of the time, I soak it the night before I use it.)
  • The following, wash and soak 1 cup of small dried shrimp for 15 minutes. Drain well and set aside.
  • Also, wash and soak a small bag split no skin mung bean (10.58 oz or 300 g) for 30-45 minutes.
  • After soaking dried mushrooms, slice the soaked mushrooms into strips.
  • Put the sliced mushrooms in a bowl, add 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil. Mix it well.
  • After, slice 3 pounds of pork into strips.
  • Marinate pork in a bowl by adding  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 them well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
  • Drain the water well after soaking glutinous rice. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil. Mix them well.
  • Cut 8 salted egg yolks, each divide into 4 pieces.
  • Cut some strings into length, so it is easier for wrapping the rice dumplings.
  • Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add some soaked glutinous rice, some soaked split mung beans, 1-2 pieces of marinated mushrooms, some soaked small dried shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk and cover some soaked glutinous rice.
  • After that, add a bamboo leaf and wrap them. Next, use a cut up string to tighten it. See detail in the video for how to wrap zongzi. 
  • Put the wrapped sticky rice dumplings into an instant pot and fill up water about 85-90% to cover the rice dumplings. Close the lid and vent, push the manual button, adjust time to 45 minutes at high pressure and natural release. 

Top Stove Method:

  • First, wash and soak a pack of dried bamboo leaves (it’s around 90 leaves) in water for 45 minutes to an hour until it’s soft.
  • Next, soak 10 cups of glutinous rice in a bowl for at least an hour. I normally soak it for 2 hours.
  • After that, soak 5 large dried mushrooms for 4-6 hours until it’s soft. (Most of the time, I soak it the night before I use it.)
  • The following, wash and soak 1 cup of small dried shrimp for 15 minutes. Drain well and set aside.
  • Also, wash and soak a small bag split no skin mung bean (10.58 oz or 300 g) for 30-45 minutes.
  • After soaking dried mushrooms, slice the soaked mushrooms into strips.
  • Put the sliced mushrooms in a bowl, add 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil. Mix it well.
  • After, slice 3 pounds of pork into strips.
  • Marinate pork in a bowl by adding  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 them well and let it marinate for at least 15 minutes. The best is to marinate it overnight.
  • Drain the water well after soaking glutinous rice. Then, add 1 tablespoon salt and 1 tablespoon vegetable oil. Mix them well.
  • Cut 8 salted egg yolks, each divide into 4 pieces.
  • Cut some strings into length, so it is easier for wrapping the rice dumplings.
  • Use 2 soaked bamboo leaves to fold them into a shape that can hold. Then, add some soaked glutinous rice, some soaked split mung beans, 1-2 pieces of marinated mushrooms, some soaked small dried shrimp, 1-2 pieces of marinated pork, 1 piece of salted egg yolk and cover some soaked glutinous rice.
  • After that, add a bamboo leaf and wrap them. Next, use a cut up string to tighten it. See detail in the video for how to wrap zongzi. 
  • Put the wrapped sticky rice dumplings into a big pot and fill up water to cover the rice dumplings. Cover the lid and let it boil for 1.5- 2 hours. Remember to add some water in between. 

Video

Notes

Cooking tips for how to make sticky rice dumplings:

Bamboo leaves:

  • Wash and soak bamboo leaves in water for 45 minutes to an hour until it's soft. Some people like to boil them to clean it before wrapping.

Rice: 

  • Soak glutinous rice for at least an hour. I normally soak for a couple 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 normally soak them the day before I need to use them). 
  • Marinate pork for at least 15 minutes. The best to marinate it overnight. 
  • Salted egg yolk cut it half or quarter or as a whole depends on your preference. 
  • Boiling Zongzi for 1.5-2 hours if using a top stove method.
  • If you use instant pot Manuel 45 minutes at high pressure and natural release.

Nutrition

Calories: 386kcal | Carbohydrates: 51g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 767mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg