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

Calories 386kcal

Author Tracy O.

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)

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