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

Cook Time 45

Total Time 2 45

Servings

Calories 386kcal

Author Tracy O.

Equipment

1 Instant Pot or Pot

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.)

US Customary - Metric

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.

Video

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.

Nutrition