Chinese Sticky Rice Dumplings, also known as Zongzi 粽子, is a traditional holiday food all-year round. It is most special to enjoy this treat during the Dragon Boat Festival 端午节 in late Spring. Zongzi is made of glutinous rice stuffed with various fillings and wrapped in bamboo leaves, or sometimes with other large flat leaves like reed. It ranges from sweet to savory, but savory kind is my favorite.
Zongzi brings forth my childhood memories and making Zongzi together is a wonderful family event before or during the festival. The common meat fillings are pork and chicken. In this recipe, I use the combination of another popular Chinese dish — Steamed Chicken with Shiitake Mushrooms. Salted Egg Yolk is optional but I recommend it for additional flavor. But with or without the Salted Egg Yolk, these Sticky Rice Dumplings taste heavenly. If you like Chicken Dumplings, you can also check out my Festive Chinese Chicken Dumplings recipe.
WHY YOU WILL LOVE THIS RECIPE
PREPARATION: GLUTINOUS RICE, BAMBOO LEAVES, SHIITAKE MUSHROOMS, AND CHICKEN MARINATION
It does take a little effort to make these Chinese Sticky Rice Dumplings, but the result is a deliciousness that makes it worth your time. I highly recommend that you soak the Glutinous Rice in water overnight to reduce the cooking time the next day. It goes the same with the dry Shiitake Mushrooms.
If you are able to find fresh Bamboo Leaves, they only need to be washed clean and they are ready to use. But if you only have dry Bamboo Leaves available like me, you should soak the Bamboo Leaves in water completely overnight. Then the next day, the leaves will become softer and easier to use. To reach the best flavor possible, I also marinate the Chicken overnight in the fridge.
HOW TO MAKE THESE ZONGZI
I hope you will give this Chinese Sticky Rice Dumplings-Zongzi recipe a try! Every mouthful delivers a comfort and satisfaction that must be experienced to understand!
MORE DIM SUM RECIPES:
My Family’s Favorite Pan-fried Shrimp Dumplings
Shrimp Dumplings in Red Chili Oil
Spicy Wontons in Crispy Chili Oil
Chinese Sticky Rice Dumplings – Zongzi
Ingredients
- some Bamboo Leaves (dry or fresh)
- 800 g Glutinous Rice
- 500 g Boneless Chicken Thighs, cut in smaller pieces
- 60 g Shiitake Mushrooms, small
- Salted Egg Yolks (optional)
Chicken Marinade
- 1 Green Onion, chopped
- 1 tsp Ginger, grated
- 1 Garlic, grated
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1/4 tsp Chinese 13 Spices Mix
- 1/4 tsp Black Pepper
- 1 tbsp Brown Sugar
For Stir-fry the Sticky Rice
- 3 tbsp Vegetable Oil
- 1 Green Onion, chopped
- 1 tsp Ginger, sliced
- 2 Garlic Cloves, crushed
- 3 Star Anises
- 1 tsp Chinese Sichuan Peppercorns
- 2 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
Instructions
Preparation (the day before!)
- In a large bowl, soak the Glutinous Rice in water overnight, cover with a plate.
- In another large bowl, soak the dry Bamboo Leaves completely in water overnight.
- In a bowl, soak the dry Shiitake Mushrooms in water overnight, cover with a plate.
- In a mixing bowl, mix together Chicken, Green Onion, Ginger, Garlic, Light Soy Sauce, Dark Soy Sauce, Chinese 13 Spices Mix, Black Pepper, and Brown Sugar. Cover with plastic wrap and marinate in the fridge overnight.
Stir-fry the Sticky Rice
- The next day, rinse the Glutinous Rice and set aside. In a wok, on medium-high heat, add in Vegetable Oil, Green Onion, Ginger, Garlic, Star Anises, and Sichuan Peppercorns. Continue to stir until all the ingredients turn brown.
- Once all the ingredients turn brown, remove them and keep the oil in the wok. Then add in the Glutinous Rice. Stir well with the oil.
- Add in Oyster Sauce, Light Soy Sauce, and Dark Soy Sauce. Combine everything thoroughly. Stir fry for about 5 minutes. Turn the heat off and set it aside.
Make the Zongzi
- Lay out all the ingredients in your kitchen counter. You will also need a pair of scissors and some string (cotton threads). Remember to squeeze out extra water from the Shiitake Mushrooms before use. Add 1 tbsp of Vegetable Oil in the Chicken Mixture. Mix well.
- Take two leaves and overlay with each other (the smooth sides on the outside). Cut the top edges off so they form a line. Use your hands to wrap the leaves into a taper shape around 1/3 place (Please check out the video for clear details).
- Hold the leaves tightly and keep it in shape. Add some Glutinous Rice first in the bottom and use a spoon to make a hollow in the middle. Add in 2 pieces of Chicken, 2 pieces of Shiitake Mushrooms, and 1 Egg Yolk (optional). Then cover with more Glutinous Rice and make the top even.
- Fold the leaves from the side and from the top. The shape will be like a pyramid (Please refer to the video). Hold it tightly with one hand and use your other hand to tie with a string.
Cook the Zongzi
- Place Zongzi in a pot and cover completely with water. Simmer the Zongzi for about 3 hours on medium or medium-low heat.
- Check out the water level from time to time and ensure the Zongzi are submerged for even cooking.
- Remove from water and serve. Ready to enjoy!
Notes
- This recipe makes about 28 small Zongzi.
- It is important to get everything prepared before making Zongzi. Once cooking, you should always make sure that Zongzi are under water in order to cook evenly. Watch my YouTube video for clear instructions.
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