Rou Zong (Taiwanese Sticky Rice Dumplings, Dragon Boat Festival)
The Quirky Foodster Team
Ingredients
- Glutinous (sticky) rice, soaked 4 hours — 600 g (3 cups)
- Pork belly, diced — 400 g (14 oz)
- Dried shiitake mushrooms, soaked and sliced — 8
- Dried shrimp, soaked — 40 g (¼ cup)
- Shallots, sliced — 4
- Soy sauce, divided — 90 ml (6 tbsp)
- Five-spice powder — 5 g (1 tsp)
- Shaoxing wine — 30 ml (2 tbsp)
- Salted duck egg yolks (optional, traditional) — 12
- Vegetable oil — 45 ml (3 tbsp)
- Dried bamboo leaves, soaked and cleaned — 24
- Kitchen twine, for tying
Method
- Drain the soaked glutinous rice and set aside.
- Heat oil in a frying pan over medium heat. Fry the sliced shallots until golden and crisp, about 8–10 minutes. Remove half for garnish, leaving the rest with the oil.
- Add diced pork belly to the pan and brown for 6–7 minutes, then add sliced mushrooms and soaked dried shrimp, cooking 3–4 minutes more.
- Add half the soy sauce, five-spice powder, and Shaoxing wine, stirring to coat. Simmer for 10 minutes until the pork is nearly cooked through and well seasoned. Remove from heat and set the filling aside.
- In the same pan, stir-fry the drained glutinous rice with the remaining soy sauce and reserved crispy shallots for 3–4 minutes until evenly coated (the rice will finish cooking during steaming).
- Take two bamboo leaves, overlap them, and fold into a cone shape. Add a layer of seasoned rice, a portion of the pork filling, a salted egg yolk if using, then top with more rice to fully enclose the filling. Fold the leaves over to seal into a pyramid or rectangular shape and tie tightly with kitchen twine.
- Steam the wrapped dumplings for 60–90 minutes until the rice is fully tender and cooked through (internal temperature at least 74°C/165°F). Let cool slightly before unwrapping and serving warm.
Introduction: Rou zong, glutinous rice dumplings filled with savoury pork, mushroom, and dried shrimp, then wrapped in bamboo leaves and steamed, are prepared and eaten across Taiwan for the annual Dragon Boat Festival.
Cultural Background: Rou zong, glutinous rice dumplings filled with savoury pork, mushroom, and dried shrimp, then wrapped in bamboo leaves and steamed, are prepared and eaten across Taiwan for the annual Dragon Boat Festival. The dish commemorates the ancient poet Qu Yuan and is a cherished symbol of family tradition and seasonal celebration.
Tips: Packing the rice and filling tightly within the bamboo leaves, and tying securely, prevents the dumplings from falling apart or leaking during the long steaming process.
Variations: A sweeter, simpler version without meat, using only rice and red bean paste, is a common variation for those preferring a dessert-style zongzi.
Storage: Refrigerate wrapped, cooked dumplings for up to 5 days; freeze for up to 2 months.
Reheating: Re-steam for 20–25 minutes until heated through, or microwave (unwrapped from leaves) for a few minutes.
FAQs:
Q: Where can I find dried bamboo leaves?
A: They’re available at most Asian grocers, usually sold dried in packages; soak and clean them well before use.
Q: Do I need to pre-cook the rice before wrapping?
A: No — stir-frying it briefly with seasoning is sufficient, as it fully cooks during the long steaming process inside the wrapped leaves.
Q: Why are rou zong eaten at the Dragon Boat Festival?
A: The tradition commemorates the ancient poet and statesman Qu Yuan, with legend holding that villagers threw rice dumplings into the river to protect his body after his death.
- Glutinous (sticky) rice, soaked 4 hours — 600 g (3 cups)
- Pork belly, diced — 400 g (14 oz)
- Dried shiitake mushrooms, soaked and sliced — 8
- Dried shrimp, soaked — 40 g (¼ cup)
- Shallots, sliced — 4
- Soy sauce, divided — 90 ml (6 tbsp)
- Five-spice powder — 5 g (1 tsp)
- Shaoxing wine — 30 ml (2 tbsp)
- Salted duck egg yolks (optional, traditional) — 12
- Vegetable oil — 45 ml (3 tbsp)
- Dried bamboo leaves, soaked and cleaned — 24
- Kitchen twine, for tying
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