Holidays & Special Occasions
Zongzi (Sticky Rice Dumplings for Dragon Boat Festival)
Ingredients
- - 500 g (2 1/2 cups) glutinous rice, soaked for at least 4 hours
- - 200 g (7 oz) pork belly, cubed and marinated in soy sauce and Shaoxing wine
- - 4 dried shiitake mushrooms, soaked and halved
- - 2 salted egg yolks, halved (optional)
- - 20-24 dried bamboo leaves, soaked until pliable
- - Kitchen string, for tying
- - 2 tbsp light soy sauce
- - 1 tbsp dark soy sauce
- - 1 tsp five-spice powder
Method
- Drain the soaked rice and toss with the light soy sauce, dark soy sauce and five-spice powder to lightly season and colour it.
- Overlap two bamboo leaves and fold into a cone shape.
- Spoon a layer of rice into the cone, add a piece of marinated pork, mushroom and a piece of salted egg yolk, then top with more rice, pressing down firmly.
- Fold the leaves over the filling to fully enclose it into a tight pyramid shape, then tie securely with kitchen string.
- Place the wrapped zongzi in a large pot, cover completely with water, and boil for 2-3 hours, topping up water as needed, until the rice is fully tender.
- Drain and cool slightly before unwrapping to serve.
Introduction: Zongzi are glutinous rice parcels wrapped in bamboo leaves, traditionally prepared for the Dragon Boat Festival to commemorate the poet Qu Yuan, said to have been thrown into the river by villagers to protect his body from fish after his death.
Cultural Background: Zongzi are glutinous rice parcels wrapped in bamboo leaves, traditionally prepared for the Dragon Boat Festival to commemorate the poet Qu Yuan, said to have been thrown into the river by villagers to protect his body from fish after his death.
Tips: Soak the rice for several hours so it cooks evenly through the long boiling time. Tie the string firmly, as loosely wrapped zongzi can come apart during the long boil.
Variations: Make a sweet version filled with red bean paste or jujubes instead of pork. Regional variations use different fillings, from chestnuts in the south to simple plain rice in parts of the north.
Storage: Refrigerate cooked, cooled zongzi in an airtight container for up to 5 days, or freeze for up to 2 months.
Reheating: Re-steam or re-boil in their leaves for 15-20 minutes until heated through.
Nutrition: Approx. 380 kcal, 14g protein, 14g fat, 50g carbohydrate per zongzi.
FAQs
Q: Why are zongzi eaten at the Dragon Boat Festival?
A: They commemorate the poet-statesman Qu Yuan; legend holds that villagers threw rice parcels into the river to keep fish from his body after he drowned himself in protest of political corruption.
Q: Are zongzi always savoury?
A: No, sweet versions filled with red bean paste or dates are equally traditional, particularly in eastern and southern China.