Authentic Chinese Zongzi
A delicious Zongzi recipe to celebrate the Chinese Dragon Boat Festival in a traditional way
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Servings: 7 zongzi
Calories: 253kcal
Equipment
- Baker's twine to tie the zongzi
Ingredients
- 24 leaves bamboo fresh or dried or parchment paper
Rice
- 200 g glutinous rice short-grain
- 0.5 tablespoon salt
- 20 g sesame oil
Beans
- 100 g mung beans
- 1 teaspoons salt
Meat
- 80 g pork belly 五花肉, thinly sliced
- 1.5 teaspoons of sugar
- 1 teaspoons five-spice powder
- 1 teaspoons Shaoxing wine
- 2 teaspoons light soy sauce
- 1.5 tablespoons red fermented tofu juice
Mushrooms
- 12 g shiitake mushrooms dried
- 0.25 teaspoons of sugar
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 10 g dried shrimp
Seasoning for serving
- 1 tablespoon black rice vinegar
- 1 tablespoon light soy sauce
Procédé
The night before
- Thoroughly rinse the glutinous rice and mung beans, then soak them (separately) for 5-8 hours or overnight.200 g glutinous rice, 100 g mung beans
- Rinse and soak the mushrooms and shrimp in cold water overnight. Use a weight to ensure that the whole mushrooms are submerged (they float).12 g shiitake mushrooms, 10 g dried shrimp
- Thinly slice the pork belly and marinate it with sugar, five-spice powder, Shaoxing wine, light soy sauce, and red fermented tofu juice. Let it marinate in the fridge overnight.80 g pork belly, 1.5 teaspoons of sugar, 1 teaspoons five-spice powder, 1 teaspoons Shaoxing wine, 2 teaspoons light soy sauce, 1.5 tablespoons red fermented tofu juice
- If using dried bamboo leaves, soak them in cold water overnight. Same as the mushrooms, make sure everything is well submerged.24 leaves bamboo
On the day
- drain the rice and mung beans for half an hour.
- Mix the rice with salt and oil, and the mung beans with salt.0.5 tablespoon salt, 20 g sesame oil, 1 teaspoons salt
- Drain the mushrooms
- Remove the stems, slice and marinate with salt, sugar, light soy sauce, and sesame oil for 10 minutes.0.25 teaspoons of sugar, 1 teaspoon light soy sauce, 1 teaspoon sesame oil
- Drain and finely chop the shrimp
- Wipe the bamboo leaves to remove excess water, then cut off the pointed ends.
Assembling the zongzi
- Overlap two bamboo leaves, smooth side up, overlapping by about 1 inch.
- Form a cone with the leaves.
- Add an extra leaf inside the cone, between the two leaves, smooth side up.
- Fill in order with 1 tablespoon of glutinous rice, 0.5 tablespoon of mung beans, 2-3 slices of pork, a pinch of mushrooms, a pinch of seafood, 0.5 tablespoon of mung beans, and 1 tablespoon of glutinous rice. Gently press each layer.
- Fold and tighten the leaves to form a compact package.
- Tie with twine. I'll be filming a video soon to demonstrate the folding, but in the meantime, you can easily find tutorials on YouTube.
- Bring water to a boil, add the zongzi, then reduce the heat to minimum. Cover and cook for 4-5 hours.
- Remove the zongzi and let them cool to room temperature. The rice will take shape after some time. The zongzi will be even better the next day.
- Reheat the zongzi by steaming them for 5-10 minutes or by moistening them and microwaving for one minute.
- Personally, I like to drizzle with light soy sauce and black rice vinegar1 tablespoon black rice vinegar, 1 tablespoon light soy sauce
Notes
Here, be careful, we are not talking about the traditional glutinous rice used in Vietnamese, Chinese, or Thai cuisine. You need to get what is called short-grain glutinous rice. It is richer in amylopectin, which makes the zongzi more cohesive. This is the type of glutinous rice generally used in desserts
Nutrition
Calories: 253kcal | Féculents: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
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