Lotus Leaf Sticky Rice Dumplings
Lotus Leaf Sticky Rice Dumplings, also known as Zongzi, are a traditional Chinese dish commonly enjoyed during the Dragon Boat Festival. These savory dumplings are made by wrapping glutinous rice, along with various fillings, in lotus leaves and then steaming them to perfection.
Ingredients
- Glutinous rice
- Mung beans
- Chinese shiitake mushrooms
- Pork belly
- Soy sauce
- Salt
- Lotus leaves
- Cotton twine
Instructions
- Soak the glutinous rice, mung beans, and Chinese shiitake mushrooms in separate bowls of water for at least 4 hours or overnight.
- Cut the pork belly into small pieces and marinate with soy sauce and salt for 30 minutes.
- Rinse the lotus leaves and briefly blanch them in boiling water to soften.
- Assemble the dumplings by layering the soaked rice, mung beans, mushrooms, and marinated pork belly on a lotus leaf, then wrapping and tying them securely with cotton twine.
- Steam the dumplings over high heat for 2 hours until the rice is fully cooked.
- Allow the dumplings to cool slightly before unwrapping and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot for steaming Strainer or colander Large mixing bowls
Tools
Knife Cutting board Cotton twine
Serving suggestions
Serve the Lotus Leaf Sticky Rice Dumplings with a side of soy sauce for dipping.
Tips & tricks
For a vegetarian version, omit the pork belly and use vegetable broth for steaming.
Cost
$15