Sticky Rice Dumpling (粽子, pronounced Zòng Zi) is a traditional Chinese dish that is commonly made and eaten during the Dragon Boat Festival. Read our blog post to find out how you can make your own delicious dumplings at home.
INGREDIENTS
8
RECIPE STEPS
14
TOTAL TIME
3 h
Why You Need This Recipe
- By making this Sticky Rice Dumpling recipe, you can celebrate an important part of Chinese culture and the tradition and history behind it
- Sticky Rice Dumpling can be a healthy and nutritious meal on its own
- This recipe is a great way to get the old and young involved in the kitchen – set up a production line and get everyone to lend a hand
- If you’re looking for an impressive dish to serve your guests during Dragon Boat Festival celebrations, this is an excellent choice
About Sticky Rice Dumpling (Zòng Zi)
Zòng Zi is a steamed sticky rice dumpling that is oftentimes filled with savoury ingredients such as pork, mushrooms, and peanuts. However, sometimes the sticky rice can be sweet without a filling. The dumpling is wrapped in bamboo leaves, which give it a unique flavour and aroma.
This Sticky Rice Dumpling dish has been around for over 2,000 years and is a popular dish in many parts of Asia. My mum used to wrap these with my grandpa when she was younger while my grandma would steam them in a big steamer in their outdoors kitchen.
As soon as I was old enough, my mum taught me how to wrap Zòng Zi the way my grandpa taught her and today, I’m going to share this with you.
The Origin Story
There is an interesting story behind this dish as there usually is a lot of symbolism and history in Chinese culture. It is well known that the Dragon Boat Festival is celebrated in China on the fifth day of the fifth lunar month. However, it is little known that the dish originated because of a Chinese poet and minister named Qu Yuan (屈原).
Qu Yuan was a patriotic verse-maker who contributed in a large way to classical Chinese poetry. He is said to have drowned himself in the Mi Luo River (Hunan Province) after being exiled.
The locals made Sticky Rice Dumplings to feed the fish and prevent them from eating Qu Yuan’s body and the Dragon Boat race commemorates racing in boats to find his body.
What You Will Need
Bamboo Leaves
Bamboo leaves are an essential part of this dish. And you will also need food-safe string to tie the leaves around your dumplings.
Star Ingredient
Glutinous Rice (Sticky Rice)
Sticky rice, also known as glutinous rice, is a common ingredient in Chinese cuisine, particularly in the southern regions of China. It is also a popular ingredient in Vietnamese cuisine.
READ MORE: Why Glutinous Rice is ubiquitous in Chinese cuisine →
Other Ingredients
- Pork Belly, cut into small pieces
- Shiitake Mushrooms, chopped
- Soy Sauce
- Sesame Oil
- Salt
- Bamboo Leaves
Prepping Tips
In terms of preparing sticky rice, it’s important to note that this type of rice requires a bit more attention than regular rice. Soaking the rice beforehand is recommended to ensure even cooking and prevent clumping.
It’s also important to stir the rice occasionally during cooking to avoid it sticking to the pot. With a little care and attention, however, sticky rice can be a delicious and satisfying addition to any meal.
Some other tips include:
- Soak the bamboo leaves in hot water for at least 2 hours before using them.
- Rinse the sticky rice several times before cooking to remove excess starch.
- Cut the pork and mushrooms into small pieces to make them easier to wrap in the bamboo leaves.
Wrapping the Sticky Rice Dumplings
To wrap the Sticky Rice Dumplings into the characteristic pyramid shape, follow these steps:
- Take 2 pieces of bamboo leaf and layer one under the other with a 3-4 cm overlap (approximately 1 inch)
- Take the two ends of the bamboo leaves and bring them together to form a cone cup
- Hold the cone firmly from the pointy end and begin to fill the cone with sticky rice and other ingredients. You don’t need to pack the sticky rice into the bamboo too tightly as it will expand during cooking
- Once you have filled the cone, leaving about 2 cm from the shorter edge of the cone, tuck the shorter edge in slightly to stop the rice from spilling out and then fold the longer bamboo leaf end all the way across the opening of the cone
- Fold the bamboo leaf ends neatly around the pyramid and then tie tightly with food-safe string. Leave a long tail of string so that you can tie a number of Sticky Rice Dumplings together for easier handling when steaming.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Gato Banann.
1
Rinse the sticky rice several times and soak in water for at least 2 hours.
2
Mix the pork belly, shiitake mushrooms and soy sauce together and allow them to marinate.
Scroll to the bottom for the printable recipe card
3
Drain the soaked rice and mix in 1 tablespoon of oil and a pinch of salt.
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How to Serve Sticky Rice Dumplings
Sticky Rice Dumplings are usually served as a snack or as part of a meal. To serve, simply remove the bamboo leaves and enjoy the steamed sticky rice and filling if they have come straight out of the steamer.
Otherwise, you can heat up the sticky rice and filling in the microwave for 2 minutes before serving. You can also serve it with soy sauce or chilli sauce for added flavour.
Recipe FAQs
Can I use regular rice instead of sticky rice?
No, this is one rare time where I cannot recommend an alternative ingredient. Sticky rice is essential for this dish as it allows all the ingredients to stick together and form the pyramid shape. It also gives it its unique texture and flavour.
Can I freeze Sticky Rice Dumplings?
Yes, you can freeze them for up to 2 months. To reheat, simply steam them for 10-15 minutes.
Can I use different fillings?
Yes, you can absolutely use any filling you like, such as chicken, shrimp, or vegetables.
Printable Recipe Card
Sticky Rice Dumplings are a delicious and nutritious food that is steeped in Chinese tradition and history. By following this recipe, you can make your own Zòng Zi and enjoy the unique flavour and aroma of this beloved dish.
Sticky Rice Dumpling (粽子)
Equipment
- Bamboo leaves
- Food-safe string
- Steamer basket
- Large pot for soaking bamboo leaves
Ingredients
- 2 cups glutinous rice (also known as sticky rice)
- 500 g pork belly cut into small pieces
- 1 cup shiitake mushrooms chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 pinch salt
- 20 bamboo leaves 30 leaves if small
Complete Recipe Steps
- Rinse the sticky rice several times and soak in water for at least 2 hours.2 cups glutinous rice
- Mix the pork belly, shiitake mushrooms and soy sauce together and allow them to marinate.500 g pork belly, 1 cup shiitake mushrooms, 2 tbsp soy sauce
- Drain the soaked rice and mix in 1 tablespoon of oil and a pinch of salt.1 tbsp sesame oil, 1 pinch salt
- Prepare the bamboo leaves by soaking them in hot water for at least 2 hours until they are soft and pliable.20 bamboo leaves
- Take 2 bamboo leaves and overlap them.
- Form the bamboo leaves into a cone shape and add a spoonful of rice into the centre and flatten it slightly.
- Add a spoonful of the pork and mushroom mixture on top of the rice.
- Add another spoonful of rice on top of the pork and mushrooms.
- Fold the leaves over the filling to form a pyramid shape. (see Prepping Tips for detailed instructions on how to wrap the Sticky Rice Dumplings).
- Tie the Sticky Rice Dumpling with food-safe string to secure it.
- Repeat the process with the remaining ingredients.
- Place the Sticky Rice Dumplings in a steamer basket and steam over high heat for 1 hour.
- Remove the Sticky Rice Dumplings from the steamer basket and allow them to cool for 5 minutes.
- Unwrap the bamboo leaves and serve the Sticky Rice Dumplings hot or cold.
Notes
- You can add additional ingredients such as peanuts or chestnuts to the filling for added texture and flavour.
- To prevent the Sticky Rice Dumplings from falling apart during cooking, make sure to wrap it tightly with the bamboo leaves and food-safe string.
- The leftover Sticky Rice Dumplings can be refrigerated for up to 3 days and reheated in the microwave or steamed for a few minutes.
