Precisely Measured Zongzi (Sticky Rice Dumplings)
用量精准的粽子 · pan chinese cuisine
This recipe records precise measurements for both the pork filling and the rice so the results are consistent. It also includes variations: purple rice zongzi, black rice-leaf zongzi, and proso millet zongzi for those with sensitive stomachs. The batch makes about 40 small zongzi.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (40 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
pork belly五花肉
4.59 oz
salt盐
0.06 oz
0.07 oz
0.07 oz
0.09 oz
0.12 oz
0.01 oz
Totole chicken-flavored seasoning powder太太乐原味鲜
0.01 oz
0.5 slice — sliced
0.2 whole
White glutinous rice, short-grain粳型糯米
7.05 oz
salt盐
0.06 oz
0.07 oz
0.12 oz
0.09 oz
Totole chicken-flavored seasoning powder太太乐原味鲜
0.01 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Combine all of the pork filling ingredients in a bowl. Wearing disposable gloves, mix and massage thoroughly until evenly combined. Let stand for at least 4 hours; set aside.
✅ Done when: The marinade is evenly distributed and the meat has rested at least 4 hours.
- 2
Step 2180 min
Once the meat has marinated, prepare the zongzi leaves: soak them in hot water for several hours and rinse well before using. Boiled leaves are more flexible, but unboiled soaked leaves also work. Soak the 2 kg of glutinous rice for 2 hours, drain, then add all of the rice seasoning ingredients and let stand for 1 hour so the rice absorbs the flavors. (The photo shows rice soaked in black rice-leaf juice for wufan zongzi; for a springier, firmer texture, simply rinse and drain the rice and mix in the seasonings for 1 hour.)
✅ Done when: The rice has soaked 2 hours, drained, and rested in the seasoning for 1 hour.
- 3
Step 3300 min
Variation: for purple rice zongzi, use a mix of 1.5 kg white glutinous rice and 500 g purple rice, plus a spoonful of peeled mung beans. Soak the purple rice for 3 hours ahead of time; soak the peeled mung beans for 2 hours, then start them in cold water, remove and drain once the water boils, so they carry no beany flavor.
✅ Done when: The purple rice has soaked 3 hours and the mung beans are blanched, drained, and free of beany aroma.
- 4
Step 460 min
Variation for sensitive stomachs: make proso millet zongzi. Soak the proso millet for 1 hour and drain. Omit the dark soy sauce for color but keep all other seasonings the same; chestnuts make a great addition.
✅ Done when: The millet has soaked 1 hour and is fully drained.
- 5
Step 5
These are made small; the recipe yields about 40 zongzi.
✅ Done when: Roughly 40 wrapped zongzi are ready for cooking.
- 6
Step 6
Wrap the zongzi. For a firm, chewy texture, wrap them tightly; for a looser, softer texture, soak the glutinous rice longer and wrap with fewer turns of string.
✅ Done when: Each zongzi is fully wrapped and securely tied with no rice escaping.
Place the zongzi in a pot and add water to cover. Bring to a boil over medium heat, then reduce to low and simmer, covered, for 4 hours. Let them soak in the water for at least 4 more hours — this gives the best texture.
✅ Done when: The zongzi have simmered 4 hours and soaked at least 4 more, with a soft, springy, fully cooked texture.