Zongzi

Name: Zongzi
Prep time: 80 min
Cook time: 125 min
Total time: 205 min
Yield: 20
Ingredients: Bamboo leaves dried 40; Pork coppa salami 1.5 lbs; Soy sauce light 2 tbsp; Soy sauce dark 2 tsp; Rice wine 0.5 oz; Sugar 2 ½ tsp; Fine salt to taste; Black pepper to taste; Rice glutinous 5 cups; Fine salt 2 tsp; Soy sauce light 2 tsp; Soy sauce dark 0.18 oz

it de fr br es

Lactose Free

Difficulty: Difficult
Prep time: 1 h 20 min
Cook time: 2 h 5 min
Makes: 20 pieces
Cost: Average
Note + the soaking time of the bamboo leaves (12 h) and the marinating time of the meat (2 h)

PRESENTATION

Recipe by
Chef Mulan

Zongzi are, no doubt, a big deal during the Dragon Boat Festival. These Chinese rice dumplings have such a special place in Chinese culture. And look, instead of your regular rice, you get this sticky glutinous kind. It’s really something else. It turns all soft and moist after cooking. Wrapped in big bamboo leaves, they get this light earthy taste that’s just unbeatable. During the festival, you usually find zongzi packed with marinated pork or chicken. The tender meat with the sticky rice? So so good.

Some families in China make sweet versions too—filled with red bean paste or jujube. But the savory ones? They just hit different. And here's the thing: making these dumplings? It’s about patience. Seriously. A little practice—folding leaves, tying them just right—keeps all that moist filling inside.

For folks who love food with stories, sticky rice dumplings are more than just a dish. Really. They’re a nod to the Dragon Boat Festival and its traditions. They stand out, not just in how they’re made but in the meaning they carry. Making zongzi is a tradition passed down over generations. Pretty much everyone gets in on wrapping and tying during festival season. It’s fun, and you see regional twists—some add mushrooms, salted egg yolk, or chestnuts for extra rich and savory bites. And the bamboo leaves? They do more than hold things together—they add a bit of earthy aroma that makes the first bite, well, special.

So, if you’re figuring out how to make zongzi, it’s hands-on for sure. But with a little guidance, you can totally get that festival vibe at home. Whether you want the traditional recipe or just a taste of real festival food, these glutinous rice dumplings are your chance to try something comforting and deeply rooted in culture. You’re not just savoring flavors; you’re tasting a rich history with every bite. Pretty cool, right?

INGREDIENTS

For 20 zongzi: Bamboo leaves 40 - dried

For the meat: Pork coppa salami 1.5 lbs (700 g); Soy sauce 2 tbsp (30 g) - light; Soy sauce 2 tsp (10 g) - dark; Rice wine 0.5 oz (15 g); Sugar 2 ½ tsp (10 g); Fine salt to taste; Black pepper to taste

For the rice: Rice 5 cups (1 kg) - glutinous; Fine salt 2 tsp (10 g); Soy sauce 2 tsp (10 g) - light; Soy sauce 0.18 oz (5 g) - dark

Preparation

How to prepare Zongzi

To make the zongzi, first place the bamboo leaves in a large enough container 1, cover them with water 2, and place a weight on top to keep them submerged 3. Leave them to soak for 12 hours.

Cut the meat into slices about 0.8 inches thick 4 and cut into small pieces 5. Place them in a bowl and season with light and dark soy sauce 6.

Add sugar 7, salt 8, pepper, and rice wine 9.

Mix well 10, cover with plastic wrap 11, and let marinate for 2 hours. In the meantime, rinse the rice under running water 2-3 times 12.

Pour the rice into a bowl and season with salt 13, light and dark soy sauce 14. Mix well and set aside 15.

After the soaking time, rinse the bamboo leaves under running water, then clean them with a cloth on both sides to remove impurities 16. Slightly overlap 2 leaves 17, then fold them to form a kind of cone open on one side 18.

Hold the cone on the palm of your hand and insert a small handful of rice 19, then add 2 or 3 pieces of meat 20 and cover with more rice 21; the rice at the base should be about one-third of the total filling of each zongzi.

Fold the edges of the leaves 22 to form a triangular shape 23 and close by wrapping the package with several turns of kitchen twine 34. Continue in the same way until all ingredients are used up; with these quantities, you will get 20 pieces. For convenience, you can tie the ends of the twine of 4-5 zongzi together so they will be easier to drain.

Immerse the zongzi in a large pot filled with plenty of water 25, cover with the lid, and bring to a boil over high heat. When the water starts boiling, reduce the heat to low and continue cooking for 2 hours 26. After cooking time, remove the zongzi from the water 27.

Remove the twine 28 and gently open the bamboo leaves 29. Your zongzi are ready to be enjoyed 30!

Storage

Cooked zongzi can be stored in the refrigerator for 2-3 days.

You can freeze them after cooking, then reheat them by steaming or in boiling water before consumption.

Advice

It is recommended to soak the bamboo leaves the night before or in the morning for the evening.

Glutinous rice, once cooked, is particularly sticky; despite the name, it contains no gluten.

CHEF MULAN: AUTHENTIC TRADITION

The Mulan Chefs of Mulan Group, the Zhang family company that has been operating in Chinese gastronomy for over twenty years: iconic dishes and so many delicacies made as they would be at home. This makes them unique: an artisanal production that combines the genuineness of a homemade meal and the authenticity of tradition. The attention given to manual processing is perceived in the natural taste and quality of the details. From the method of closing Chinese dumplings to the meticulous cooking processes of traditional ingredients, everything is done according to the ancient oriental culinary art.

For the translation of some texts, artificial intelligence tools may have been used.