Traditional Chinese Zhongzi Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups of glutinous rice
  • 1/2 cup of mung beans
  • 200 grams of pork belly
  • 1/4 cup of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of rice wine
  • 1 teaspoon of five spice powder
  • 1/2 teaspoon of white pepper
  • 20 dried bamboo leaves
  • 20 pieces of cooking twine, each about 3 feet long
  • 1/4 cup of dried shrimp
  • 4 Chinese mushrooms
  • 2 salted duck eggs
  • 1/2 cup of raw peanuts

Steps and instructions

  1. Soak the glutinous rice, mung beans, dried shrimp, and Chinese mushrooms in separate bowls of water overnight.
  2. Soak the bamboo leaves in water overnight as well, but change water a couple of times to get rid of any impurities.
  3. Cut the pork belly into 20 pieces, marinate with soy sauce, sugar, rice wine, five spice powder, and white pepper for at least 2 hours.
  4. Boil the peanuts until tender, then drain and set aside.
  5. Hard boil the salted duck eggs, peel them, and cut into quarters.
  6. Drain the soaked ingredients. Slice the rehydrated mushrooms.
  7. To assemble the zhongzi, take 2 bamboo leaves and fold them into a cone shape. Fill the cone with a layer of glutinous rice, then mung beans, a piece of pork, a piece of egg, some shrimp, a mushroom, and some peanuts. Top with another layer of rice.
  8. Fold over the top of the bamboo leaves to cover the filling, then wrap the rest of the leaf around the bundle. Secure with cooking twine.
  9. Place the zhongzi in a large pot. Fill the pot with enough water to cover the zhongzi. Boil for about 6 hours, adding more water if necessary.
  10. Allow the zhongzi to cool before unwrapping and serving.

Tools for making

  • Large pot - For boiling the zhongzi.
  • Bamboo leaves - Used to wrap the zhongzi and add flavor.
  • Cooking twine - To secure the zhongzi while cooking.
  • Bowls - For soaking the glutinous rice, mung beans, dried shrimp, and Chinese mushrooms.
  • Knife - To slice the pork belly, mushrooms, and other ingredients.
  • Cutting board - To provide a stable surface for cutting ingredients.
  • Measuring cups - For accurately measuring the ingredients.
  • Mixing bowl - To marinate the pork belly and mix seasonings.
  • Potato masher - To mash the boiled peanuts, if desired.
  • Strainer - To drain the soaked ingredients.
  • Spoon - For stirring and mixing ingredients.
  • Kitchen twine - Alternative to cooking twine for securing the zhongzi.

Recipe variations

  • Vegetarian/Vegan Option:
    • Replace the pork belly with marinated tofu or tempeh.
    • Omit the salted duck eggs and dried shrimp.
    • Add more vegetables like sliced carrots, shiitake mushrooms, or bamboo shoots.
  • Gluten-Free Option:
    • Use gluten-free soy sauce or tamari.
    • Replace the glutinous rice with a suitable gluten-free alternative like sticky or sweet rice.
  • Flavor Variations:
    • Add Chinese sausage or lap cheong for a smoky and savory taste.
    • Try different spices or herbs like star anise, cinnamon, or ginger to infuse more flavors into the filling.
    • Experiment with different seasonings or sauces to marinate the pork, such as hoisin sauce or oyster sauce.
  • Crust Variations:
    • Wrap the zhongzi in lotus leaves instead of bamboo leaves for a unique aroma and flavor.
    • Use banana leaves for a tropical twist.
    • Try using parchment paper or aluminum foil if bamboo leaves are not available.

Recipe overview

Zhongzi is a traditional Chinese dish, often enjoyed during the Dragon Boat Festival. This recipe will guide you through the process of making this savory treat at home. The dish consists of glutinous rice filled with a variety of ingredients like pork belly, mung beans, and peanuts, all wrapped in bamboo leaves and then boiled. From soaking the ingredients to wrapping the bamboo leaves and boiling the bundles, making Zhongzi is a labor of love. The process can be a bit time-consuming, but the result is well worth the effort—a delicious and filling meal that's rich in flavor and history. Prepare to immerse yourself in a culinary tradition that goes back centuries!

Common questions

  1. Can I use regular rice instead of glutinous rice? No, glutinous rice is necessary for the sticky texture required for zhongzi.
  2. Can I substitute the pork belly with another type of meat? Yes, you can use other types of meat like chicken or beef if you prefer.
  3. Can I omit the peanuts or substitute them with something else? Yes, you can omit the peanuts if you have an allergy or don't enjoy them. You can substitute them with other nuts like cashews or almonds if desired.
  4. How long do I need to soak the ingredients? Soak the glutinous rice, mung beans, dried shrimp, and Chinese mushrooms overnight. Change the water a few times for the bamboo leaves to remove any impurities.
  5. How long should I boil the zhongzi? Boil the zhongzi for about 6 hours, adding more water if needed. This long cooking time ensures that the ingredients fully cook and the flavors meld together.
  6. Can I steam the zhongzi instead of boiling them? Yes, steaming is an alternative cooking method for zhongzi. Steam them for about 2-3 hours instead of boiling.
  7. How should I store the cooked zhongzi? Allow the zhongzi to cool completely, then store them in an airtight container in the refrigerator. They can be reheated by steaming or microwaving before serving.

Serving dishes and utensils

  • Steamer - A steamer is used to cook the zhongzi.
  • Large pot - A large pot is needed to boil the zhongzi.
  • Cooking twine - Cooking twine is used to secure the zhongzi while boiling.
  • Knife - A knife is needed for cutting the pork belly and slicing the rehydrated mushrooms.
  • Bowls - Bowls are used for soaking the glutinous rice, mung beans, dried shrimp, and Chinese mushrooms.
  • Saucepan - A saucepan is used for marinating the pork belly.

Origin stories

Zhongzi, this delectable parcel of goodness, is not just a dish, but a salute to a beloved poet, Qu Yuan. Dating back to the Warring States period in ancient China, when Qu Yuan, a minister of the State of Chu, drowned himself in the Miluo River out of despair when his state fell. The local people, in their attempt to keep the fish and evil spirits away from his body, threw packets of rice into the river, which over time, evolved into the tradition of making and eating Zhongzi during the Dragon Boat Festival. The festival, held on the 5th day of the 5th lunar month, is a time to remember Qu Yuan's sacrifice, and to celebrate his patriotism and spirit through these delicious dumplings. Each fold of the bamboo leaf, every grain of rice, tells a story of a great man and a tradition that has stood the test of time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.