Homemade Chinese Sticky Rice with Pork Zongzi Recipe | Cantonese Zongzi Dumplings

Discover how to make authentic Cantonese Chinese Sticky Rice with Pork Zongzi, a traditional and flavorful dumpling wrapped in bamboo leaves. This recipe includes marinated pork, green beans, black-eyed beans, sticky rice, and bamboo leaves, creating a delicious and satisfying dish.
Recipe:
Ingredients:
500g pork, diced (marinate with Chinese 5 spice, sugar, salt, soy sauce, and dark soy sauce)
1 cup green beans, cooked
1 cup black-eyed beans, cooked
2 cups sticky rice, soaked for at least 4 hours
Bamboo leaves, soaked in hot water until pliable
Instructions:
Prepare the Ingredients:
Marinate the diced pork with Chinese 5 spices, sugar, salt, soy sauce, and dark soy sauce. Set aside for at least 30 minutes.
Cook the green beans and black-eyed beans until tender. Set aside.
Prepare the Bamboo Leaves:
Soak the bamboo leaves in hot water until they become soft and pliable. Rinse them under cold water and pat dry with a towel.
Assemble the Zongzi:
Take two bamboo leaves and overlap them to form a cone shape.
Place a spoonful of soaked sticky rice into the bamboo cone, followed by a layer of marinated pork, green beans, and black-eyed beans.
Add another layer of sticky rice on top to cover the filling.
Wrap the Zongzi:
Fold the bamboo leaves over the filling to encase it completely, forming a pyramid or rectangular shape.
Secure the Zongzi with kitchen twine or strips of bamboo leaves.
Cook the Zongzi:
Place the wrapped Zongzi in a large pot of boiling water.
Reduce the heat to low and let the Zongzi simmer for about 2-3 hours, or until the sticky rice is fully cooked and tender.
Serve and Enjoy:
Remove the cooked Zongzi from the pot and let them cool slightly.
Unwrap the bamboo leaves and serve the Chinese Sticky Rice with Pork Zongzi hot or at room temperature.
Enjoy the rich flavors and textures of Homemade Chinese Sticky Rice with Pork Zongzi, a delightful treat for special occasions or everyday meals!

[@welcitaempas2361]

Thank you for sharing your Recipe 🙏🏾🙏🏾🙏🏾♥️♥️💕💕🌹

[@CantoneseFoodRecipes]

thank you for watching and hope you try this recipe out. thanks😁👍👍👍

[@akirahimuroputri4.5]

In Indonesia called bacang and filling with chicken meat or beef meat.

[@CantoneseFoodRecipes]

Cool

[@sweetiloveshoney]

Hello Susan! Thank you for sharing this recipe! I have a few questions. 1. After cooking the zhong for 2 hrs, you said to leave it overnight. Overnight with the fire off? 2. What is the best way to store the leftover zhong? Freeze them? Thank you!

[@CantoneseFoodRecipes]

yes with the fire off, best to freeze them and boil them for about 30min before eating to defrost

[@magdalenagunawan8198]

May I know what brand of the soya sauce you use for the Zhong ?