Chinese Sticky Rice Dumplings (Zhongzi) Pyramid Shape

These Chinese Sticky Rice Dumplings, known as zhongzi feature sticky glutinous rice filled with a sweet or savoury filling, wrapped in bamboo leaves and steamed or boiled until soft.

What are Chinese rice dumplings?

Chinese sticky rice dumplings are known as zhongzi, zongzi, zhong, or "joong."

They are a traditional Chinese food made with glutinous sticky rice, filled with a sweet or savoury filling, wrapped in bamboo leaves and boiled or steamed until soft.

Chinese sticky rice dumplings can vary in shape, ranging from tetrahedral, rectangular to pyramid.

These sticky rice dumplings are not to be confused with tang yuan or mochi, which are small round "dumplings" made with glutinous rice flour (rather than glutinous sticky rice).

Why this recipe works

This method of shaping the Chinese rice dumplings into a symmetrical pyramid shape is ultra efficient, and only uses 2 pieces of bamboo leaves.

You also only use 1 piece of string to secure the zhong.

There's no need to use a mold to shape the dumplings.

The traditional filling I grew up with is my Mom's Cantonese-style sticky rice dumplings, which contain many of the savoury ingredients listed below.

The story of zhongzi

There are many stories and myths as to the origin of zhongzi.

Zhongzi is associated with Qu-Yuan who was a famous and talented poet who died by drowning himself in the Miluo River.

The Chinese people were grateful to Qu Yuan, and threw rice dumplings into the river, hoping that the fish would eat that instead of his body.

Zhong became an auspicious food during the Ming and Qing dynasties.

As a result, the rice dumplings are traditionally eaten during the Duanwu (double fifth) season of the Chinese calendar (dragon boat festival), which usually takes place in May or June of the Gregorian calendar.

Filling variations

Within each region in Asia, there are many types of zhong, and many ingredient options. You can use whatever filling you like in sticky rice dumplings.

Sweet

• red bean paste: made with red adzuki beans
• mung beans: made with green/yellow mung bean
• sugar

Savoury

• Chinese sausage (lap cheong)
• Chinese/shiitake mushrooms
• salted egg yolk
• pork
• chicken
• scallop
• hard-boiled egg
• cooked peanut
• chestnut

Ingredients you'll need

• *long-grain glutinous rice: is different than short-grain sticky rice, which is used in sushi; however you can use either
• bamboo leaves: are a linear-shaped leaf, with a size of about 12-13" in length and about 4-5" in width. They are different than banana leaves and have a thick vein in the centre; the leaves are not edible -- only used to impart flavour to the rice. Tip: it's best to have extra on hand in case there are any ripped pieces
• cotton string/twine: 20 pieces, about 44" in length

For Cantonese-style:

• *lean pork: cooked and braised in a mixture of sauces; or you can use pork belly if you like
• *Chinese/shiitake mushrooms: soaked overnight and drained
• *roasted peanut: ground and seasoned
• *chestnut: peeled and cooked with a little sugar
• mung beans: soaked overnight and drained
• salted egg yolk: is cured duck egg; commonly used in mooncakes and congee; cut in half
• *dried shrimps: you can omit if you have allergies, or you can substitute with scallop
• aromatics, seasonings, spices: garlic, shallots, ground coriander, ground fennel, soy sauce, sea salt, granulated sugar, black or white pepper

*: denotes additional prep/cooking

You can find all these ingredients in Asian supermarkets.

Prepare the ingredients

Marinate the pork pieces in 2 tablespoon soy sauce, 1 tablespoon dark soy, ½ cube red bean curd, 2 teaspoon granulated sugar, ½ teaspoon 5-spice powder, ½ teaspoon black pepper and 1 teaspoon Shaoxing wine. Cover with a lid and place into the fridge overnight.

Cut Chinese mushrooms into thick slices and season with 2 tablespoon soy sauce, 1 teaspoon of sugar and 1 teaspoon sesame oil.

Grind the roasted peanuts add in 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon 5 spice powder.

Cook the chestnut with 2 teaspoon of sugar.

Prepare the bamboo leaves:

Wash bamboo leaves and trim of the stem.

Fill a very large pot with water and ½ teaspoon lye water.

Boil the leaves for 20 minutes.

Drain and wash each leaf again under clean running water.

Prepare glutinous rice:

Soak the glutinous rice for 1 hour. (After soaking, do not thoroughly drain).

Cook the ingredients

Stir fry the dried shrimps:

In a wok over medium heat, add 2 tablespoon vegetable oil and add in the dried shrimps.

Stir fry until very fragrant and transfer to a small bowl.

Fry the aromatics:

Add in another 2 tablespoon of oil and add in minced shallot. Fry until almost golden brown.

Add in garlic and continue to fry until golden in colour.

Remove about ⅔rd of the garlic and shallot to a separate bowl.

Braise the pork:

With the remaining ⅓rd garlic and shallot, add in the marinated pork and braise with just enough water to cover.

Cook until the sauce is evaporated. Transfer to a separate bowl and cool.

Cook the mushrooms:

Using the same wok, add in the Chinese mushrooms and cook for a few minutes to soak up any remaining sauce.

Par-cook the glutinous rice:

Add in 2 tablespoon vegetable oil, add in 2 tablespoon ground coriander, 2 tablespoon ground fennel and add in the glutinous rice (that isn't too well-drained).

Next, add in the remaining fried shallot and garlic and add ½ teaspoon of salt.

Stir fry the rice for 10-15 minutes until the rice is partially cooked, almost crumbing (not dry, but not sticky) together.

Add in the fried shrimps and combine together with the rice.

Let the rice cool.

How to fold and wrap zhongzi (pyramid shape)

Line the floor with clean newspaper. Place all dishes on the floor.

Hook the cotton string/twine onto a chair.

Take 2 bamboo leaves with the tail ends, stacked over top, overlapping each other (Step 1 above).

Curve the leaves into a cone shape with about ⅓rd length on the right and the left side being slightly longer (Step 2 above).

Fill the cone with 1 very large spoonful of rice, spreading the rice upward (Step 3 above).

Place all the filling ingredients in and cover with another large spoonful of rice (Step 4 above).

Bend the leaves to cover the rice and wrap it with 1 piece of cotton string/twine (Step 5 through 9).

Squeeze the finish dumpling a little so that all the ingredients are compacted, being careful not to burst the leaves.

Boil the sticky rice dumplings

Fill a large pot with ⅔rds water in it for boiling.

Place dumplings in the boiling water, add a handful of coarse salt and 10 pieces of star anise.

When the water is at a rolling boil, reduce to lower heat and cook dumplings for 2 hours.

Add extra boiling water when water is depleted.

Remove dumplings out of the water and let cool completely on a large plate before serving.

How to serve

You can serve the sticky rice dumplings while they are warm or cooled.

In addition, you can also serve it at room temperature -- it's a food that can travel well.

If it's a savoury zhong, add a drizzle of chili oil or chili sauce if you like it spicy.

How to store

Store the sticky rice dumplings in an airtight container or bag in the fridge for up to 1 week.

You can freeze them (well-wrapped) in a freezer-safe bag for up to 6 months.

How to reheat

Reheat the zhong by boiling or steaming for 15-20 minutes, until soft and heated through.

If using a microwave to reheat, spray the rice dumpling with some water and cover with a damp paper towel before heating in 2 minute intervals, until heated through in the middle.

Expert tips

Making Chinese sticky rice dumplings is truly a labour of love, but well worth it.

I highly recommend dividing the tasks over a few days to make it more manageable.

Have some extra bamboo leaves on hand just in case there are ripped ones.

After enjoying the the sticky rice dumplings, you can discard or compost the bamboo leaves. You could save the bamboo leaves to reuse, but it's better to discard them as they can become brittle and dry over time.

However, you can rinse the cotton strings to reuse them for next time.

FAQs

Can sticky rice dumplings be frozen?

Yes, they freeze very well (if well wrapped) for up to 6 months.

Are they gluten-free?

They are naturally gluten-free, however you may want to check for cross-contamination in the ingredients you use if this is an issue for you.

Are they healthy?

They can be, depending on the filling ingredients.

I would say that they a filling, portable meal in a neat little package.

Other recipes you may like

Be sure to check out these recipes:

Homemade Chinese Egg Tarts

Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)

Thai Mango Sticky Rice (Khao Niao Mamuang)

Steamed BBQ Pork Buns (Char Siu Bao)

Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Cantonese-Style Sticky Rice Dumplings

These Chinese Sticky Rice Dumplings, known as zhongzi feature sticky glutinous rice filled with a sweet or savoury filling, wrapped in bamboo leaves and steamed or boiled until soft.

Prep Time4 hrs

Cook Time2 hrs

Total Time6 hrs

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Cantonese, Chinese

Servings: 40

Calories: 192kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Pork:

• 40 pieces lean pork cut into 1” x ½” x ½”
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• ½ cube red bean curd
• 2 teaspoon granulated sugar
• ½ teaspoon 5 spice powder
• ½ teaspoon black pepper
• 1 teaspoon Shaoxing wine

Mushrooms:

• 10 large Chinese mushrooms soaked overnight
• 2 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon sesame oil

Peanuts:

• 400 g peanuts roasted and ground (or raw peanuts, cooked in a little water with the seasonings below for 15 minutes)
• 1 teaspoon sea salt
• 1 teaspoon granulated sugar
• 1 teaspoon 5 spice powder

Chestnuts:

• 20 pieces dried chestnuts soaked
• 2 teaspoon granulated sugar
• enough water to cook

Bamboo leaves:

• 44 large bamboo leaves with extra for any ripped ones

Rice:

• 2 tablespoon vegetable oil
• 1 kg (6 cups) long grain glutinous rice
• 2 tablespoon ground coriander
• 2 tablespoon ground fennel
• ½ teaspoon sea salt

Shrimps:

• 2 tablespoon vegetable oil
• ⅔ cup dried shrimps washed and soaked overnight

Aromatics:

• 2 tablespoon vegetable oil
• 3 shallots minced
• 3 bulbs garlic minced

Other:

• 200 g mung beans washed and soaked overnight
• 10 pieces salted duck egg yolks cut into ½ (if eggs are fresh, cut with a piece of dental floss)
• 20 pieces cotton string/twine cut into 44" lengths

For boiling the sticky rice dumplings:

• water
• handful coarse sea salt
• 10 star anise optional

Cook ModePrevent your screen from going dark

Instructions

For key visual steps on how to fold and wrap the sticky rice dumplings, refer to the body of the post.

*Best to prepare ingredients in advance over a few days.*

Prepare the pork:

• Marinate the pork pieces in 2 tablespoon soy sauce, 1 tablespoon dark soy, ½ cube red bean curd, 2 teaspoon granulated sugar, ½ teaspoon 5-spice powder, ½ teaspoon black pepper and 1 teaspoon Shaoxing wine.
• Cover with a lid and place into the fridge overnight.

Marinate mushrooms:

• Cut Chinese mushrooms into thick slices and season with 2 tablespoon soy sauce, 1 teaspoon of sugar and 1 teaspoon sesame oil.

Season peanuts:

• Grind the roasted peanuts add in 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon 5 spice powder.

Cook chestnuts:

• Cook the chestnut with 2 teaspoon of sugar and just enough water to cover.

Prepare the bamboo leaves:

• Wash bamboo leaves and trim of the stem.
• Fill a very large pot with water and ½ teaspoon lye water.
• Boil the leaves for 20 minutes.
• Drain and wash each leaf again under clean running water.

Prepare glutinous rice:

• Soak the glutinous rice for 1 hour. (After soaking, do not thoroughly drain).

Cook the ingredients:

Stir fry the dried shrimps:

• In a wok over medium heat, add 2 tablespoon vegetable oil and add in the dried shrimps.
• Stir fry until very fragrant and transfer to a small bowl.

Fry the aromatics:

• Add in another 2 tablespoon of oil and add in minced shallot. Fry until almost golden brown.
• Add in garlic and continue to fry until golden in colour.
• Remove about ⅔rd of the garlic and shallot to a separate bowl.

Braise the pork:

• With the remaining ⅓rd garlic and shallot, add in the marinated pork and braise with just enough water to cover.
• Cook until the sauce is evaporated. Transfer to a separate bowl and cool.

Cook the mushrooms:

• Using the same wok, add in the Chinese mushrooms and cook for a few minutes to soak up any remaining sauce.

Par-cook the glutinous rice:

• Add in 2 tablespoon vegetable oil, add in 2 tablespoon ground coriander, 2 tablespoon ground fennel and add in the glutinous rice (that isn't too well-drained).
• Next, add in the reserved fried shallot and garlic and add ½ teaspoon of salt.
• Stir fry the rice for 10-15 minutes until the rice is partially cooked, almost crumbing (not dry, but not sticky) together.
• Add in the fried shrimps and combine together with the rice.
• Let the rice cool.

Assemble:

• Line the floor with clean newspaper. Place all dishes on the floor.
• Hook the cotton strings on a chair.
• Take 2 bamboo leaves with the tail ends, stacked over top, overlapping each other.
• Curve the leaves into a cone shape with about ⅓rd length on the right and the left side being slightly longer.
• Fill the cone with 1 very large spoonful of rice, spreading the rice upward.
• Place all the filling ingredients in and cover with another large spoonful of rice.
• Bend the leaves to cover the rice and wrap it with a cotton string.
• Squeeze the finish dumpling a little so that all the ingredients are compacted, being careful not to burst the leaves.

Boil the sticky rice dumplings:

• Fill a large pot with ⅔rds water in it for boiling.
• Place dumplings in the boiling water, add a handful of coarse salt and 10 pieces of star anise (optional).
• When the water is at a rolling boil, reduce to lower heat and cook dumplings for 2 hours, or until cooked through. Add extra boiling water when water is depleted.
• Remove dumplings out of the water and let cool completely on a large plate before serving.

Nutrition

Calories: 192kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 369mg | Potassium: 192mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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