Cantonese Zongzi

Experience the rich, savory flavors of Cantonese Zongzi, a traditional Chinese delicacy perfect for festive gatherings or a comforting treat anytime. These fragrant, pyramid-shaped parcels are crafted with glutinous rice and filled with an irresistible medley of marinated pork belly, umami-rich shiitake mushrooms, briny dried shrimp, and velvety salted egg yolks. Wrapped in supple bamboo leaves and simmered to perfection, each bite bursts with bold, aromatic notes of soy sauce, Shaoxing wine, and oyster sauce. The slow, hands-on preparation process makes this dish a rewarding culinary project, and the end result is a tender, flavor-packed delight. Serve these warm and unroll layers of tradition, texture, and taste that celebrate Cantonese cuisine at its finest. Perfectly suited for SEO, this recipe highlights authentic ingredients, slow-cooking techniques, and an emphasis on cultural tradition.

Nutriscore Rating: 46/100

Prep Time:120 mins

Cook Time:180 mins

Total Time:300 mins

Servings: 6

Ingredients

• 500 g glutinous rice
• 20 pieces dried bamboo leaves
• 300 g pork belly
• 10 pieces dried shiitake mushrooms
• 50 g dried shrimp
• 6 pieces salted egg yolks
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Shaoxing wine
• 0.5 tsp white pepper
• 1 tsp sugar
• 2 pieces shallots
• 10 g ginger
• 2 tbsp cooking oil
• 3 cooked salted eggs

Directions

Step 1

Rinse the glutinous rice thoroughly and soak it in water for at least 2 hours. Drain and set aside.

Step 2

Soak bamboo leaves in warm water until soft, about 30 minutes. Wash thoroughly to remove any impurities. Drain and set aside.

Step 3

Slice the pork belly into 2 cm cubes.

Step 4

Soak the shiitake mushrooms in warm water until soft. Remove the stems and slice them thinly.

Step 5

Mix the pork belly with soy sauce, oyster sauce, Shaoxing wine, white pepper, and sugar. Let it marinate for at least 1 hour.

Step 6

Peel and dice the shallots and finely grate the ginger.

Step 7

Heat some cooking oil in a pan over medium heat. Add shallots and ginger, sauté until fragrant.

Step 8

Add the marinated pork belly and cook until browned and just about cooked through. Remove from heat and set aside.

Step 9

In the same pan, briefly sauté the dried shrimp until aromatic. Remove from heat and set aside.

Step 10

Prepare a work area to assemble the Zongzi. Place two bamboo leaves overlapping lengthwise to form a cone shape.

Step 11

Fill the cone with a small portion of glutinous rice, followed by a portion of pork belly, a slice of mushroom, some dried shrimp, and half a salted egg yolk.

Step 12

Cover the filling with more glutinous rice. Wrap the leaves tightly around the filling to form a pyramid shape. Secure with kitchen twine.

Step 13

Repeat the process with the remaining ingredients.

Step 14

Place the wrapped Zongzi in a large pot, cover with water and weigh down with a heat-proof plate to keep them submerged.

Step 15

Bring the water to a boil, then reduce the heat to low. Simmer for about 3 hours, checking occasionally to ensure they remain submerged, adding hot water if necessary.

Step 16

Once cooked, remove the Zongzi from the pot and let them cool slightly before serving.

Step 17

Serve the Cantonese Zongzi warm as a delicious and satisfying treat.

Nutrition Facts

Serving size	(1632.2g)

Amount per serving	% Daily Value*
Calories	5623.5

Total Fat 415.2g	0%
Saturated Fat 134.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 8236mg	0%
Sodium 37681.4mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 37.7g	0%
Total Sugars 18.1g
Protein 220.9g	0%

Vitamin D 1660.0IU	0%
Calcium 1109.2mg	0%
Iron 45.4mg	0%
Potassium 3616.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 15.6%

Carbs: 18.3%