Dairy-Free Cantonese Zongzi

Elevate your celebrations with this Dairy-Free Cantonese Zongzi, a traditional treat reinvented for modern diets! These sticky rice dumplings, wrapped in fragrant bamboo leaves, are filled with an irresistible combination of glutinous rice, savory marinated chicken, earthy dried mushrooms, briny dried shrimp, and crunchy roasted peanuts. This recipe stands out for its rich umami flavors, balanced by hints of soy sauce and a touch of sweetness. Completely dairy-free and packed with authentic Asian tastes, these zongzi are perfect for festive gatherings or a satisfying make-ahead meal. With step-by-step instructions for assembling and boiling, you’ll master the art of creating these nostalgic parcels right in your own kitchen. Whether served warm or at room temperature, each bite is a journey into the heart of Cantonese cuisine.

Nutriscore Rating: 63/100

Prep Time:120 mins

Cook Time:150 mins

Total Time:270 mins

Servings: 10

Ingredients

• 500 g glutinous rice
• 30 pieces dried bamboo leaves
• 50 g dried mushrooms
• 50 g dried shrimp
• 4 pieces shallots
• 200 g chicken thigh, diced
• 100 g roasted peanuts
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 1 teaspoon sugar
• 3 tablespoons cooking oil
• 10 pieces kitchen twine

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. Drain and soak the rice in a bowl of water for at least 1 hour.

Step 2

Soak the dried bamboo leaves in warm water for 30 minutes or until pliable. Gently scrub each leaf clean under running water, then drain.

Step 3

Soak the dried mushrooms and dried shrimp in separate bowls of warm water for 20 minutes. Drain the mushrooms and shrimp, reserving the soaking liquid from the mushrooms. Dice the mushrooms into smaller pieces.

Step 4

Peel and slice the shallots thinly. Set aside.

Step 5

In a large pan, heat the cooking oil over medium heat. Add shallots and sauté until golden brown and fragrant.

Step 6

Add the diced chicken thigh to the pan. Cook for 3-4 minutes until browned.

Step 7

Add the shrimp, mushrooms, soy sauce, dark soy sauce, salt, white pepper, and sugar to the chicken. Stir everything to combine and cook for an additional 3 minutes. Remove from heat and set aside.

Step 8

Drain the soaked glutinous rice. In a large bowl, combine the rice with 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and a pinch of salt. Stir well to coat the rice evenly.

Step 9

To assemble, overlap two bamboo leaves in a V shape. Fold up the bottom to form a cone. Fill the cone with a heaping tablespoon of rice, followed by a tablespoon of the filling mixture and some roasted peanuts. Cover with more rice.

Step 10

Fold the leaves over the opening to close the cone. Wrap the leaves tightly and tie with kitchen twine to secure the zongzi.

Step 11

Fill a large pot with water and bring to a boil. Carefully place the wrapped zongzi into the pot, ensuring they are fully submerged. Cover and boil for 2 to 2.5 hours, adding more water as necessary to keep them submerged.

Step 12

Once cooked, remove the zongzi from the water and allow them to cool slightly before unwrapping.

Step 13

Serve warm or at room temperature.

Nutrition Facts

Serving size	(1204.2g)

Amount per serving	% Daily Value*
Calories	2324.5

Total Fat 124.7g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 15.7g
Cholesterol 438mg	0%
Sodium 9163.0mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 29.2g	0%
Total Sugars 19.9g
Protein 126.1g	0%

Vitamin D 14IU	0%
Calcium 240.3mg	0%
Iron 10.1mg	0%
Potassium 3278.8mg	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: 47.1%

Protein: 21.2%

Carbs: 31.7%