Keto Zongzi (Chinese Rice Dumplings)

Celebrate the flavors of traditional Chinese Zongzi with a low-carb twist in this Keto Zongzi recipe! Perfect for those following a keto lifestyle, this creative rendition swaps out sticky rice for tender, steamed cauliflower rice, keeping the beloved flavors and textures intact. Packed with savory bites of marinated pork belly, umami-rich shiitake mushrooms, and creamy salted duck egg yolks, each bamboo leaf-wrapped dumpling is a treasure trove of authentic ingredients and aroma. Easy-to-follow steps guide you through wrapping these keto-friendly rice dumplings into picturesque triangular parcels, ready to be boiled to perfection. Ideal for festive occasions or a delectable homemade treat, these guilt-free Zongzi are a wholesome and satisfying homage to Chinese culinary tradition.

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 4

Ingredients

• 20 pieces Bamboo leaves
• 500 grams Cauliflower florets
• 300 grams Pork belly
• 2 tablespoons Soy sauce (or coconut aminos for strict keto)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Oyster sauce (sugar-free)
• 3 pieces Garlic cloves
• 6 pieces Shiitake mushrooms (dried)
• 4 pieces Salted duck egg yolks
• 1 teaspoon Five-spice powder
• 1 teaspoon Sesame oil
• 2 tablespoons Olive oil (or coconut oil)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 20 strands Kitchen twine
• 1 liter Hot water

Directions

Step 1

Soak the bamboo leaves in hot water for at least 30 minutes until pliable, then rinse thoroughly and trim off hard stems with scissors.

Step 2

Steam the cauliflower florets until tender, about 6-8 minutes, and then pulse in a food processor until the texture resembles rice. Set aside.

Step 3

Rehydrate the dried shiitake mushrooms in warm water for 30 minutes. Once softened, dice them finely.

Step 4

Cut the pork belly into bite-sized pieces. In a bowl, marinate the pork with soy sauce, dark soy sauce, oyster sauce, five-spice powder, and black pepper. Let it rest for 15 minutes.

Step 5

In a skillet, heat 2 tablespoons of olive oil and sauté minced garlic until fragrant. Add the marinated pork and cook until slightly browned.

Step 6

Add diced mushrooms to the skillet and stir-fry for another 5 minutes. Turn off the heat and drizzle with sesame oil.

Step 7

Mix the cauliflower rice with a pinch of salt and set it aside.

Step 8

To assemble, lay 2 bamboo leaves overlapping to form a cone. Fill the cone halfway with a layer of cauliflower rice, followed by a piece of pork, mushroom, and half a salted duck egg yolk. Top with more cauliflower rice to cover the filling.

Step 9

Fold the bamboo leaves over the filling to form a triangular or rectangular packet. Secure it tightly with kitchen twine.

Step 10

Repeat with the remaining leaves, filling, and twine until all ingredients are used.

Step 11

Place the wrapped Zongzi into a large pot of boiling water, ensuring they are fully submerged. Boil on medium-low heat for 1.5 to 2 hours, replenishing water as needed.

Step 12

After cooking, remove the Zongzi from the pot and allow them to cool slightly before serving.

Step 13

Enjoy your keto-friendly Zongzi warm or at room temperature!

Nutrition Facts

Serving size	(2413.1g)

Amount per serving	% Daily Value*
Calories	3094.5

Total Fat 262.0g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 2616mg	0%
Sodium 9807.5mg	0%
Total Carbohydrate 107.7g	0%
Dietary Fiber 31.0g	0%
Total Sugars 12.1g
Protein 88.0g	0%

Vitamin D 1084IU	0%
Calcium 557.3mg	0%
Iron 17.8mg	0%
Potassium 4377.1mg	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: 75.1%

Protein: 11.2%

Carbs: 13.7%