Low Carb Zongzi (Chinese Rice Dumplings)

Savor the authentic flavors of traditional Chinese comfort food with a healthier twist in this Low Carb Zongzi recipe! Perfect for those watching their carb intake, this dish swaps out sticky rice for light and fluffy riced cauliflower while retaining the rich, savory fillings of ground pork, salted egg yolks, and earthy shiitake mushrooms. Wrapped in fragrant bamboo leaves and simmered to perfection, these low-carb zongzi are bursting with umami thanks to a blend of soy sauce, oyster sauce, and sesame oil. These hearty yet guilt-free dumplings are ideal for festive occasions like Dragon Boat Festival or as a wholesome meal prep option. Served warm and enjoyed straight out of the wrapper, they’re a delightful fusion of tradition and health-conscious eating.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 6

Ingredients

• 12 leaves Bamboo leaves
• 500 grams Riced cauliflower
• 200 grams Ground pork
• 6 pieces Dried shiitake mushrooms
• 3 pieces Cooked salted egg yolks
• 3 tablespoons Soy sauce (low sodium)
• 2 tablespoons Oyster sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic cloves, minced
• 2 small Shallots, finely chopped
• 0.5 teaspoons White pepper
• 2 tablespoons Avocado oil (or cooking oil of choice)
• 6 pieces Kitchen twine

Directions

Step 1

Rinse the bamboo leaves under cold water, removing any dirt. Soak them in warm water for about 1 hour to make them pliable. Once soaked, rinse them again and trim the thick ends if needed.

Step 2

Rehydrate the dried shiitake mushrooms by soaking them in warm water for 20 minutes, then squeeze out excess moisture. Dice into small pieces.

Step 3

Heat 2 tablespoons of avocado oil in a skillet over medium heat. Add garlic and shallots and sauté until fragrant, about 2 minutes.

Step 4

Add the ground pork to the skillet and cook until browned, about 5 minutes. Add diced mushrooms, soy sauce, oyster sauce, sesame oil, and white pepper. Stir and let the mixture cook for another 3-4 minutes. Remove from heat and set aside to cool.

Step 5

In a large bowl, mix the riced cauliflower with a pinch of salt. Lightly steam or microwave the cauliflower for 3-4 minutes to partially cook it, then let it cool.

Step 6

Cut each salted egg yolk into halves, making 6 halves total. Set aside.

Step 7

Lay 2 bamboo leaves overlapping each other to form a wide base. Fold the leaves into a cone shape.

Step 8

Add 2 tablespoons of riced cauliflower into the cone as the base layer. Follow with 1 tablespoon of pork filling and one salted egg yolk half. Top with another tablespoon of riced cauliflower to cover the filling.

Step 9

Fold the bamboo leaves over to seal the cone. Shape it into a triangular or rectangular dumpling and tie with kitchen twine to secure.

Step 10

Repeat the process until all ingredients are used, yielding 6 zongzi.

Step 11

Bring a large pot of water to a boil. Submerge the zongzi completely and lower the heat to maintain a gentle boil. Cover and simmer for 2 hours, checking periodically to ensure the zongzi remain submerged (add hot water if needed).

Step 12

Once cooked, remove the zongzi from the pot and let them cool for 5 minutes before unwrapping. Serve warm and enjoy!

Nutrition Facts

Serving size	(1227g)

Amount per serving	% Daily Value*
Calories	1884.5

Total Fat 127.6g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1807.5mg	0%
Sodium 5368.5mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 31.6g	0%
Total Sugars 18.8g
Protein 97.5g	0%

Vitamin D 924IU	0%
Calcium 416.3mg	0%
Iron 15.3mg	0%
Potassium 2590.8mg	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: 58.0%

Protein: 19.7%

Carbs: 22.3%