Low Fat Cantonese Zongzi
Delight in the comforting flavors of **Low Fat Cantonese Zongzi**, a lighter take on the traditional sticky rice dumplings cherished during Dragon Boat Festival. This recipe swaps out fatty pork belly for lean pork and uses a quick spritz of cooking oil instead of heavy frying, delivering the same satisfying taste with fewer calories. Each zongzi is a fragrant bundle of glutinous rice, filled with tender marinated pork, earthy shiitake mushrooms, and naturally sweet chestnuts, all wrapped in aromatic bamboo leaves. The slow boiling process infuses the dumplings with rich, savory flavors, while the use of soy sauce, oyster sauce, and Shaoxing wine creates a perfectly balanced and umami-packed filling. Whether served warm or chilled, these homemade low-fat treats are a guilt-free way to enjoy a classic Cantonese favorite. Perfect for meal prep or a festive gathering, they’re as wholesome as they are delicious!
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Ingredients
- 500 grams glutinous rice
- 8 small dried shiitake mushrooms
- 200 grams lean pork
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 3 scallions
- 16 chestnuts
- 30 bamboo leaves
- 1 for spritzing cooking oil spray
- 250 milliliters water
Directions
Step 1
Start by soaking the glutinous rice in water overnight or at least 8 hours. Drain well before use.
Step 2
In the same way, soak the dried shiitake mushrooms in warm water for about 30 minutes. Once softened, drain and slice thinly.
Step 3
Cut the lean pork into small cubes and marinate it with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, Shaoxing wine, and white pepper. Let it marinate for at least 30 minutes.
Step 4
Prepare the bamboo leaves by soaking them in warm water for at least 30 minutes until pliable. Boil for 10 minutes if needed to ensure softness, then rinse each leaf thoroughly and wipe with a clean cloth.
Step 5
Finely chop the scallions and set aside.
Step 6
In a large skillet, spritz some cooking oil and stir-fry the marinated pork, shiitake mushrooms, and chopped scallions over medium heat for about 5-7 minutes, or until the pork is no longer pink. Add the remaining tablespoon of soy sauce and oyster sauce along with a little water to deglaze the pan. Let it cool.
Step 7
To assemble the zongzi, take two bamboo leaves and overlap them to form a cone. Fill the cone halfway with soaked rice, a piece of pork, a few slices of mushrooms, and a chestnut.
Step 8
Top with more rice to cover the filling. Fold the sides of the bamboo leaf over to encase the rice completely and fold the top to create a pyramid shape.
Step 9
Secure the zongzi tightly with kitchen twine. Repeat the process with the remaining ingredients.
Step 10
Bring a large pot of water to a boil. Add the zongzi and ensure they are fully submerged. Boil for about 2-3 hours, adding more water as needed to keep the zongzi submerged.
Step 11
Once cooked, remove from water and let them drain. Serve warm, or let cool to room temperature and refrigerate for up to 2 days.
Nutrition Facts
| Serving size | (3808.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6845.7 |
| Total Fat 72.2g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 20.3g | |
| Cholesterol 145.9mg | 0% |
| Sodium 6335.1mg | 0% |
| Total Carbohydrate 1418.9g | 0% |
| Dietary Fiber 149.2g | 0% |
| Total Sugars 247.3g | |
| Protein 138.0g | 0% |
| Vitamin D 1232IU | 0% |
| Calcium 785.6mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 16366.0mg | 0% |
Source of Calories