Low Fat Zongzi (Chinese Rice Dumplings)

Delight in the comforting flavors of tradition with a healthier twist in this Low Fat Zongzi (Chinese Rice Dumplings) recipe. Perfect for festive occasions or an inspired weekday treat, these steamed parcels are made with tender glutinous rice and a savory filling of lean marinated chicken, earthy shiitake mushrooms, and sweet chestnuts, wrapped in fragrant bamboo leaves. By skipping fatty cuts of meat and using low-sodium soy sauce and low-fat oyster sauce, this recipe delivers all the rich umami notes of classic Zongzi while keeping it lighter and heart-friendly. Carefully folded and simmered to perfection for three hours, these dumplings are an irresistible combination of taste and tradition, ideal served warm or at room temperature. Whether you're recreating a beloved holiday tradition or exploring Chinese cuisine for the first time, this low-fat version is a wholesome, guilt-free way to savor a timeless dish.

Nutriscore Rating: 75/100

Prep Time:120 mins

Cook Time:180 mins

Total Time:300 mins

Servings: 8

Ingredients

• 20 pieces Dried bamboo leaves
• 500 grams Glutinous rice (sticky rice)
• 200 grams Skinless chicken breast
• 6 pieces Dried shiitake mushrooms
• 8 pieces Cooked chestnuts
• 4 tablespoons Soy sauce (low sodium)
• 2 tablespoons Shaoxing wine
• 1 tablespoon Oyster sauce (low fat)
• 1 teaspoon Five-spice powder
• 1 teaspoon Minced garlic
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground white pepper
• 1 tablespoon Vegetable oil
• 20 pieces Kitchen twine or cotton string

Directions

Step 1

Rinse the dried bamboo leaves thoroughly under cold water, then soak them in warm water for at least 2 hours, or until pliable. Drain and set aside.

Step 2

Rinse the glutinous rice and soak it in water for 2 hours, then drain and set aside.

Step 3

Cut the chicken breast into small 1-inch cubes. In a bowl, marinate the chicken with 2 tablespoons of soy sauce, Shaoxing wine, oyster sauce, minced garlic, five-spice powder, salt, and ground white pepper. Mix well and set aside for 30 minutes.

Step 4

Soak the dried shiitake mushrooms in hot water for 30 minutes or until softened. Drain, remove the stems, and cut each mushroom into halves or quarters.

Step 5

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the marinated chicken and mushrooms for 3–5 minutes until partially cooked. Remove from heat and set aside.

Step 6

To assemble each Zongzi, overlap two bamboo leaves to form a cone shape. Add a small layer of glutinous rice at the bottom, then layer a piece of chicken, a piece of mushroom, and a chestnut. Top with more glutinous rice to cover the filling completely.

Step 7

Fold the bamboo leaves over to encase the filling and shape into a pyramid or rectangular parcel. Tie securely with a piece of kitchen twine or cotton string.

Step 8

Bring a large pot of water to a boil. Submerge the Zongzi completely in the water, ensuring they are weighted down to stay submerged. Lower the heat and simmer for 3 hours, checking occasionally to ensure water levels are maintained.

Step 9

Once cooked, remove the Zongzi from the pot and let them cool slightly before serving. They can be served warm or at room temperature.

Nutrition Facts

Serving size	(1160.3g)

Amount per serving	% Daily Value*
Calories	1428.6

Total Fat 24.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 8.4g
Cholesterol 164.4mg	0%
Sodium 3961.3mg	0%
Total Carbohydrate 216.3g	0%
Dietary Fiber 24.5g	0%
Total Sugars 17.4g
Protein 87.3g	0%

Vitamin D 924IU	0%
Calcium 100.4mg	0%
Iron 6.4mg	0%
Potassium 2399.9mg	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: 15.2%

Protein: 24.4%

Carbs: 60.4%