Low Sodium Cantonese Zongzi
Delight in the rich flavors of tradition with our *Low Sodium Cantonese Zongzi*, a healthier twist on the classic Chinese sticky rice dumplings. Filled with tender marinated pork belly, savory dried shrimp, earthy shiitake mushrooms, and creamy mung beans, this recipe keeps the sodium in check without compromising on taste, thanks to low-sodium soy sauce and oyster sauce. Wrapped in fragrant bamboo or reed leaves and simmered to perfection, these pyramid-shaped treats boast a delightful blend of textures and aromatic spices like five-spice powder, garlic, and ginger. Perfect for Dragon Boat Festival celebrations or any special occasion, these zongzi are a labor of love, but their comforting flavors make every step worth it. Serve them warm and let your taste buds celebrate!
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Ingredients
- 500 grams Glutinous rice
- 300 grams Pork belly
- 6 pieces Dried shiitake mushrooms
- 150 grams Peeled mung beans
- 50 grams Dried shrimp
- 1 teaspoon Salt
- 3 tablespoons Soy sauce, low sodium
- 2 tablespoons Oyster sauce, low sodium
- 1 teaspoon Five-spice powder
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 20 pieces Zongzi leaves (bamboo or reed)
- 2 tablespoons Cooking oil
- 0.5 teaspoon Pepper
Directions
Step 1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain well.
Step 2
Soak the dried shiitake mushrooms in warm water for 30 minutes until softened. Once rehydrated, squeeze out excess water, remove the stems, and slice them thinly.
Step 3
Soak the dried shrimp in warm water for 15 minutes. Drain and set aside.
Step 4
Peel and slice the garlic cloves and ginger into thin pieces.
Step 5
Cut pork belly into small cubes, about 1 inch each.
Step 6
In a large bowl, combine pork belly, one teaspoon of salt, low sodium soy sauce, low sodium oyster sauce, five-spice powder, and pepper. Mix well to marinate for at least 30 minutes.
Step 7
While pork is marinating, wash and soak the peeled mung beans for at least 1 hour. Drain thoroughly.
Step 8
Heat one tablespoon of cooking oil in a pan over medium heat. Add garlic and ginger; stir-fry until fragrant.
Step 9
Add marinated pork, mushrooms, and dried shrimp to the pan. Stir-fry for about 5 minutes until pork is opaque and slightly cooked.
Step 10
Blanch the zongzi leaves in boiling water for 3-5 minutes to soften them, then rinse with cold water and pat dry.
Step 11
To assemble the zongzi, lay two leaves on a clean surface, slightly overlapping each other.
Step 12
Fold the bottom ends of the leaves to form a cone shape. Fill the cone with 1 tablespoon of rice, then a small amount of pork mixture, a spoonful of mung beans, and top with more rice.
Step 13
Fold the leaves over the filling to enclose it, forming a pyramid shape. Tie securely with kitchen string or twine.
Step 14
Repeat the process until all ingredients are used.
Step 15
Place zongzi in a large pot, fill with water to cover the zongzi, and place a heatproof plate on top to prevent them from floating.
Step 16
Bring to a boil, then lower the heat and simmer for about 2 hours. Check the water level periodically, adding more boiling water as necessary to keep the zongzi submerged.
Step 17
Once cooked, remove zongzi from the pot, drain, and let cool slightly before unwrapping.
Step 18
Serve warm, enjoy with a side dish of choice or a dipping sauce.
Nutrition Facts
| Serving size | (1244.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3294.5 |
| Total Fat 193.0g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 466mg | 0% |
| Sodium 6601.2mg | 0% |
| Total Carbohydrate 279.4g | 0% |
| Dietary Fiber 48.7g | 0% |
| Total Sugars 16.2g | |
| Protein 119.1g | 0% |
| Vitamin D 924IU | 0% |
| Calcium 344.5mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 4143.8mg | 0% |
Source of Calories