Low Sodium Zongzi (Chinese Rice Dumplings)
Delight in the flavors of tradition with Low Sodium Zongzi, a healthier twist on the beloved Chinese rice dumplings that are perfect for Dragon Boat Festival or any time you're craving a savory treat. This recipe features glutinous rice wrapped in fragrant dried bamboo leaves, generously filled with tender, marinated chicken thighs, umami-packed shiitake mushrooms, and sweet, creamy chestnuts. By using low-sodium soy sauce and sesame oil, this dish retains its authentic taste while being more heart-friendly. With step-by-step guidance on folding and tying the dumplings into their signature pyramid shape, you'll master this ancient culinary art. Slowly simmered to perfection, these dumplings are a comforting, aromatic delight meant to be savored warm. Serve them as a flavorful snack or as part of a festive table—it’s a guilt-free way to enjoy a timeless Chinese classic!
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Ingredients
- 20 pieces Dried bamboo leaves
- 500 grams Glutinous rice
- 200 grams Skinless chicken thighs (diced)
- 6 pieces Shiitake mushrooms (dried, rehydrated, and diced)
- 10 pieces Cooked chestnuts
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Chinese five-spice powder
- 2 cloves Minced garlic
- 0.5 teaspoon White pepper
- 1 roll Kitchen twine (for tying zongzi)
Directions
Step 1
Rinse the dried bamboo leaves thoroughly and soak them in warm water for at least 2 hours until soft. Trim off any tough ends if necessary.
Step 2
Wash the glutinous rice thoroughly until the water runs clear, then soak it in water for at least 2 hours. Drain before use.
Step 3
In a mixing bowl, combine diced chicken thighs, low-sodium soy sauce, sesame oil, Chinese five-spice powder, minced garlic, and white pepper. Mix well and marinate for 1 hour.
Step 4
Rehydrate the dried shiitake mushrooms in warm water for 30 minutes, then squeeze out excess water and dice into small pieces.
Step 5
In a large mixing bowl, combine the drained glutinous rice, diced mushrooms, and a small amount of the marinade from the chicken for flavor (optional). Mix well to coat.
Step 6
Lay two bamboo leaves overlapping each other to form a wide surface. Fold them into a cone shape.
Step 7
Place a spoonful of the rice mixture into the cone, followed by a piece of marinated chicken and a chestnut, and top with another spoonful of rice to cover the filling.
Step 8
Fold the bamboo leaves over the top to seal the cone and wrap tightly. Use kitchen twine to tie the zongzi securely. Repeat with the remaining ingredients.
Step 9
Place the wrapped zongzi in a large pot. Cover with water and weigh them down with a heatproof plate to keep them submerged. Bring the water to a boil, then reduce to a simmer and cook for about 3 hours, adding more water as needed to keep the zongzi fully submerged.
Step 10
Once cooked, carefully remove the zongzi and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
| Serving size | (1098.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1286.8 |
| Total Fat 39.5g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 210mg | 0% |
| Sodium 2964.5mg | 0% |
| Total Carbohydrate 157.6g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 17.6g | |
| Protein 72.7g | 0% |
| Vitamin D 106.4IU | 0% |
| Calcium 74.4mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1824.1mg | 0% |
Source of Calories