Nut-Free Zongzi (Chinese Rice Dumplings)
Delight in the timeless tradition of making *Nut-Free Zongzi (Chinese Rice Dumplings)*, a savory dish perfect for festive celebrations or everyday indulgence. This nut-free spin on the beloved zongzi features fragrant glutinous rice enveloping tender, marinated pork belly and rich salted egg yolks, all wrapped in aromatic bamboo leaves. Enhanced with classic Chinese flavors like soy sauce, oyster sauce, Shaoxing wine, and five-spice powder, each dumpling is a flavorful showcase of comforting, umami-rich ingredients. Carefully steamed to perfection, these triangular treasures are gluten-free and free from nuts, making them ideal for those with dietary restrictions. Whether enjoyed warm or at room temperature, these handmade dumplings are a celebration of authentic Chinese cuisine. Perfect for family gatherings, Dragon Boat Festival, or as a satisfying meal prep option, this recipe is a labor of love that rewards with every bite.
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Ingredients
- 20 pieces Dried bamboo leaves
- 500 grams Glutinous rice (sticky rice)
- 300 grams Pork belly
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon Five-spice powder
- 8 pieces Salted egg yolks
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 8 pieces Kitchen twine
Directions
Step 1
Soak the dried bamboo leaves in warm water for at least 2 hours or until pliable. Rinse thoroughly to remove any dirt.
Step 2
Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for 2 hours, then drain.
Step 3
Cut the pork belly into 1-2 inch pieces. Marinate it with soy sauce, oyster sauce, Shaoxing wine, five-spice powder, and black pepper. Let it marinate for 1 hour.
Step 4
Prepare the salted egg yolks by cutting each yolk in half, if desired, for even distribution in each zongzi.
Step 5
In a large mixing bowl, combine the drained glutinous rice with 1 teaspoon of salt and 1 tablespoon of vegetable oil. Mix well and set aside.
Step 6
Take two soaked bamboo leaves and overlap them to form a cone shape in your hand. Add a small scoop of rice to the bottom of the cone.
Step 7
Place a piece of marinated pork belly and half a salted egg yolk on top of the rice. Cover with another scoop of rice to fully encase the filling.
Step 8
Fold the bamboo leaves over the rice to form a triangular pyramid shape. Make sure the rice and filling are tightly enclosed. Secure the shape by tying it with kitchen twine.
Step 9
Repeat the wrapping process until all ingredients are used up.
Step 10
Bring a large pot of water to a boil. Submerge the zongzi fully in the water, making sure they are weighed down if necessary to prevent floating. Cover and simmer over medium heat for 3 hours, adding more boiling water as needed to keep the zongzi submerged.
Step 11
Once cooked, remove the zongzi from the pot and let them cool slightly before serving. Peel back the bamboo leaves and enjoy warm or at room temperature.
Nutrition Facts
| Serving size | (1373.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5036.1 |
| Total Fat 415.2g | 0% |
| Saturated Fat 136.9g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 8896mg | 0% |
| Sodium 45764.6mg | 0% |
| Total Carbohydrate 142.0g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 5.4g | |
| Protein 172.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1132.1mg | 0% |
| Iron 47.0mg | 0% |
| Potassium 1637.7mg | 0% |
Source of Calories