Paleo Zongzi (Chinese Rice Dumplings)

Experience a wholesome twist on a classic Chinese delicacy with this Paleo Zongzi (Chinese Rice Dumplings) recipe. Perfect for those following a grain-free or paleo lifestyle, these dumplings replace traditional glutinous rice with tender cauliflower rice while maintaining the signature flavors of the dish. Each bamboo-wrapped parcel is filled with succulent marinated pork belly, earthy shiitake mushrooms, and fragrant spices like garlic, ginger, and sesame oil. Optional hard-boiled eggs add a rich, creamy center. Steamed and simmered to perfection, these savory dumplings boast a satisfying combination of flavors and textures. Ideal for festive occasions or as a comforting homemade meal, this paleo-friendly recipe is a flavorful, nutritious take on a beloved tradition. Add a touch of authenticity to your kitchen while savoring the healthful benefits of this revamped classic!

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:120 mins

Total Time:180 mins

Servings: 5

Ingredients

• 20 pieces Bamboo leaves
• 500 grams Cauliflower rice
• 300 grams Pork belly
• 4 tablespoons Coconut aminos
• 3 cloves Garlic
• 1 tablespoon Ginger
• 100 grams Shiitake mushrooms
• 1 tablespoon Arrowroot starch
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Sesame oil
• 2 pieces Hard-boiled eggs (optional)
• 4 cups Filtered water
• 10 pieces Cooking twine

Directions

Step 1

Prepare the bamboo leaves by soaking them in warm water for at least 2 hours to make them pliable. Weigh them down with a plate to fully submerge them.

Step 2

While the bamboo leaves soak, prepare the filling. Mince the garlic and ginger, dice the pork belly into bite-sized pieces, and slice the shiitake mushrooms.

Step 3

In a bowl, mix the pork belly, shiitake mushrooms, garlic, ginger, coconut aminos, salt, black pepper, and sesame oil. Add the arrowroot starch and toss to coat evenly. Let this marinate for 30 minutes.

Step 4

Steam the cauliflower rice for 5-7 minutes until it softens slightly. Set aside to cool.

Step 5

Lay out all the ingredients and prepare for assembly. Drain and pat dry the bamboo leaves. If using hard-boiled eggs, cut them into halves.

Step 6

Take two bamboo leaves and overlap them slightly to form a wide base. Fold the bottom to create a cone shape.

Step 7

Fill the cone half-full with a spoonful of cauliflower rice. Add a portion of the pork mixture and optional hard-boiled egg in the center. Cover with more cauliflower rice to fill the cone almost to the top.

Step 8

Fold the top of the bamboo leaves over the filling to close the cone and form a triangular or tetrahedral shape. Secure tightly with cooking twine.

Step 9

Repeat the process until all the filling is used, creating about 10 zongzi.

Step 10

In a large pot, bring 4 cups of filtered water to a boil. Place the wrapped zongzi in the pot, ensuring they are fully submerged, and weigh them down with a heatproof plate if needed.

Step 11

Lower the heat to a gentle simmer and cook for 2 hours. Check periodically to ensure the water level covers the zongzi, adding more warm water as needed.

Step 12

Once cooked, remove the zongzi from the pot, let them cool slightly, and serve warm. Unwrap the bamboo leaves before eating.

Nutrition Facts

Serving size	(2385.8g)

Amount per serving	% Daily Value*
Calories	2272.9

Total Fat 198.8g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 588mg	0%
Sodium 3971.6mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 27.5g
Protein 55.5g	0%

Vitamin D 106IU	0%
Calcium 216.2mg	0%
Iron 6.0mg	0%
Potassium 1923.5mg	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: 78.4%

Protein: 9.7%

Carbs: 11.8%