Soy-Free Zongzi (Chinese Rice Dumplings)
Experience a modern twist on tradition with this Soy-Free Zongzi (Chinese Rice Dumplings), a flavorful and allergen-friendly take on this beloved classic. Wrapped in fragrant bamboo leaves, each dumpling is filled with perfectly seasoned glutinous rice, tender marinated pork belly (or chicken for an alternative), earthy shiitake mushrooms, and optional sweet chestnuts for a delightful surprise. This recipe is entirely soy-free, making it ideal for those with dietary restrictions, without compromising on the bold, authentic flavors of five-spice, garlic, and a touch of sweetness. Crafted with care, these dumplings are simmered to perfection, creating a tender and aromatic package that’s both comforting and satisfying. Perfect as a festive treat or an everyday indulgence, these zongzi offer a true taste of Chinese culinary tradition, lovingly adapted for modern needs.
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Ingredients
- 25 pieces Bamboo leaves
- 4 cups Glutinous rice (sticky rice)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 12 pieces Cooked chestnuts (optional)
- 1 cup Dried shiitake mushrooms
- 3 cups Water
- 1 pound Pork belly (or chicken thigh, if preferred)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Five-spice powder
- 1 tablespoon Sugar
- 2 tablespoons Cooking oil
- 12 pieces String or kitchen twine
Directions
Step 1
1. Begin by soaking the bamboo leaves in warm water for at least 4 hours or overnight. This softens them for folding. Once soft, rinse each leaf thoroughly to remove any dirt or residue.
Step 2
2. Soak the glutinous rice in water for 4 hours or overnight. Drain well and mix with 2 teaspoons of salt and 1 teaspoon of black pepper.
Step 3
3. Rehydrate the dried shiitake mushrooms in 3 cups of warm water for about 30 minutes. Once softened, slice them thinly and reserve the soaking liquid for later use.
Step 4
4. Cut the pork belly (or chicken) into 1-inch pieces. In a mixing bowl, marinate the meat with minced garlic, five-spice powder, sugar, and 1/2 cup of the reserved mushroom soaking liquid. Let it sit for 30 minutes.
Step 5
5. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the marinated meat and stir-fry until just cooked through, about 5 minutes. Remove from heat and set aside.
Step 6
6. To assemble the zongzi, take 2 bamboo leaves and overlap them to form a V shape. Make a cone with the leaves, ensuring there is a pocket at the bottom.
Step 7
7. Add a scoop of seasoned glutinous rice to the cone, followed by a piece of cooked meat, sliced mushrooms, and a cooked chestnut (if using). Cover the filling with another scoop of rice.
Step 8
8. Fold the bamboo leaves over the filling to form a triangular or rectangular shape. Wrap tightly to seal and tie with a piece of string or kitchen twine to secure.
Step 9
9. Repeat until all the rice and fillings are used, creating approximately 12 zongzi.
Step 10
10. Place the wrapped zongzi in a large pot and cover with water. Weigh them down with a heat-safe plate to prevent them from floating. Bring the water to a boil, then reduce the heat to a simmer.
Step 11
11. Simmer the zongzi for 2.5 hours, ensuring they remain fully submerged. Add more hot water to the pot as needed during cooking.
Step 12
12. Once cooked, remove the zongzi from the pot and allow them to cool slightly before serving. Unwrap before eating and enjoy as is or with your favorite dipping sauce.
Nutrition Facts
| Serving size | (2765.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4348.3 |
| Total Fat 275.3g | 0% |
| Saturated Fat 93.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 326.6mg | 0% |
| Sodium 5337.4mg | 0% |
| Total Carbohydrate 406.1g | 0% |
| Dietary Fiber 58.2g | 0% |
| Total Sugars 28.5g | |
| Protein 87.4g | 0% |
| Vitamin D 2566.7IU | 0% |
| Calcium 199.6mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 4365.9mg | 0% |
Source of Calories