Sugar-Free Zongzi (Chinese Rice Dumplings)

Delight in the timeless tradition of making Sugar-Free Zongzi, a healthier take on the beloved Chinese rice dumplings. Packed with savory layers of marinated pork belly, umami-rich shiitake mushrooms, creamy salted duck egg yolks, and optional chestnuts, these dumplings are encased in tender glutinous rice and wrapped in fragrant bamboo leaves. Perfect for those seeking a sugar-free alternative, this recipe relies on the natural richness of the ingredients to deliver authentic flavors without added sweetness. With step-by-step instructions for soaking, marinating, and wrapping, as well as a long simmer to achieve that signature tender texture, these zongzi are worth every minute of preparation. Whether served warm or reheated the next day, they’re a festive, wholesome dish ideal for celebrating special occasions like Dragon Boat Festival or enjoying as a nutritious comfort food.

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:240 mins

Total Time:420 mins

Servings: 6

Ingredients

• 20 pieces Dried bamboo leaves
• 500 grams Glutinous rice
• 300 grams Pork belly
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Salt
• 1 tablespoon Shaoxing wine
• 6 pieces Cooked salted duck egg yolks
• 8 pieces Dried shiitake mushrooms
• 6 pieces Cooked chestnuts (optional)
• 1 roll Kitchen twine

Directions

Step 1

1. **Prepare bamboo leaves**: Soak dried bamboo leaves in warm water for 2 hours, then rinse thoroughly to remove dirt. Trim off the tough stems.

Step 2

2. **Soak glutinous rice**: Place the glutinous rice in a large bowl, cover with water, and soak for at least 2 hours. Drain well.

Step 3

3. **Marinate pork belly**: Cut the pork belly into 3-4 cm cubes. In a bowl, mix pork with soy sauce, dark soy sauce, salt, and Shaoxing wine. Let marinate for 1 hour.

Step 4

4. **Prepare mushrooms**: Soak dried shiitake mushrooms in hot water until softened (about 20 minutes). Squeeze dry, remove stems, and cut into halves.

Step 5

5. **Set up fillings**: Arrange the marinated pork belly, mushrooms, cooked salted duck egg yolks, and cooked chestnuts (if using) in a work area for easy access.

Step 6

6. **Assemble zongzi**: Take two soaked bamboo leaves and overlap them to form a cone. Fill the cone with a thin layer of soaked rice, add a piece of pork belly, a mushroom, a duck egg yolk, and optionally a chestnut. Cover with more rice until the cone is full. Fold the leaves over to form a triangular or rectangular parcel and secure tightly with kitchen twine.

Step 7

7. **Cook zongzi**: Place the wrapped zongzi in a large pot of boiling water, ensuring they are fully submerged. Cover the pot and simmer for 3.5 to 4 hours, occasionally adding water to keep the zongzi completely covered.

Step 8

8. **Serve**: Once cooked, carefully unwrap the zongzi and serve warm. Leftovers can be refrigerated and reheated by steaming.

Nutrition Facts

Serving size	(1388g)

Amount per serving	% Daily Value*
Calories	3592.5

Total Fat 252.5g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 3816mg	0%
Sodium 13842.2mg	0%
Total Carbohydrate 220.4g	0%
Dietary Fiber 31.1g	0%
Total Sugars 8.1g
Protein 110.9g	0%

Vitamin D 1472IU	0%
Calcium 435.2mg	0%
Iron 21.9mg	0%
Potassium 2793.0mg	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: 63.2%

Protein: 12.3%

Carbs: 24.5%