Vegan Zongzi (Chinese Rice Dumplings)
Delight in the classic flavors of Chinese cuisine with these Vegan Zongzi (Chinese Rice Dumplings), a plant-based twist on a traditional holiday favorite! Packed with savory seasoned glutinous rice, tender mung beans, aromatic shiitake mushrooms, and golden pan-fried tofu, this recipe offers a delicious balance of texture and umami. Wrapped in fragrant bamboo leaves, these dumplings are slow-simmered to perfection, infusing every bite with a hint of earthy aroma. Perfect for celebrating Dragon Boat Festival or simply indulging in a comforting homemade treat, this vegan version of zongzi is entirely dairy-free and meat-free while staying true to its cultural roots. Whether served warm or at room temperature, these rice dumplings make a satisfying snack or meal that’s as authentic as it is customizable.
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Ingredients
- 4 cups Glutinous rice (sweet rice)
- 30 pieces Dried bamboo leaves
- 1.5 cups Mung beans (hulled, split)
- 10 pieces Shiitake mushrooms (dried)
- 1 block Firm tofu
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 teaspoon Five-spice powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil (neutral, like vegetable oil)
- 5 cups Water
- 30 pieces Kitchen twine
Directions
Step 1
Rinse the glutinous rice well and soak it in water for at least 4 hours or overnight. Drain before using.
Step 2
Rinse the mung beans and soak them in water for at least 2 hours. Drain and set aside.
Step 3
Soak the dried bamboo leaves in warm water for at least 2 hours or until softened. Rinse them thoroughly to remove any dirt. Pat them dry and set aside.
Step 4
Soak dried shiitake mushrooms in warm water until rehydrated (about 30 minutes). Squeeze out excess water, remove stems, and dice the mushrooms.
Step 5
Cut the firm tofu into small cubes. Heat a skillet over medium heat, add 1 tablespoon of cooking oil, and pan-fry the tofu until golden on all sides. Set aside.
Step 6
In the same skillet, add another tablespoon of cooking oil. Sauté the diced mushrooms for 2-3 minutes. Add 2 tablespoons of soy sauce, sesame oil, five-spice powder, and salt. Stir well and cook until the mushrooms are flavorful. Remove from heat and set aside.
Step 7
In a large mixing bowl, combine the drained glutinous rice with the remaining 2 tablespoons of soy sauce and a pinch of salt. Mix well.
Step 8
Lay two bamboo leaves overlapping each other to form a large cone shape. Hold the cone in one hand.
Step 9
Spoon a layer of seasoned rice into the cone, followed by a small spoonful of mung beans, a few pieces of tofu, and a small amount of mushrooms. Cover with more rice until the cone is full, but do not overfill.
Step 10
Fold the bamboo leaves over the rice to enclose completely, forming a triangular or rectangular pouch. Tie securely with kitchen twine.
Step 11
Repeat with remaining ingredients and bamboo leaves until all the zongzi are wrapped.
Step 12
Place the wrapped zongzi in a large stockpot and cover them with water. Weigh them down with a heat-safe plate to keep them submerged. Bring to a boil, then reduce to a simmer and cook for 4 hours, adding more water as needed to keep the zongzi submerged.
Step 13
After cooking, remove the zongzi from the water and allow them to cool slightly. Serve warm or at room temperature. Leftovers can be refrigerated and reheated by steaming.
Nutrition Facts
| Serving size | (3007.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3119.4 |
| Total Fat 82.2g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4861.3mg | 0% |
| Total Carbohydrate 486.1g | 0% |
| Dietary Fiber 88.7g | 0% |
| Total Sugars 29.2g | |
| Protein 152.4g | 0% |
| Vitamin D 1540.0IU | 0% |
| Calcium 1161.5mg | 0% |
| Iron 31.4mg | 0% |
| Potassium 7707.6mg | 0% |
Source of Calories