Vegetarian Cantonese Zongzi
Delight in the comforting flavors of **Vegetarian Cantonese Zongzi**, a plant-based twist on the classic Chinese sticky rice dumpling. This recipe beautifully blends **glutinous rice**, savory **shiitake mushrooms**, buttery **chestnuts**, and crunchy **peanuts**, all wrapped in fragrant **bamboo leaves** for an authentic touch. Seasoned with a rich medley of **soy sauces**, **vegetarian oyster sauce**, and aromatic spices, each zongzi offers a satisfying umami-packed bite. Perfectly steamed to tender perfection, these delectable parcels are ideal for festive celebrations or as a hearty snack. Whether you’re exploring **vegetarian Chinese cuisine** or seeking a creative take on a beloved tradition, this recipe makes it easy to enjoy the timeless charm of **Cantonese zongzi** at home.
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Ingredients
- 800 grams glutinous rice
- 20 pieces dried bamboo leaves
- 10 pieces shiitake mushrooms
- 200 grams cooked and peeled chestnuts
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 0.5 teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 50 grams fried shallots
- 150 grams peanuts
Directions
Step 1
Start by soaking the glutinous rice in cold water for at least 3 hours or overnight. Drain well before using.
Step 2
Soak the dried bamboo leaves in warm water for at least an hour until they become pliable. Rinse thoroughly to remove any dirt and set aside.
Step 3
Soak the shiitake mushrooms in hot water for 30 minutes or until softened. Squeeze out excess water, remove stems, and chop the mushrooms.
Step 4
In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped mushrooms and stir-fry for 3-4 minutes.
Step 5
Add soy sauce, vegetarian oyster sauce, dark soy sauce, ground white pepper, and salt to the pan. Stir well and cook the mixture for another 2 minutes. Remove from heat and set aside.
Step 6
In the same pan, add the remaining tablespoon of oil and fry the peanuts for 2-3 minutes until slightly golden. Remove and set aside.
Step 7
In a large bowl, combine the drained rice, mushroom mixture, chestnuts, peanuts, and fried shallots. Mix well to make the zongzi filling.
Step 8
To wrap the zongzi, take two bamboo leaves and overlap them lengthwise. Fold the leaves to form a cone shape.
Step 9
Fill the cone with a portion of the rice mixture, approximately 1/10th of the total mixture, pressing gently to compact the filling slightly.
Step 10
Fold the leaves over the filling to cover it completely, shaping it into a triangular or rectangular package. Secure with kitchen twine.
Step 11
Repeat with the remaining leaves and filling until all the zongzi are wrapped.
Step 12
Bring a large pot of water to a boil, and place the zongzi in the pot, ensuring they are fully submerged. Reduce the heat to medium-low and simmer for 3 hours, adding more boiling water as needed to keep the zongzi submerged.
Step 13
Once cooked, remove the zongzi from the water and allow them to cool slightly. Serve warm, and enjoy!
Nutrition Facts
| Serving size | (1515.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2755.3 |
| Total Fat 149.1g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 40.5g | |
| Cholesterol 0mg | 0% |
| Sodium 8671.8mg | 0% |
| Total Carbohydrate 300.8g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 38.8g | |
| Protein 68.2g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 196.2mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 3444.8mg | 0% |
Source of Calories