Vegetarian Zongzi (Chinese Rice Dumplings)

Delight in the comforting flavors of **Vegetarian Zongzi (Chinese Rice Dumplings)**, a festive and satisfying dish perfect for Dragon Boat Festival or any special occasion. These traditional sticky rice dumplings are wrapped in fragrant bamboo leaves and filled with a savory vegetarian medley of tender shiitake mushrooms, roasted peanuts, crunchy water chestnuts, and protein-packed tofu, all seasoned with soy sauce and sesame oil for an umami-rich depth. The zongzi are slow-simmered for hours, allowing the glutinous rice to absorb the aromatic essence of the bamboo leaves, resulting in a delectable, handheld delicacy. Perfect as a snack or main dish, these plant-based zongzi are sure to impress with their intricate preparation and authentic taste.

Nutriscore Rating: 74/100

Prep Time:120 mins

Cook Time:240 mins

Total Time:360 mins

Servings: 10

Ingredients

• 20 pieces Dried bamboo leaves
• 500 grams Glutinous rice (sticky rice)
• 10 pieces Dried shiitake mushrooms
• 100 grams Roasted peanuts
• 100 grams Water chestnuts (peeled and diced)
• 150 grams Firm tofu (cut into small cubes)
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 2 tablespoons Vegetable oil
• 20 pieces (about 30cm each) Kitchen twine

Directions

Step 1

Soak the dried bamboo leaves in warm water for at least 2 hours until pliable. Rinse well and set aside.

Step 2

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain and set aside.

Step 3

Soak the dried shiitake mushrooms in warm water for 20 minutes or until soft. Squeeze out excess water, dice them into small pieces, and reserve the soaking liquid.

Step 4

Heat vegetable oil in a pan over medium heat. Add the diced mushrooms, tofu cubes, and water chestnuts. Stir-fry for 2-3 minutes.

Step 5

Add soy sauce, dark soy sauce, sesame oil, sugar, salt, and white pepper to the pan. Stir well to coat the mixture evenly and cook for another 2 minutes. Remove from heat.

Step 6

Add the roasted peanuts to the cooked filling mixture and mix well. Set aside to cool.

Step 7

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

Step 8

Fill the cone halfway with soaked glutinous rice. Add 1-2 tablespoons of the filling mixture, then top with more glutinous rice until just full. Press gently to compact the filling.

Step 9

Fold the top of the bamboo leaves over the filling to seal the cone shape. Wrap the leaves tightly, ensuring no rice is exposed, and secure using kitchen twine.

Step 10

Repeat the process until all the ingredients are used up, making about 10 zongzi.

Step 11

Place the wrapped zongzi in a large pot. Add enough water to fully submerge them and weigh them down with a heavy plate to prevent floating.

Step 12

Bring the water to a boil, then reduce to a simmer. Cover and cook for 4 hours. Check occasionally and add more boiling water as needed to keep the zongzi submerged.

Step 13

Once cooked, remove the zongzi from the pot and let them cool slightly before unwrapping. Serve warm.

Nutrition Facts

Serving size	(1140.2g)

Amount per serving	% Daily Value*
Calories	2243.9

Total Fat 107.9g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 38.0g
Cholesterol 0mg	0%
Sodium 5345.6mg	0%
Total Carbohydrate 269.3g	0%
Dietary Fiber 47.9g	0%
Total Sugars 19.6g
Protein 83.7g	0%

Vitamin D 1540.0IU	0%
Calcium 1154.6mg	0%
Iron 10.3mg	0%
Potassium 3612.1mg	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: 40.7%

Protein: 14.0%

Carbs: 45.2%