Whole30 Zongzi (Chinese Rice Dumplings)

Experience a wholesome twist on a treasured Chinese delicacy with these Whole30 Zongzi (Chinese Rice Dumplings). Crafted with tender bamboo leaves, this recipe swaps traditional glutinous rice for low-carb cauliflower rice, making it a satisfying yet compliant choice for Whole30 enthusiasts. Filled with savory ground pork or chicken, earthy shiitake mushrooms, and a touch of umami-rich coconut aminos, these dumplings are expertly wrapped and simmered to perfection for a flavorful, aromatic treat. Perfect for festive occasions or an adventurous family meal, these zongzi are both nourishing and gluten-free, offering a modern take on a classic dish while honoring its rich culinary traditions. Serve them warm and watch as they become the unexpected star of your table!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 10

Ingredients

• 20 leaves bamboo leaves
• 4 cups cauliflower rice
• 2 tablespoons avocado oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 3 tablespoons coconut aminos
• 1 pound ground pork or chicken
• 1 cup, diced shiitake mushrooms
• 1 large, whisked (optional) egg
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 10 pieces, 12-inch twine or kitchen string

Directions

Step 1

Rinse the bamboo leaves and soak them in hot water for 30 minutes until softened. Gently scrub any debris off the leaves and pat dry.

Step 2

In a large skillet, heat the avocado oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.

Step 3

Add the ground pork (or chicken) to the skillet, breaking it into small pieces, and cook until browned, about 5-7 minutes. Stir in the diced shiitake mushrooms, coconut aminos, salt, and pepper, cooking for another 3 minutes. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, combine the sautéed filling mix with the cauliflower rice. If you’d like your mixture to bind slightly, fold in the optional whisked egg.

Step 5

Take a bamboo leaf and fold it into a cone shape, creating a small pocket. Fill the pocket with 2-3 tablespoons of the cauliflower rice mixture, pressing gently to compact.

Step 6

Fold the remaining top part of the leaf over the cone to enclose the filling. Wrap tightly to form a triangle or rectangular shape, being careful not to tear the leaf.

Step 7

Secure the zongzi with kitchen string or twine by wrapping it around the dumpling and tying firmly.

Step 8

Bring a large pot of water to a boil. Add the wrapped zongzi and ensure they are fully submerged. Lower the heat and simmer gently for 90 minutes, adding more boiling water as needed.

Step 9

After cooking, remove the zongzi from the water and let them cool slightly before serving. Unwrap the bamboo leaves and enjoy warm!

Nutrition Facts

Serving size	(1544.9g)

Amount per serving	% Daily Value*
Calories	1709.6

Total Fat 116.2g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 546.1mg	0%
Sodium 3723.8mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 28.0g
Protein 117.5g	0%

Vitamin D 66.4IU	0%
Calcium 262.1mg	0%
Iron 9.1mg	0%
Potassium 2997.4mg	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: 59.9%

Protein: 26.9%

Carbs: 13.2%