Cantonese-Style Zong Zi (Sticky Rice Dumplings)



36 to 40 bamboo leaves (2 to 3 leaves per zongzi)

5 cups glutinous rice

2 tablespoons light soy sauce

2 teaspoons salt

2/3 cup of raw peanuts

1 pound pork belly

1/2 teaspoon sugar

2 teaspoons shaoxing wine

1/2 teaspoon ground white pepper

1 teaspoon oil ½ cup water

6 salted duck egg yolks

3 Chinese sausages (lap cheung)


  1. Prepare the ingredients: This means to soak the hard-to-cook ingredients in water beforehand and to marinate the meat if you are making savoury ones. I use dried bamboo leaves (widely available in Chinese/Asian shops) that need to be soaked too. They should be pliable when wrapping.
  2. Assemble and wrap: This is probably the most intimidating part. Actually it’s not that hard at all (please see my detailed instructions below). I think the key point is to be patient. Take your time and do not rush.
  3. Cook: They need to be boiled in water for about 2.5 hours. You should place a heavy plate on top of the Zongzi to stop them floating (my mum used to put a flat stone instead). Don’t forget to check the water level from time to time. Top up to ensure the Zongzi are always underwater.
  4. An extra tip: My mum used to boil some eggs with the Zongzi. The aroma from bamboo leaves makes them super tasty. It’s a bonus!

Recipe is from https://redhousespice.com/zongzi-two-ways/ ! Check out the full recipe there!


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