Ingredients

  • Yields 8 pieces
  • 250 glutinous rice

  • 250 g pork belly (cut into bite-sized chunks)

  • 25 g dried shrimps (soaked and diced)  

  • 8pcs shiitake mushrooms (soaked and stripped)  

  • 8 dried chestnuts (soaked, left whole)  

  • 3 salted egg yolks (halved)

  • 1 tbsp vegetable oil 

  • 5 cloves garlic (peeled and finely chopped)

  • 2 tbsp dark soy sauce 

  • 3 tbsp soy sauce 

  • 1 tbsp oyster sauce 

  • 1 tsp dark sweet soy sauce  

  • 1 tsp of five-spice powder

  • 16 pieces of dried bamboo leaves

  • 1 ball of natural-fiber string

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Recipe Courtesy of
Asian Food Network

Traditional Hokkien Zongzi (Rice Dumpling with Salted Egg Yolk & Pork)

The classic rice dumpling -the Hokkien Zongzi is a deep brown glossy pyramid of savory glutinous rice stirred with aromatic soy sauce. It’s stuffed with soft saucy pork belly, creamy salted egg yolks, umami-laced dried shrimp and other exciting things. It’s a little tedious, with quite the range of ingredients to the final step of wrapping (which is in itself another process). But you get at least 5 dumplings at the end, with each one a satisfying one-meal wonder.
  • Hard
  • 30 min
  • 150 min
  • 15 min
  • 5 steps
  • 15 Ingredients
  • Hard
  • 5 steps
  • 15 Ingredients
  • 30 min
  • 150 min
  • 15 min

Instructions

  1. Prepare Ingredients (Overnight)

    • Soak 250 g of glutinous rice for at least 4 hours overnight. 
    • Drain after 4 hours/overnight. 
    • Soak 8 shiitake mushrooms (slice into ½inchstrips)
    • Soak 25 g of dried shrimps, drain off water. Chop finely. 
    • Soak 8 dried chestnuts (leave whole) 
    • Cut 250 g of pork belly into bite sizedpieces. Marinate with 1 ½ tablespoon of dark sweet soy sauce, 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tsp of white pepper and 1 tsp of five-spice powder. 
    • Soak bamboo leaves and natural fibre string in water (pat dry before using)


  2. Prepare Ingredients (Not Overnight)

    • Peel and finely chop 8 cloves of garlic


  3. Cooking dumpling filling

    • Preheat a non-stick pan, add vegetable oil and stir fry the 5 cloves of finely chopped garlic. Add in glutinous rice. 
    • In the non-stick pan with rice, add in 1 tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 teaspoon of dark sweet soy sauce. 
    • Fry till it’s cooked perfectly, remove from heat when rice turns slightly sticky. Let cool.
    • Preheat a non-stick pan, add vegetableoil and stir fry 3 finely chopped cloves of garlic till fragrant. Add in 25 g of finely chopped shrimps and let sit for 1-2 minutes. Add in marinated pork belly till sizzling and mix in chestnuts and mushrooms. 
    • Stir fry till everything is cooked perfectly and season according to your liking. Let cool.
    Cooking dumpling filling


  4. Shaping Dumpling

    • Using 2 clean leaves (soaked in water and wiped dry with a clean cloth) to form a cone shape, make sure that the smoothside of the leaves are facing inwards. 
    • Fold leaves into cone shape
    • Fill (2) tablespoons of seasoned rice and use the back of the spoon to pack it in, creating an indentation in the middle. 
    • Add chestnut, mushroomsand meatinto the middle. 
    • Top again with sticky rice, filling up ¾ of the cone. Use the back of the spoon to pack it all in so that it remains tightly within the leaves.
    Shaping Dumpling


  5. Folding Dumpling + Boiling

    • Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string. 
    • In a large boiling pot of water add 1 tablespoon of salt.
    • Place dumplings in the pot. Cover and lower heat to simmer for 2-2.5 hours. (Longer hours for bigger dumplings) 
    • After that, remove from the pot. A good indication of a cooked dumpling is when the rice does not stick to the leaves, and doesn’t fall apart when opened.


Plate and Serve!

Cool for 24 hours before consuming.

Plate and Serve!

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Ingredients
  • Yields 8 pieces
  • 250 glutinous rice

  • 250 g pork belly (cut into bite-sized chunks)

  • 25 g dried shrimps (soaked and diced)  

  • 8pcs shiitake mushrooms (soaked and stripped)  

  • 8 dried chestnuts (soaked, left whole)  

  • 3 salted egg yolks (halved)

  • 1 tbsp vegetable oil 

  • 5 cloves garlic (peeled and finely chopped)

  • 2 tbsp dark soy sauce 

  • 3 tbsp soy sauce 

  • 1 tbsp oyster sauce 

  • 1 tsp dark sweet soy sauce  

  • 1 tsp of five-spice powder

  • 16 pieces of dried bamboo leaves

  • 1 ball of natural-fiber string

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