Ingredients

  • Serves 5 people
  • 225 g brown rice

  • 25 g instant oats

  • 8-10 pieces shiitake mushroom

  • half a yam

  • 200 g fresh button mushrooms

  • 6 dried chestnuts

  • 3 shallots 

  • vegetable oil

  • salt

  • soy sauce

  • dark sweet soy sauce

  • vegetarian oyster sauce

  • 16 pieces dried bamboo leaves

  • 1 ball natural-fiber string

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Recipe Courtesy of
Asian Food Network

Vegetarian Zongzi

The all-vegetarian rice dumpling is delicious. Brown rice substitutes the original white glutinous rice, and in place of meat, yam and mushrooms infuse it with a deep earthy, umami flavour. You might also be surprised to see the inclusion of instant oats, but blending it with brown rice really gives the Zongzi a delightfully crumbly texture in every bite. For the same flavorful seasoning, stick to soy sauce and plop in some splatters of vegetarian oyster sauce for a superb savory lick.
  • Hard
  • 30 min
  • 180 min
  • 15 min
  • 6 steps
  • 14 Ingredients
  • Hard
  • 6 steps
  • 14 Ingredients
  • 30 min
  • 180 min
  • 15 min

Instructions

  1. Prepare Ingredients (overnight)

    • Soak brown rice overnight. 
    • Drain water after. 
    • Soak 8-10 shiitake mushrooms overnight
    • Soak 6 dried chestnuts overnight. (Leave them whole)


  2. Preparation of filling

    • Dice half a yam into bite sized pieces, steam for 15 minutes. 
    • In the meantime, slice 3 shallots.
    • Cut 200 g of fresh button mushrooms into quarters. 
    • Slice soaked shiitake mushrooms thinly.
     Preparation of filling


  3. Cook seasoned rice

    • Preheat a non-stick pan, add vegetable oil and stir fry 3 sliced shallots till fragrant. 
    • Add brown rice and oats, 3 tbsp of soy sauce, 1 tbsp of dark sweet soy sauce, 1 tbsp of vegetarian oyster sauce and fry till well incorporated.
    • Add a pinch of salt. Remove from heat when it turns slightly sticky, let cool.
    Cook seasoned rice


  4. Cook Dumpling Filling

    • Preheat a non-stick pan, add in vegetable oil and stir fry 2 shallots till fragrant. Add in chestnuts, diced yam, fresh button mushrooms, shiitake mushrooms and let it sizzle. 
    • Mix in 5 tbsp of soy sauce, 2 tbsp of dark sweet soy sauce, a pinch of salt and 1 tsp of ground white pepper. Stir fry till everything is incorporated.
    Cook Dumpling Filling


  5. Shaping Dumpling

    • Using 2 clean leaves (soaked in water and wiped dry withaclean 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 brown rice and use the back of the spoon to pack it in, creating an indentation in the middle. 
    • Add in mushrooms, chestnuts and yam. 
    • Top again with brown rice and oats, 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.


  6. 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
  • Serves 5 people
  • 225 g brown rice

  • 25 g instant oats

  • 8-10 pieces shiitake mushroom

  • half a yam

  • 200 g fresh button mushrooms

  • 6 dried chestnuts

  • 3 shallots 

  • vegetable oil

  • salt

  • soy sauce

  • dark sweet soy sauce

  • vegetarian oyster sauce

  • 16 pieces dried bamboo leaves

  • 1 ball natural-fiber string

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