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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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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.
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
  • 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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