Zongzi (Chinese rice dumpling 粽子) is the traditional food that we eat to celebrate Dragon Boat Festival! now it is became a comment food that you can buy in the supermarket all year around. It is one kind of dim sum. Hard to make, so I think it is the most difficult dim sum.

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5 from 4 votes

ZongZi - Sticky Rice Dumpling Recipe



  • 50 pieces of dried bamboo leaves
  • 1 tsp vegetable oil





  • 12 salted egg yolks
  • Some cooking twine



  • Put a tsp of vegetable oil into the water. Boil the dried bamboo leaves for 5 minutes. Soak it in the water overnight. Each zongzi needs 2 pieces of leaves, but you might want to prepare more leaves in case some of them break or are not the right size.
  • Cut the chicken into the size you like. Marinate it with 1 tbsp of soy sauce, 2 tsp of cooking wine, 1 tsp of dark soy sauce, 1 tsp of five spice, 1/4 tsp of salt. Let it sit in the fridge overnight.
  • Wash the glutinous rice really well. Soak it overnight.
  • Soak the dried mushroom, dried shrimp, dried scallop and the peanuts with water overnight.


  • Drain everything.
  • Cut the mushroom into small pieces. Rip the scallop into small pieces, too.
  • Use 2 tbsp of vegetable oil and stir fry the mushroom, shrimp, scallop and peanuts on medium heat for 3 minutes. Add 1/2 tsp of black pepper, 1/4 tsp of salt, 1 tbsp of soy sauce to adjust the taste. Turn off the heat and set it aside.
  • Drain the glutinous rice. Add 2 tsp of sugar, 1 tsp of salt, 2 tsp of dark soy sauce, 1 tsp of sesame oil. Mix it well and set it aside.
  • Take the bamboo leaves out of the water.
  • The ingredients can be switched with anything you like. You can put beef, pork, sausage, bacon. Or other types of nut, like chestnut. Basically, you can make your own filling.


  • Tie one side of the twine somewhere. This is super helpful especially if you are doing this alone. The twine needs to be long enough to tie 5-6 circles. I think 1.2 m is perfect.
  • Take 2 bamboo leaves. Wipe the water off. Fluffy side (you can see the stem is very obviouface down. The front side needs to face up- it feels smooth.
  • Put them together- one on top of the other one.
  • Fold it from 3/Make it into an ice cream cone shape. Make sure there is no hole on the bottom, so the rice won’t drop.
  • Put 1 tbsp of glutinous rice in it. Press it down, tightly pack it in.
  • Add in some fried fillings we prepared, some chicken.And 1 salted egg yolks.
  • Add enough glutinous rice to cover it. Press it again to make sure it is flat and tight.
  • Right-hand holds it. Use your thumb and forefinger to press two sides in. Left-hand folds the upper leave down.
  • The last part is that you have to wrap it up along the surface and follow the shape of the zongzi.
  • Use the twine to tie a few circles from the center.
  • The amount I gave is enough to make 12 - 15 zongzi. So we need to finish the rest.
  • The water should completely cover the zongzi. Boil the zongzi for 2-3 hours, depending on the size. During this time, add more water if you need it.



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