Sticky Rice Dumpling - Zongzi

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Sticky Rice Dumpling - Zongzi

 Makes 10 zongzi


  • 600g glutinous rice 
  • 20-30 dumpling bamboo leaves
  • 10 wrapping straws/string
  • 250g pork belly
  • 300g skinned green beans
  • 120g peanuts
  • 25g dried shrimp (rehydrated and drained)
  • 10 salted egg yolks
  • 10 heaped tbsp Lee Kum Kee XO Sauce
  • 2 tsp Lee Kum Kee pure Sesame Oil


  • 1 tsp salt
  • 0.5 tsp sugar
  • 2 tsp Shaoxing Wine
  • 0.5 tsp five-spice powder

Seasoning Ingredients

  • 2 tsp salt
  • 2 tbsp oil

Dipping Sauce

  • Lee Kum Kee Sweet Soy Sauce


  1. Cut pork belly into 10 cubes, mix with marinate ingredients and leave in the fridge overnight.
  2. Wash glutinous rice and soak in water for 2h. Drain and mix with the seasoning ingredients. 
  3. Wash green beans and soak in water for 2h. Drain and mix with sesame oil.
  4. Soak dumpling leaves and straws in water for 2h. To clean and soften, boil for 10 min, then drain. Set aside ready to use.
  5. Take 2 leaves smooth side up, layer them together, and fold to form a hollow cone shape in your palm. 
  6. Half fill the cone with glutinous rice.
  7. Next spread a layer of green beans, add 1 tbsp XO sauce, piece of pork belly, peanuts, salted egg yolk, shrimp.
  8. Top up with another layer of green beans and glutinous rice.
  9. Close the dumpling with the leaves, shaped as a pyramid. If necessary, wrap another leaf around to secure the dumpling. 
  10. Tie the dumpling together with the straw or string.
  11. Repeat and fold all 10 zongzi.     
  12. Steam or boil the dumplings for 2.5h. The pork belly will get softer the longer you cook it.
  13. Remove the leaves and serve hot with the sweet soy sauce*.

* Freeze the extra dumplings after they have cooled down. To reheat, steam/boil for about 20 min, remove the leaves and enjoy.