Rice Dumpling (Zhong Zi)

Rice Dumpling (Zhong Zi)


1 person made this

About this recipe: This is a traditional dish that we make every year. It takes a really long time to make them - usually 2-3 whole weekends because we make such a large amount to give away to our relatives. Very delicious but not easy to make!

sherlyn North Region, Singapore


  • 120 bamboo leaves
  • 2.5 kg glutinous rice
  • 2.5kg pork loin, chopped
  • 1.5kg shallots, sliced
  • 20g dried wintermelon slices
  • 40g five spices powder
  • 40g coriander powder
  • 200g dried mushrooms, soaked until soft, chopped
  • Dark soy sauce to taste
  • Light soy sauce to taste
  • Salt to taste
  • Pepper to taste
  • 500g chestnuts, boiled
  • Raffia string


  1. Wash the bamboo leaves so that they are clean. Soak overnight if desired.
  2. Soak the glutinous rice overnight and wash them thoroughly.
  3. In a large pot of water, boil the meat for about 2-3 minutes so that it is half-cooked. Remove and dry.
  4. To make the filling, fry the shallots until fragrant. Add in the pork, wintermelon slices, five spices powder and coriander powder. Fry for about 10 minutes. Add mushrooms and mix well.
  5. Add dark soy sauce, light soy sauce, salt and pepper to taste.
  6. Take two bamboo leaves and place them one on top of the other so that about 2/3 is overlapped. Holding both ends of the overlapped portion, bring them together so that a triangular cup shape is formed in the center with the ends of the leaves sticking out over one side of the triangle.
  7. First, add a small amount of glutinous rice, followed by the pork and mushrooms and the chestnuts. Add rice again to fill it almost to the top of the triangular leaf cup. Holding it firmly, press the ends of the leaves over the top of the triangular cup and wrap it around the triangle. Use a raffia string to secure the shape.
  8. Lower into a pot of boiling water and boil for about 2 hours under high heat. To serve, remove raffia string and bamboo leaves.

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