Zongzi, the iconic pyramid-shaped rice dumpling, is a staple of the Dragon Boat Festival, a time for family, tradition, and delicious food. Traditionally filled with savory meats, our recipe offers a delightful vegetarian twist, showcasing the versatility of this beloved dish. Imagine the fragrant aroma of glutinous rice infused with mushrooms, chestnuts, and a symphony of carefully selected spices, all wrapped in tender bamboo leaves. This vegetarian adaptation retains the heart-warming essence of Zongzi while catering to diverse dietary preferences. It's a recipe perfect for both seasoned cooks and enthusiastic beginners alike.
Prepare to embark on a culinary journey as we guide you through each step of creating these delectable vegetarian Zongzi. From preparing the ingredients to the precise art of wrapping and steaming, we'll ensure you achieve perfectly cooked, flavourful dumplings that will impress your family and friends. Let's get started!
Tools Needed
- Pot
- Bowl
- Knife
- Cutting board
- Container
- Tray
- Hook
Ingredients
- Dried bamboo leaves: 60-70
- Glutenous rice: 1 kilogram
- Dried mushrooms
- Vegetarian meat: 400g
- Sweet potatoes
- Kidney beans (canned): 200g
- Chestnuts (cooked)
- Light soya sauce: 1 tbsp
- Vegetarian oyster sauce: 1-2 tbsp
- Pepper: 1 tsp
- Five-spice powder: 1 tsp
- Sugar: 2 tsp
- Mushroom powder: 1 tsp (optional)
- Oil: 4 tbsp
- Salt: 2 tsp
- Black soy sauce: 2 tbsp
- Dumpling cotton string
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak bamboo leaves overnight in enough water to submerge them completely. Use a heavy object to press the leaves down.
- Soak glutenous rice overnight in the refrigerator with sufficient water (at least 1 inch above the rice level).
- Soak dried mushrooms overnight in the refrigerator.
- Wipe and clean the soaked bamboo leaves; cut off the hard stems.
- Drain and squeeze out excess water from the soaked mushrooms.
- Cut vegetarian meat into 1cm cubes.
Step 2. Prepare the Filling and Rice
- Heat oil in a pan. Stir-fry mushrooms for 3 minutes, then add vegetarian meat and stir-fry for 2 minutes.
- Add soya sauce, vegetarian oyster sauce, pepper, five-spice powder, sugar, and mushroom powder (optional) to the mushroom and meat mixture. Mix well.
- Add 150ml of mushroom soaking water to the filling, mixing until slightly moist.
- Drain the soaked glutenous rice. Heat oil in a pan. Stir-fry the rice for 5 minutes, adding salt, pepper, five-spice powder, black soy sauce, vegetarian oyster sauce, and mushroom powder (optional).
- Add 150ml of mushroom soaking water to the rice, stir-frying until slightly sticky.
- Add cooked kidney beans to the rice and mix well.
- Cool the rice mixture.
- Prepare sweet potatoes (cut into 1-inch cubes) and cooked chestnuts.
Step 3. Assemble and Wrap the Zongzi
- Take two bamboo leaves, place them with the tail of one facing the head of the other, creating an offset to broaden the assembly. Twist to form a cone, smooth side facing inward.
- Add glutenous rice, filling (mock meat, mushrooms, chestnuts, sweet potatoes), and more glutenous rice to the leaf cone.
- Pat down the filling, fold the top leaves over the rice, and tie with cotton string.
- Repeat step 15-17 for all dumplings.
Step 4. Cook and Cool the Zongzi
- Bring a large pot of water to a boil. Add dumplings, ensuring they are fully submerged. Add salt to the water. Boil for 2 hours over medium heat, then let them sit in the hot water for another 30 minutes, adding hot water as needed.
- Remove the dumplings and let them cool for 12 hours before serving.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Use larger bamboo leaves (11-13cm wide) for easier wrapping.
- Don't overcook the vegetarian meat; it's already pre-cooked.
- The slightly sticky texture of the rice helps hold the dumplings together.
- Use a dead knot to secure the dumplings during boiling.
- Hang dumplings to cool and drip dry after boiling.
Nutrition
- Calories: Approximately 4000-4500
- Fat: 60-70g
- Carbs: 650-700g
- Protein: 70-80g
FAQs
1. Can I use different types of rice for vegetarian Zongzi?
While glutinous rice (sticky rice) is traditional, you can experiment with a blend of glutinous and regular rice for a slightly less sticky texture. However, glutinous rice is key for achieving the classic Zongzi consistency.
2. How long can I store leftover vegetarian Zongzi?
Store leftover Zongzi in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage – just reheat thoroughly before serving.
Making vegetarian Zongzi is a rewarding experience, allowing you to enjoy this cherished tradition with a delicious, plant-based twist. We hope this guide has empowered you to create beautiful and flavourful dumplings that will be a highlight of any occasion. Happy cooking, and enjoy the delicious results!