Gluten-Free Cantonese Zongzi
Discover the perfect balance of tradition and dietary inclusivity with this Gluten-Free Cantonese Zongzi recipe! These savory, aromatic rice dumplings embrace the authentic flavors of Cantonese cuisine while catering to gluten-free eaters. Wrapped in fragrant bamboo leaves, the glutinous rice (certified gluten-free) is paired with marinated pork belly, tender shiitake mushrooms, and seasoned with gluten-free soy sauce, oyster sauce, and five-spice powder for a burst of umami in every bite. The step-by-step process of soaking, marinating, and assembling allows you to honor the artistry behind this classic dish while ensuring a modern twist for gluten-sensitive diets. Perfect for traditional celebrations like Dragon Boat Festival or as an enticing meal to impress guests, these homemade zongzi are simmered to perfection and served warm for a comforting treat that speaks to your culinary skills.
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Ingredients
- 500 grams glutinous rice (certified gluten-free)
- 20 pieces dried bamboo leaves
- 300 grams pork belly
- 10 pieces dried shiitake mushrooms
- 60 ml soy sauce (gluten-free)
- 30 ml oyster sauce (gluten-free)
- 30 ml shaoxing wine (ensure gluten-free)
- 2 teaspoons five-spice powder
- 1 teaspoon white pepper
- 2 teaspoons sugar
- 1 teaspoon salt
- 30 ml cooking oil
- 20 pieces kitchen string
Directions
Step 1
1. Wash the glutinous rice under cold water until the water runs clear, then soak it in water for at least 2 hours and drain.
Step 2
2. Soak the dried bamboo leaves in warm water for at least 2 hours until pliable. Wash and rinse the leaves thoroughly.
Step 3
3. Soak dried shiitake mushrooms in warm water for 30 minutes until soft. Drain, remove stems, and slice the caps.
Step 4
4. Cut the pork belly into 2 cm cubes. In a bowl, mix pork with 2 tablespoons of soy sauce, oyster sauce, shaoxing wine, five-spice powder, white pepper, and sugar. Let it marinate for at least 30 minutes.
Step 5
5. Heat the cooking oil in a pan over medium heat. Add marinated pork and mushrooms, and sauté until the pork is just cooked. Set aside.
Step 6
6. Season the drained glutinous rice with the remaining soy sauce and salt, and mix well.
Step 7
7. To assemble the zongzi, take two bamboo leaves and overlap them. Form a cone shape by folding the leaves slightly.
Step 8
8. Add a layer of rice into the cone, then some pork and mushroom filling, and finally, cover with another layer of rice.
Step 9
9. Fold the leaves over to cover the filling completely, shape the zongzi into a triangular or rectangular shape, and secure with kitchen string.
Step 10
10. In a large pot, place the zongzi and cover with water. Bring it to a boil, then simmer for 3 hours. Add more water if necessary to keep the zongzi submerged.
Step 11
11. Once cooked, remove the zongzi from the pot and let them cool slightly before unwrapping and serving.
Nutrition Facts
| Serving size | 1147.3 grams (1147.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4259 |
| Total Fat 194.70g | 250% |
| Saturated Fat 63.60g | 318% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 216mg | 72% |
| Sodium 7637mg | 332% |
| Total Carbohydrate 540.70g | 197% |
| Dietary Fiber 39.50g | 141% |
| Total Sugars 17.20g | |
| Protein 89.10g | 178% |
| Vitamin D 1540IU | 7700% |
| Calcium 146mg | 11% |
| Iron 11mg | 60% |
| Potassium 2579mg | 55% |
Source of Calories