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🐉 Celebrate Dragon Boat Festival with Homemade Zongzi (Sticky Rice Dumplings)

Learn how to make zongzi, traditional sticky rice dumplings, to celebrate the Dragon Boat Festival. Easy step-by-step guide.

The Dragon Boat Festival, also known as Duanwu Festival, is a beloved tradition celebrated on the fifth day of the fifth lunar month. Rooted in ancient Chinese folklore, the holiday honors the poet Qu Yuan, and one of its most iconic customs is enjoying zongzi—sticky rice dumplings wrapped in bamboo leaves. These tasty, fragrant parcels are filled with love, history, and flavor.

Whether you're new to making zongzi or reviving a family tradition, this guide will help you make them at home with ease. Let’s dive in!

📝 Ingredients

For 15-18 Savory Zongzi:

Rice preparation

  • 500g glutinous rice (soaked overnight and drained, add akline water, then stir fry as shown in video)
  • 2 tbsp of akline water (or mix 1 tsp of soda ash and 4 tsp of water, stay overnight, next day filter it to get clear akline water)
  • 1 green onion
  • 1 slice of ginger
  • 1.5 star anise
  • 1/2 tsp corn pepper
  • 1 tbsp dark soy sauce

Savory filling

Pork and its marinate
  • 300g pork belly, cut into chunks
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp cooking wine (optional)
  • 1/4 tsp five-spice powder
  • 1/2 tsp white pepper
  • 3 slices of ginger
  • 1 green onion
  • 1 tsp of corn pepper (opitonal)
Other ingredients of filling
  • 5 Shiitake mushrooms (soak overnight then chop to big pieces)
  • 8-9 salty egg yolks (I could not get raw ones, so used cooked ones), half each of them; of if you like, use 16 of them, no need to half, one of each zongzi
  • 16-18 chestnuts
  • 1 cup of meiganchai (optional)

For wrapping

  • 40-45 dried bamboo leaves (soaked overnight, 2 for each zongzi, prepare more so you can discard broken ones)
  • Cotton kitchen twine for tying

For 20-25 Sweet Zongzi

* note: I always to do it adhoc, use whatever ingredients and amount I have at hand, just mix and taste until a bit sweeter than you want, that will result to the sweetness you want in the end

Prepare topioca rice

  • 500g tiny tapioca pearls
  • 3 tbsp sugar
  • 2 tbsp vegetable oil
  • 200 ml water add in 3 times

Sweet filling (combine and mix)

  • grounded peanuts (red bean paste is more classic choice)
  • melted butter
  • diced fruits of your choice
  • dry fruits and nuts of your choice
  • any types of sugar of your choice (I used rosejam this time)

For wrapping

  • 45-55 dried bamboo leaves (soaked overnight, 2 for each zongzi, prepare more so you can discard broken ones)
  • Cotton kitchen twine for tying

🔧 Essential Equipment

  • Large pot for boiling zongzi
  • Mixing bowls
  • Kitchen twine or food-safe string
  • Chopping board and knife
  • Tongs (for handling hot zongzi)

👩‍🍳 Step-by-Step Instructions

1. Prep the Filling

  1. In a bowl, marinate the pork belly overnight in the fridge.

2. Prep the Bamboo Leaves

  1. Soak the bamboo leaves in water overnight), optionally boil in boiling water for 3 minutes. After cooled down, rinse and wipe them clean before using, optional trim the stem end off.

3. Assemble the Zongzi

  1. Take 2 bamboo leaves and overlap them slightly lengthwise.
  2. Fold them into a cone shape in your hand, forming a pocket.
  3. Fill the cone bottom with soaked glutinous rice for savory ones, with tapioca pearls for sweet ones, then add stuffing accordingly.
  4. Top with more rice or tapioca pearls to cover the filling completely.
  5. Fold the top of the leaves over to enclose the filling tightly, creating a pyramid shape.
  6. Tie with kitchen twine to secure.

4. Cook the Zongzi (cook savory ones separately from sweet ones)

  1. Place wrapped zongzi in a large pot of boiling water and cover.
  2. Bring to a boil again, then simmer for 2.5–3 hours for savory ones, 1 hour for sweet ones, adding more hot water as needed to keep them submerged.
  3. Once cooked, remove with tongs and let cool slightly before unwrapping and enjoying.

💡 Tips & Substitutions

  • Don’t skip soaking the rice: It ensures even cooking.
  • Try other fillings: Any fillings of your choice are fine
  • Use banana leaves, corn wraps and etc. if bamboo leaves are unavailable—they’re more flexible and easier to find in some regions. I used corn wraps before to make tiny zongzi, fantastic scent!
  • Make vegetarian zongzi by omitting pork and using marinated tofu or mushrooms instead.

♻️ Storage & Reheating

  • Refrigerate: Store cooked zongzi in an airtight container for up to 5 days.
  • Freeze: Freeze for up to 2 months. Reheat by steaming for 15–20 minutes or boiling until heated through. Steaming is better option, boiling again will loose some flavor unless you feel they are too salty or too sweet and prefer less flavor.

❓ Frequently Asked Questions

Can I add other vegetables?

Yes! Shiitake mushrooms, green peas, mung beans, or pickled mustard greens are great additions for extra flavor and texture.

How do I keep the zongzi from falling apart?

Practice makes perfect! Be sure to wrap tightly and tie securely. Using two leaves helps with stability.

🌟 Wrap-Up

Making zongzi is more than preparing a meal—it's a beautiful way to celebrate tradition, honor loved ones, and enjoy time together. Whether you're enjoying them fresh out of the pot or sharing them with family and friends, these sticky rice dumplings bring joy and cultural richness to the Dragon Boat Festival. Happy wrapping and happy Duanwu!