Now, let’s get real — how do we actually make Chinese sticky rice dumpling at home? Here, we’re making the classic savory version: meat belly and salted egg yolk Chinese sticky rice dumpling , a favorite in southern China. It’s rich, fragrant, and incredibly satisfying.
Here’s everything we need and how to put it all together — step by step.
Main ingredients (Makes about 10 Chinese sticky rice dumpling)
Main ingredients:
- Glutinous rice (sticky rice): 800g (about 4 cups), soaked in water overnight
- Bamboo leaves: 30–40 pieces (soaked in warm water for at least 2 hours or overnight)
- Kitchen string or cotton twine: for tying
Fillings:
· Belly meat: 300g, cut into 2-inch chunks
· Salted egg yolks: 5, halved (can be store-bought or homemade)
· Dried shiitake mushrooms: 10, soaked and halved
· Cooked chestnuts: 10 (optional)
· Dried shrimp: 2 tablespoons, soaked for 10 minutes
· Soy sauce: 3 tablespoons
· Oyster sauce: 1 tablespoon
· Five-spice powder: 1 teaspoon
· Sugar: 1 teaspoon
· Rice vinegar: 1 tablespoon
· Salt: to taste
· White pepper: a pinch
· Vegetable oil: 2 tablespoons
Step-by-Step Instructions
Step 1: Soak and prep everything
– Soak glutinous rice overnight. Drain thoroughly before use.
– Soak the bamboo leaves in warm water overnight or boil them for 10 minutes to soften. Wipe them clean with a cloth.
– Soak shiitake mushrooms and dried shrimp until soft.
– Soak salted egg yolks if store-bought. Cut them in half.
Step 2: Season the rice
– In a large bowl, mix the drained rice with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon oil, and a bit of salt. Stir well and set aside.
Step 3: Marinate the Meat
– In a separate bowl, mix meat belly with the rest of the soy sauce, oyster sauce, Rice vinegar, sugar, five-spice powder, white pepper, and a bit of salt. Let it marinate for at least 30 minutes.
Step 4: Prepare the fillings
– Lightly stir-fry the mushrooms and dried shrimp with a touch of oil to enhance the flavor. Set them aside to cool.
Step 5: Fold and fill the Chinese sticky rice dumpling
– Take 2 bamboo leaves, overlap them to form a cone shape.
– Spoon in about 2 tablespoons of seasoned rice into the bottom.
– Add a piece of marinated meat, half an egg yolk, one piece of mushroom, some dried shrimp, and chestnut (if using).
– Cover with more rice until almost full.
– Fold the leaves over the filling tightly to form a triangle or rectangle (depends on regional style).
– Wrap securely and tie with string.
Step 6: Cook the Chinese sticky rice dumpling
– Place all the wrapped Chinese sticky rice dumpling into a large pot. Fill with water until fully submerged.
– Bring to a boil, then lower to a simmer.
– Simmer for about 3–4 hours, checking the water level occasionally. Add hot water as needed to keep them submerged.
– When done, take them out and let cool slightly before enjoying.
Tips for First-Timers
– Make extra bamboo leaves in case of tearing.
– Don’t overfill, or the leaf may break during cooking.
– Label your savory vs. sweet ones if you’re making both!
– Leftover Chinese sticky rice dumpling can be stored in the fridge for 3–5 days or frozen for up to 1 month.
Time to Wrap Some Love!
There’s something magical about making Chinese sticky rice dumpling from scratch. From soaking and wrapping to the long, gentle simmering, it’s all about patience, care, and a little bit of heart. Making Chinese sticky rice dumpling brings a special kind of joy — the kind that fills the kitchen with rich aromas and connects us to traditions we can touch, smell, and taste.
Lykkers, are you feeling inspired to give it a try? Let’s bring some warmth to our tables, one leaf-wrapped bundle at a time! If you’ve ever made Chinese sticky rice dumpling before, or if you’re planning to start now, we’d love to hear your stories. Share your kitchen moments with us — we’re excited to see what delicious memories you create!
How to wrap perfect zongzi for beginners! See why this is going viral. Well explained and doable.
Video by Sammy Wong's Kitchen
