Zongzi, also known as sticky rice dumplings, is a traditional Chinese dish made with glutinous rice and various fillings, wrapped in bamboo leaves. Typically enjoyed during the Dragon Boat Festival, Zongzi is rich in flavor and steeped in cultural significance. The Instant Pot simplifies the cooking process, making it quicker and more convenient while preserving the authentic taste and texture.
ngredients:
(Makes approximately 8–10 Zongzi)
- Bamboo leaves (soaked overnight) – 20–25 pieces
- Kitchen string or twine (for tying)
For the rice:
- 4 cups glutinous rice (soaked for 4–6 hours and drained)
- 1 tsp soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp salt
For the fillings (adjust to preference):
- 1/2 cup dried shiitake mushrooms (soaked and sliced)
- 1/2 cup cooked salted duck egg yolks (halved or quartered)
- 1/2 cup diced pork belly (marinated in 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp five-spice powder for 30 minutes)
- 1/4 cup dried shrimp (soaked)
- 1/4 cup cooked chestnuts
Directions:
- Prepare the bamboo leaves:
- Soak the bamboo leaves overnight in warm water to soften them. Rinse thoroughly to remove any dirt. Keep them submerged in water to prevent drying out.
- Season the rice:
- In a large bowl, mix the soaked glutinous rice with soy sauce, oyster sauce (if using), and salt until evenly coated.
- Assemble the Zongzi:
- Take two bamboo leaves and overlap them slightly to form a cone shape.
- Add a spoonful of seasoned rice to the bottom of the cone.
- Layer with a piece of marinated pork belly, mushroom slice, chestnut, salted egg yolk, and dried shrimp.
- Cover the filling with more rice and pack it tightly.
- Fold the leaves to enclose the filling, creating a triangular or rectangular shape. Secure tightly with kitchen string. Repeat for all Zongzi.
- Cook in the Instant Pot:
- Place a trivet or steamer rack in the Instant Pot and add 6–8 cups of water (enough to submerge the Zongzi halfway).
- Arrange the Zongzi in the pot, stacking them carefully.
- Close the lid and set the Instant Pot to High Pressure for 50 minutes.
- Allow a natural pressure release for 15–20 minutes before opening the lid.
- Serve:
- Remove the Zongzi from the pot and let them cool slightly before unwrapping. Serve warm on their own or with soy sauce, chili oil, or your favorite dipping sauce.
Tips:
- Leftover Zongzi can be refrigerated for up to a week or frozen for longer storage. Reheat by steaming or microwaving.
- Experiment with sweet fillings, like red bean paste or dates, for a dessert-style Zongzi.
