30-Min Pork Zongzi with Sticky Rice
Glutinous rice + savory pork parcels steamed in bamboo leaves. Skip the 2-hour soak; use a quick sear-and-steam method to get restaurant-style zongzi texture in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Rinse glutinous rice twice under cold water until water runs clear, then drain.
Step 2
Brown diced pork in a skillet over medium-high heat, stirring, until no pink remains, about 5 minutes.
Step 3
Add soy sauce, sesame oil, ginger, and scallions to pork. Stir for 30 seconds until fragrant, then remove from heat.
Step 4
Mix cooked rice with the pork filling in a bowl. Let cool 2 minutes so bamboo leaves don't wilt from steam when wrapping.
Step 5
Place 3 tbsp rice-pork mixture in the center of each bamboo leaf, fold into a pyramid, and secure with kitchen twine.
Step 6
Add 1 inch of water to a large pot, place steamer basket inside, arrange zongzi seam-side down, and steam covered for 10 minutes.
Tools you’ll need
- 12-inch skillet
- large pot
- bamboo steamer basket
- kitchen twine
- cutting board
- knife
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