Glutinous Rice Wrapped in Bamboo Leaves (Zongzi)

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Traditional sticky rice dumplings filled with pork and mushrooms, wrapped in fragrant bamboo leaves and steamed to perfection. This Asian fusion recipe, ready in about 240 minutes, pairs glutinous rice, pork belly, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups glutinous rice
• 8 oz cubed pork belly
• 4 dried, soaked and chopped shiitake mushrooms
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp salt
• 12 large, soaked and cleaned bamboo leaves
• 2 tbsp cooking oil
• for soaking rice and steaming water
• 1/2 cup (optional) cooked chestnuts

Instructions

1. Step 1: Rinse 2 cups glutinous rice under cold water until water runs clear. Soak rice in water for at least 4 hours or overnight, then drain thoroughly.
2. Step 2: Heat 2 tablespoons cooking oil in a pan over medium heat. Add 8 oz cubed pork belly and 4 soaked and chopped shiitake mushrooms. Stir-fry for 5 minutes until pork starts to brown.
3. Step 3: Add 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1/2 teaspoon Chinese five-spice powder, and 1/2 teaspoon salt. Stir well to coat and cook for another 3 minutes. Remove from heat.
4. Step 4: To assemble, lay one soaked bamboo leaf flat. Place a small handful of drained glutinous rice in the center, then add a spoonful of pork and mushroom filling, and optionally 1-2 cooked chestnuts. Cover with more rice.
5. Step 5: Fold the bamboo leaf edges tightly around the filling to form a triangular packet and secure with kitchen twine. Repeat with remaining ingredients.
6. Step 6: Place wrapped zongzi in a large steamer and steam over boiling water for 2.5 to 3 hours, adding water as needed. Serve warm by unwrapping the bamboo leaves.