I’ve always loved making traditional recipes that feel like a warm hug from the past. This Shanghai-style zongzi is one of those comforting classics that’s totally worth the time and effort.

A Labor of Love: My Family‘s Zongzi Tradition

Every year during the Dragon Boat Festival, my mom makes zongzi, and it’s one of those traditions I’ve grown to love deeply.

She always prepares a huge batch—some for family and friends, and some to freeze and enjoy later. The kitchen fills with the fragrance of bamboo leaves, soy sauce, and five-spice—it instantly brings me back to childhood.

I’ll admit, making zongzi isn’t a quick job. There’s a good bit of prep involved, and I’ve learned from experience that starting early makes all the difference. I usually marinate the meat and soak the rice the night before.

If I’m using dried bamboo leaves, I’ll soak those too, so everything is ready for wrapping the next day.

It takes time, yes—but it’s completely worth it. You’re not just making one meal; you’re making many. Once wrapped and cooked, zongzi freeze beautifully. Just pop one out, steam it for 20 minutes, and you’ve got a warm, satisfying breakfast. On busy mornings, having these ready to go feels like a small gift from your past self.

Choosing the Right Ingredients

What Pork to Use?

For the best flavor and texture, I highly recommend pork belly. Even if you usually avoid fatty cuts, trust me—in zongzi, the fat melts into the rice, making it incredibly rich and moist without being greasy. If you prefer leaner meat, pork shoulder works too, but the result won’t be as succulent.

Bamboo Leaves (Zong Ye)

Fresh leaves: If you’re lucky enough to find them, just rinse and use—no soaking needed!

Dried leaves: Must be soaked in water for 2 hours (or boiled briefly to soften and sterilize). Trim the tough stems before wrapping.

Why you‘ll love this recipe

It’s rich, savory, and soft—just like authentic Shanghai zongzi should be.
The marinated pork adds depth, juiciness, and flavor to every bite.
Perfect for holidays, festivals, or sharing with loved ones.
You can make them ahead and freeze—they reheat beautifully!
Each bite has the aroma of bamboo leaves, spiced meat, and umami rice.

Ingredients

Main ingredients

500g pork belly (or pork shoulder, choose one with a mix of fat and lean)
1000g glutinous rice, soaked in advance
20–25 pieces bamboo leaves (soak if dried; fresh leaves can be used directly)

Marinade for pork

3–4 pieces scallion (cut into sections)
3–4 slices ginger
5g salt (about 1 teaspoon)
2g five-spice powder
15ml dark soy sauce
20ml light soy sauce
10ml oyster sauce
2g chicken bouillon powder (optional)
5g sugar

Seasoning for rice

8–10g salt (about 2 teaspoons; adjust to taste)
20ml dark soy sauce
20ml light soy sauce

Other

cotton string or zongzi twine, as needed (for tying the zongzi)

Instructions

Step 1: Prepping the ingredients

Soak the bamboo leaves:
If using dried leaves, soak in clean water for 2 hours until soft, or boil for 5 minutes to sterilize. Trim off the tough stems and rinse. If using fresh leaves, just rinse with water.

Marinate the pork:
Cut pork into 1cm-thick chunks (with or without skin). Add scallions, ginger, salt, five-spice powder, dark soy sauce, light soy sauce, oyster sauce, chicken bouillon(if using), and sugar. Mix thoroughly by hand until evenly coated. Cover and refrigerate for 2 hours (or overnight for deeper flavor).

Soak and season the rice:
Rinse glutinous rice 2–3 times until water runs clear. Drain well, then mix in salt, dark soy sauce, and light soy sauce by hand. Let the rice marinate for 30 minutes to absorb the seasoning and color.

Step 2: Wrapping the zongzi (key technique)

Shape the leaf:
Take one bamboo leaf (use two if small) and fold it into a cone: create a pointed tip at the base, then roll into a cone ensuring the bottom is sealed.

Fill and pack:
Add a 1cm-thick layer of rice and gently press it down. Place a chunk of marinated pork (with a little marinade) on top. Cover with more rice, filling to about 2cm below the leaf edge. Do not overfill to avoid bursting.

Seal and tie:
Fold the top of the leaf over the rice, then fold both sides inward. Fold the bottom of the leaf upward, then tie tightly with cotton string, looping 2–3 times and knotting firmly.
Note: Tie tightly enough to hold the shape but not so tight that the leaf breaks.

Step 3: Cooking the zongzi

Boil from cold water:
Place the wrapped zongzi in a large pot. Fill with cold water to fully submerge them. Place a plate or weight on top to prevent floating.

Simmer gently:
Bring to a boil over high heat, then reduce to the lowest simmer and cook for 3 hours. Do not open the lid during cooking. Add hot water if needed to maintain water level.

Let rest:
After cooking, turn off the heat and let the zongzi sit in the hot water for 2 hours. This helps them become softer and more flavorful.

Check for doneness:
Let a zongzi cool slightly, then unwrap. The rice should be dark brown, firm but tender, and not sticky to the teeth. The pork should be fully cooked and well-seasoned.

Frequently Asked Questions

Why do my zongzi fall apart?

Likely reasons: the leaf wasn’t folded tightly, the tie was too loose, or it was overfilled.

Make sure the cone has no gaps, use firm but gentle tying, and fill only about 80% full.

How do I make the rice softer?

Marinate the rice for 30 minutes beforehand, then simmer gently over low heat without opening the lid.

How to Store Zongzi for Maximum Freshness

I personally never store uncooked zongzi. I always cook the whole batch at once and then store the cooked ones. It’s more convenient and ensures they’re ready to eat anytime.

Short-Term Storage (3 Days)

Refrigerate cooked zongzi in an airtight container or wrapped tightly in cling film.
Reheating:

Microwave (fastest): Unwrap, place on a microwave-safe plate, sprinkle with 1 tsp water (to prevent drying), and heat for 20-30 seconds.

Steaming (best texture): Steam for 5-8 minutes until piping hot.

Long-Term Storage (3 Months)

Freeze cooked zongzi:

Cool completely to room temperature.

Place them in a freezer bag, squeezing out excess air.
Reheating Frozen Zongzi:

Cooked: Steam for 20 mins (no need to thaw—prevents sogginess!).

Pro Tips:

Label with dates to track freshness.

Avoid refreezing thawed zongzi to maintain texture.

Cooked zongzi can be stored in the fridge for 3 days. Reheat by steaming for 5 minutes.

Print Pin

How to Make Shanghai Zongzi with Pork Belly & Sticky Rice

This Shanghai zongzi recipe creates savory, aromatic sticky rice dumplings wrapped in bamboo leaves and filled with tender marinated pork. The long simmering process lets the rice, meat, and bamboo blend into a nostalgic, rich flavor that's truly unforgettable.

Course Breakfast

Cuisine Chinese

Prep Time 50

Cook Time 3

Marinating Time 2

Servings

Calories 797kcal

Ingredients

Main ingredients

500 g pork belly or pork shoulder, choose one with a mix of fat and lean
1000 g glutinous rice soaked in advance
20 –25 pieces bamboo leaves soak if dried; fresh leaves can be used directly

Marinade for pork

3 –4 pieces scallion cut into sections
3 –4 slices ginger
5 g salt about 1 teaspoon
2 g five-spice powder
15 ml dark soy sauce
20 ml light soy sauce
10 ml oyster sauce
2 g chicken bouillon powder optional
5 g sugar

Seasoning for rice

8 –10g salt about 2 teaspoons; adjust to taste
20 ml dark soy sauce
20 ml light soy sauce

Other

cotton string or zongzi twine as needed (for tying the zongzi)

Instructions

Step 1: Prepping the ingredients

Soak the bamboo leaves:
If using dried leaves, soak in clean water for 2 hours until soft, or boil for 5 minutes to sterilize. Trim off the tough stems and rinse. If using fresh leaves, just rinse with water.
Marinate the pork:
Cut pork into 1cm-thick chunks (with or without skin). Add scallions, ginger, salt, five-spice powder, dark soy sauce, light soy sauce, oyster sauce, chicken bouillon(if using), and sugar. Mix thoroughly by hand until evenly coated. Cover and refrigerate for 2 hours (or overnight for deeper flavor).
Soak and season the rice:
Rinse glutinous rice 2–3 times until water runs clear. Drain well, then mix in salt, dark soy sauce, and light soy sauce by hand. Let the rice marinate for 30 minutes to absorb the seasoning and color.

Step 2: Wrapping the zongzi (key technique)

Shape the leaf:
Take one bamboo leaf (use two if small) and fold it into a cone: create a pointed tip at the base, then roll into a cone ensuring the bottom is sealed.
Fill and pack:
Add a 1cm-thick layer of rice and gently press it down. Place a chunk of marinated pork (with a little marinade) on top. Cover with more rice, filling to about 2cm below the leaf edge. Do not overfill to avoid bursting.
Seal and tie:
Fold the top of the leaf over the rice, then fold both sides inward. Fold the bottom of the leaf upward, then tie tightly with cotton string, looping 2–3 times and knotting firmly.
Note: Tie tightly enough to hold the shape but not so tight that the leaf breaks.

Step 3: Cooking the zongzi

Boil from cold water:
Place the wrapped zongzi in a large pot. Fill with cold water to fully submerge them. Place a plate or weight on top to prevent floating.
Simmer gently:
Bring to a boil over high heat, then reduce to the lowest simmer and cook for 3 hours. Do not open the lid during cooking. Add hot water if needed to maintain water level.
Let rest:
After cooking, turn off the heat and let the zongzi sit in the hot water for 2 hours. This helps them become softer and more flavorful.
Check for doneness:
Let a zongzi cool slightly, then unwrap. The rice should be dark brown, firm but tender, and not sticky to the teeth. The pork should be fully cooked and well-seasoned.

Nutrition

Shanghai-Style Zongzi (Sticky Rice Pork Dumplings)