How to Make Shanghai Zongzi with Pork Belly & Sticky Rice

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