The Ultimate Guide to Zongzi: Traditional Chinese Glutinous Rice Dumplings and Their Most Popular Varieties

Zongzi, also known as sticky rice dumplings, are a traditional Chinese food made from glutinous rice stuffed with various fillings and wrapped in bamboo, reed, or other large flat leaves. They are typically steamed or boiled. 

Zongzi is traditionally associated with the Dragon Boat Festival, commemorating the death of Qu Yuan, a patriotic poet from the kingdom of Chu. He drowned himself in the Miluo River in 278 BC, and people threw rice dumplings into the river to keep fish from eating his body.

Zongzi has been eaten during Dragon Boat Festival since the Han dynasty (2nd–3rd centuries). The shapes and fillings of zongzi have evolved over centuries, with regional variations reflecting local tastes and available ingredients.

Types of Zongzi

Zongzi come in a wide variety of flavors and fillings, which can be broadly categorized into sweet and savory types. Here are some common types:

Savory Zongzi

1. Pork Zongzi (肉粽) - The most popular savory variety, usually filled with marinated pork belly, sometimes accompanied by mushrooms, salted egg yolks, chestnuts, and dried shrimp.

2. Duck Egg Zongzi (鹹蛋黃粽) - Filled with salted duck egg yolk, often combined with pork or chicken.

3. Bean Zongzi (豆粽) - Contains various types of beans such as mung beans or red beans, often with pork or other savory ingredients.

Sweet Zongzi

1. Red Bean Paste Zongzi (紅豆沙粽) -Filled with sweetened red bean paste, providing a delightful, sweet flavor.

2. Lotus Seed Paste Zongzi (蓮蓉粽) - Filled with sweet lotus seed paste, commonly found in Southern China.

3. Jujube Paste Zongzi (棗泥粽) - Filled with sweet jujube (Chinese date) paste, offering a unique and sweet taste.

4. Chestnut Zongzi (栗子粽) - Filled with sweet chestnuts, either whole or in paste form.

5. Plain Zongzi (素粽) - A simple, plain variety made without any filling, often enjoyed with sugar or syrup.

6. Jianshui Zongzi (碱水粽子) - Alkaline water zongzi, yellow in color, often cooked plain with just the glutinous rice and served either plain or with sugar / palm sugar.

Vegetarian Zongzi

1. Mushroom and Bamboo Shoot Zongzi (香菇竹筍粽) - Filled with mushrooms and bamboo shoots, often seasoned with soy sauce and other vegetarian-friendly seasonings.

2. Vegetable Zongzi (素菜粽) - Contains various vegetables like carrots, corn, and beans, providing a savory vegetarian option.

3. Sweet Potato Zongzi (紅薯粽) - Made with sweet potatoes, offering a sweet and nutritious vegetarian choice.

4. Mixed Nuts and Seeds Zongzi (雜豆粽) - Filled with a variety of nuts and seeds, sometimes combined with beans for a nutritious and crunchy filling.

Regional Variations

1. Cantonese Zongzi (廣式粽子) - Often larger, with a variety of savory fillings such as marinated pork, mung beans, and salted egg yolks.

2. Shanghai Zongzi (上海粽子) - Known for their sweet varieties filled with red bean paste or jujube paste.

3. Hokkien Zongzi (閩南粽) - Typically includes ingredients like pork, mushrooms, chestnuts, and salted egg yolks.

4. Taiwanese Zongzi (台灣粽子) - Often contains dried shrimp, shiitake mushrooms, and peanuts, with both savory and sweet varieties available.

Crystal Zongzi (水晶粽)

Crystal zongzi, also known as "shui jing zong" (水晶粽), are a unique and visually striking variation of traditional zongzi. They are made using a translucent glutinous rice flour or sweet potato starch dough, which gives them a crystal-clear appearance after cooking. These zongzi are often filled with sweet fillings and are popular for their delicate texture and aesthetic appeal. 

Crystal zongzi have a translucent, glass-like appearance, making them very attractive. The outer layer is smooth and slightly chewy, while the fillings are soft and sweet. They are often served as a dessert, especially during festive occasions.

Common Fillings for Crystal Zongzi are Sweet Red Bean Paste, Lotus Seed Paste, Jujube Paste, Sweetened Mung Beans, Mixed Nuts and Seeds.

Sago Zongzi (西米粽)

Sago zongzi are another delightful variation, using sago pearls (small, transparent starch balls extracted from the sago palm) instead of the traditional glutinous rice. These zongzi have a unique texture and are often enjoyed for their light and chewy consistency.

Common Fillings for Sago Zongzi are Coconut Milk and Sugar, Red Bean Paste, Lotus Seed Paste, Taro Paste, Fruits. 

Sago zongzi have a slightly transparent appearance, similar to crystal zongzi but with the distinct look of sago pearls. Chewy and slightly gelatinous in texture, offering a different mouthfeel compared to traditional rice-based zongzi. These zongzi can be served chilled or at room temperature and are often enjoyed as a refreshing treat.

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Taiwanese Savoury Rice Cakes - Wa Gui 碗糕

 

Wa-gui 碗糕, a popular Taiwanese dish, is versatile and enjoyed for breakfast or as a snack. It can consists of pure rice flour paste steamed in a rice bowl, then garnished with soy sauce and minced garlic. Other variations incorporate fillings like duck egg yolk, mushrooms, minced pork, or shrimp mixed into the rice flour paste and steamed together in the bowl.

Ingredients (to fill 4 bowls):

For Braised Minced Pork:

- 120g minced pork

- 8 shiitake mushrooms, dried

- 2 eggs, boiled

- 1 tablespoon fried shallots or garlic

- 1 tablespoon soy sauce

- 1 teaspoon sugar

- A pinch of white pepper

- 50ml water

Rice Flour Bowls:

- 140g rice flour

- 50g tapioca starch

- 650ml water

- 1/2 tablespoon oil

- 1/4 teaspoon salt

- 1/4 teaspoon sugar

Instructions:

Braised Meat:

1. Rinse the dried shiitake mushrooms, remove the stems, and soak them in water until softened.

2. Boil the eggs until cooked, peel them

3. Heat pan over medium heat. Sauté the minced pork until browned. Add fried shallots (or garlic) and soaked shiitake mushrooms, stirring until fragrant.

3. Add eggs in, soy sauce, sugar, white pepper, and water to the pan. Simmer over low heat for a few minutes, allowing the flavors to meld.

 

Flour Bowls:

1. In a mixing bowl, combine rice flour tapioca starch, salt, pepper, sugar and oil. Gradually pour in 100ml of water while stirring to form a smooth paste.

2. Boil the remaining 400ml of water in a pot. Once boiling, pour the hot water into the rice flour paste, stirring quickly. The boiling water will partially cook the paste.

Assembly:

1. Pour the paste into small bowls, filling them about three-quarters full and smoothing the surface. This should yield approximately 4-6 bowls, depending on the size.

2. Place half a shiitake mushroom, a spoonful of minced pork, and half of a braised egg (or a salted egg yolk) on top of each rice flour bowl.

3. Place the bowls into a steamer or pot and steam over high heat for 25-30 minutes.

4. After steaming, let the bowls sit in the pot for 20-30 minutes before removing.

5. Drizzle with sauce, enjoy!

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Chocolate Chip Cookie Cheesecake

 

A delicious cheesecake with a chocolate chip cookie bottom, combining different textures and flavors. It's one of my favorite bakes.

Check out my Polish Teardrop Cheesecake Recipe LINK

Ingredients:

Chocolate Chip Cookie Layer:

- 1 egg

- 60g brown sugar

- 45g oil

- 70g all-purpose flour

- 30g cornstarch

- 4g baking powder

- 60g chocolate chips

Cheesecake Layer:

- 250g cream cheese

- 2 eggs

- 40g sugar

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.

2. Prepare Cookie Layer:

   - In a mixing bowl, beat together the egg, brown sugar, and oil until well combined.

   - Sift in the flour, cornstarch, and baking powder. Mix until a dough forms.

   - Fold in the chocolate chips until evenly distributed.

   - Pour into the prepared cake pan. Leave some to place on top of cheesecake.

   - Bake at 180 degree Celsius for 5 minutes.

3. Prepare Cheesecake Layer:

   - In another mixing bowl, beat the cream cheese with sugar until smooth and creamy.

   - Add the eggs gradually, and continue beating until well combined and smooth.

4.  Assemble and Bake:

   - Pour the cheesecake batter over the chocolate chip cookie layer.

   - Smooth out the top with a spatula.

   - Add the rest of the batter on top.

   - Optionally, sprinkle some additional chocolate chips.

   - Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set and the edges are slightly golden brown.

5. Cool and Serve:

   - Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes.

   - Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.

   - Allow it to cool completely before slicing and serving.

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Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Check out my Korean Mayak Eggs Recipe LINK

 Ingredients:

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions:

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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Polish Apple Pancakes - Racuchy z Jabłkami

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

Check out my Banana Chocolate Racuchy Recipe LINK

Check out my No Yeast Strawberry Racuchy Recipe LINK

Ingredients:

- 250g all-purpose flour

- 25g fresh yeast (or 8g dry yeast)

- 180ml warm milk

- 40g sugar

- 1 egg

- 2 apples

Instructions:

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 30-60 minutes, or until it doubles in size.

4. Prepare the Apples:

   - While the dough is proofing, peel and core the apples. 

   - Cut them into small cubes or thin slices, depending on your preference.

5. Incorporate the Apples:

   - Once the dough has risen, add the chopped apples to the batter. 

   - Gently fold them in until evenly distributed.

6. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

   - Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

7. Serve:

   - Serve the apple pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream. 

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Barszcz Czerwony - Polish Red Borscht

Barszcz Czerwony is a traditional Polish beetroot soup, known for its deep red color and slightly sweet, tangy flavor. It’s commonly served during Christmas Eve (Wigilia) with uszka (small dumplings), but it can also be enjoyed year-round, often served clear or with boiled potatoes or other vegetables.

Ingredients:

- 3 medium-sized beetroots

- 1 small carrot

- 5-6 cloves of garlic

- 1-2 tbsp vinegar

- Salt, to taste

- Pepper, to taste

- Sugar, to taste

- 1-2 bay leaves

- 2-3 allspice berries

- Marjoram, to taste

Instructions:

1. Prepare Vegetables:

   - Peel the beetroots and cut them into smaller pieces.

   - Peel and dice the carrot.

   - Peel the cloves of garlic.

2. Cooking:

   - Place the prepared vegetables and garlic in a large pot.

   - Add the vinegar, salt, pepper, sugar, bay leaves, and allspice to taste.

   - Pour enough water into the pot to cover the vegetables.

3. Boiling:

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to medium-low and simmer until the beetroots are soft, typically around 30-40 minutes.

4. Finishing Touch:

   - Towards the end of cooking, add the marjoram to the soup and stir to incorporate.

5. Serving:

   - Serve the soup as a clear broth to drink, or with dumplings (uszka).

   - If desired, you can add cream to the soup before serving, which will turn it pink and add a creamy texture.

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