20-Min Pork Zongzi (No Wrapping)
Sticky glutinous rice layered with savory pork, soy, and ginger — all the zongzi flavor in a sheet-pan dump that skips the bamboo-leaf folding. Ready in 20 minutes, tastes like the real thing.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- ½ lb pork shoulder, ground
- 2 cups cooked glutinous rice (sticky rice)
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 2 stalks green onion, chopped
- 1 tbsp sesame oil
Instructions
- 1
Cook ground pork in a 12-inch skillet over medium-high heat, breaking it up with a spoon, until no pink remains, ~6 minutes.
- 2
Add ginger and cook for 30 seconds until fragrant.
- 3
Stir in soy sauce, then fold in the cooked sticky rice until fully combined.
- 4
Cook, stirring occasionally, until the rice is heated through and starts to stick together, ~3 minutes.
- 5
Remove from heat and drizzle with sesame oil.
- 6
Divide into bowls and top with green onion. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- rice cooker or pot (for pre-cooked rice)
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