25-Min Pork & Chestnut Rice Parcels
Sticky rice, savory pork, and sweet chestnuts wrapped in bamboo leaves and steamed—a streamlined weeknight take on zongzi. No folding origami required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 2 cups glutinous rice (sweet rice)
- ½ lb ground pork
- ¾ cup roasted chestnuts, halved
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 8 leaves bamboo leaves (or parchment squares)
- 3 tbsp scallions, chopped
- 1 tbsp ginger, minced
Instructions
- 1
Rinse rice under cold water until water runs clear. Cook rice with 2.5 cups water in a pot until tender and sticky, ~15 minutes.
- 2
While rice cooks, brown ground pork in a skillet over medium-high heat, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 3
Stir soy sauce, sesame oil, ginger, and scallions into the cooked pork. Remove from heat.
- 4
Fold cooked rice, pork mixture, and chestnuts together in a large bowl until evenly combined.
- 5
Place a bamboo leaf shiny-side down, add 3 tbsp rice mixture and 2 chestnut halves in the center, then fold corners up and tie with kitchen twine or a thin strip of bamboo.
- 6
Arrange parcels seam-side down in a steamer basket over boiling water. Cover and steam for 5 minutes until heated through.
Tools you’ll need
- medium pot with lid
- large skillet
- large mixing bowl
- bamboo steamer basket or metal steamer insert
- kitchen twine or bamboo strips
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
