25-Min Pork & Chestnut Zongzi
Glutinous rice parcels folded in bamboo leaves with savory pork and chestnut filling. A TikTok-friendly shortcut to the classic: pre-cooked bamboo leaves, store-bought glutinous rice, and a quick-seared pork filling.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 16g
Ingredients
- 2 cups, cooked glutinous rice (sticky rice)
- ½ lb ground pork
- ¾ cup roasted chestnuts, halved
- 8 leaves bamboo leaves (pre-soaked dried)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 stalks scallions, chopped
- 1 tbsp ginger, minced
Instructions
- 1
Heat 1 tbsp neutral oil in a skillet over medium-high. Add ground pork and cook, breaking apart with a spoon, until no pink remains, ~5 minutes.
- 2
Stir in minced ginger, soy sauce, and sesame oil. Fold in chestnut halves and scallions. Taste and adjust seasoning; set filling aside.
- 3
Lay one bamboo leaf shiny-side down. Place 2 tbsp sticky rice in the center, then 1 tbsp pork-chestnut filling on top. Fold leaf into a tight pyramid: fold bottom corner up, then left and right corners over the top, tucking the final flap underneath.
- 4
Repeat with remaining leaves, rice, and filling until all are wrapped (makes 8 zongzi).
- 5
Bring a pot of salted water to boil. Submerge all zongzi and simmer for 10 minutes until they float and stay submerged.
- 6
Remove zongzi with a slotted spoon and drain briefly. Serve hot with extra soy sauce or chili oil for dipping.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- large pot
- slotted spoon
- cutting board
- knife
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.
