15-Min Pork Zongzi with Sweet Chili Dip
Crispy pan-fried dumplings filled with seasoned pork and sticky rice, served with sweet chili sauce and fresh cherry tomatoes. A weeknight spin on the classic that skips the bamboo-leaf wrapping for maximum speed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 18g
Ingredients
- 6 oz ground pork
- 1.5 cups cooked sticky rice (or sushi rice), divided
- 1.5 tbsp soy sauce
- ½ tbsp sesame oil
- 2 tbsp fresh scallions, chopped
- 4 oz sweet chili sauce
- 8 count cherry tomatoes
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add ground pork and cook, breaking apart with a spoon, until no pink remains, about 4 minutes.
- 3
Stir in soy sauce, sesame oil, and scallions. Cook 30 seconds until fragrant, then remove from heat.
- 4
Mix the cooked pork into 1 cup of the sticky rice until evenly combined.
- 5
Wet your hands lightly. Scoop 2 tbsp of pork-rice mixture into your palm, flatten it, then fold edges to seal into a ball.
- 6
Return skillet to medium-high. Fry balls, turning often, until edges turn golden and crispy, about 3 minutes total.
- 7
Serve hot with sweet chili sauce and cherry tomatoes on the side.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon
- bowl
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