Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Tofu zongzi steamed with fresh coriander
Fresh tofu and mushroom zongzi

Sticky rice zongzi with tofu and mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Zongzi is traditionally made from sticky rice grains (glutinous rice) wrapped in bamboo leaves, a signature dish of the Dragon Boat Festival. This recipe is an exciting modern variation using dough kneaded from rice flour instead of classic rice grains, similar to 'Tangyuan' dumplings but shaped like Zongzi. The umami-bomb filling of tofu and mushrooms creates a perfect contrast with the neutral, slightly chewy rice dough. During steaming, the scent of the wrapper leaf gently infuses the dough, lending it an earthy aroma.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Steamer (bamboo or metal)
  • Frying pan for filling)
  • Mixing bowl
  • Scissors and kitchen twine

Allergen Information

⚠️ Soya
⚠️ Sesame seeds
⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the dried mushrooms in hot water for 20 minutes, then squeeze out and chop finely. Soak the leaves (or rice straw) as well so they are pliable.

Tip: Do not throw away the mushroom soaking water, it is full of flavour – use it for soup!
2 ✓

Mix the rice flour with the hot water. Knead until you get a smooth, mouldable dough that doesn't stick to your hands. Cover and rest.

Tip: The hot water partially 'pre-cooks' (gelatinises) the starch, making the dough more elastic and less brittle.
3 ✓

Prepare the filling: mash the tofu with a fork or cut into tiny cubes. Chop the garlic.

Tip: The drier the tofu, the better it browns.
4 ✓

Heat the sesame oil, fry the garlic in it, then add the mushrooms and tofu. Fry for 5 minutes. Season with soy sauce and sugar, mix, then let cool.

Tip: The filling should be intense in flavour (slightly saltier), as the rice dough is neutral and will tone it down.
5 ✓

Shaping: Pinch balls from the dough, flatten in your palm. Put filling in the centre, then close into a ball. Fold a cone from the soaked leaves, place the ball inside, wrap tightly into a pyramid shape, then tie.

Tip: If you struggle with the pyramid fold, make simple parcels; the main thing is that the leaf completely covers the dough.
6 ✓

Place the parcels in a steamer and steam for 30 minutes from boiling.

Tip: The dough expands during steaming, so don't tie the twine too tight, but not loose either so it doesn't leak.
7 ✓

Let cool slightly before unwrapping. Serve sprinkled with fresh coriander.

Tip: Most delicious when lukewarm, when the dough is still soft but holds its shape.

Recipe FAQ

Where can I get bamboo leaves?
Dried bamboo leaves (Zongzi leaves) are available in Asian shops. Must be soaked before use to be pliable. If unavailable, you can experiment with baking paper, but the taste experience will differ.
The dough melted during steaming.
Likely the dough was too soft, or you didn't seal the leaf well. Rice flour dough is sensitive; exact water ratio is important.

Ingredients

  • 200 g Glutinous rice flour
  • 150 ml Hot water
  • 200 g Firm tofu
  • 50 g Dried shiitake mushrooms
  • 2 cloves Garlic
  • 1 tbsp Sesame oil
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sugar
  • 1 bunch Fresh coriander
  • 10 Zongzi leaves (bamboo leaves) and twine