Vegan Zongzi 粽子 (Sticky Rice Dumpling)

Jun 03, 2022 • Updated Jun 20, 2023

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This Vegan Zongzi recipe is the perfect way to enjoy classic Sticky Rice Dumplings without meat! It’s filled with flavourful mushrooms, peanuts, and sticky rice. This delicious dish is vegan, gluten-free, and only calls for a few simple ingredients.

five vegan zongzi dumplings in a pink bowl

What is Zongzi?

Zongzi (粽子) is a savory sticky rice dumpling wrapped in bamboo leaves or reed leaves, usually filled with pork belly, salted duck egg yolk, mushrooms, chestnuts, dried shrimp, and other ingredients. It’s common to make and enjoy zongzi during the Dragon Boat Festival (端午节), which occurs on the fifth day of the fifth month (according to the Chinese calendar).

It is said that people threw zongzi into the Miluo River in southern China, where poet Qu Yuan drowned himself to feed the fish so they would not feed on him. Legend believes that Qu Yuan took his own life in the river in 278 BC to protest against the corrupt and unjust practices of the government at that time.

The story of Qu Yuan and his patriotic spirit is commemorated every year during the Dragon Boat Festival when people race dragon boats and eat zongzi to honor his memory. While this dish is symbolic of Dragon Boat Festival, it can be enjoyed any time of year!

two hands holding a bowl filled with sticky rice dumplings tied in bamboo leaves.

What Makes This Recipe Great

The fillings vary based on region, and zongzi are enjoyed all over China, Hong Kong, and Taiwan, but this version is most similar to the version my grandpa used to eat. He would always eat his filled with dried shrimp, mushrooms, pork, and lots of peanuts.

To make this sticky rice dumpling vegetarian and/or vegan, you can simply substitute the meat with a vegan or vegetarian meat substitute (which is actually very commonly found in Taiwan due to the influence of the Buddhist religion) or use vegetables alone.

I decided to use savoury mushrooms and peanuts alone, but you can also add ingredients like carrots, sweet potato, or pumpkin. You can even play around with the grains used and throw in Job’s tears or millet.

This zongzi recipe is made with a few simple ingredients and is so easy to make at home!

one vegan zongzi wrapped in bamboo and sitting in a wooden bowl

Ingredients

To make this delicious vegan sticky rice dumpling, you’ll need a handful of ingredients:

Bamboo leaves. These are essential for the zongzi recipe as they are the vessel for the rice dumpling, and they actually do impart a nice flavour and aroma.
Sweet glutinous rice. This ingredient cannot be substituted with regular rice. Use short-grain glutinous/sweet rice.
Dried mushrooms. I used dried shiitake mushrooms which have amazing umami notes.
Peanuts. Typically raw is used, but I’ve found it works just as well with roasted peanuts.
Gluten-free soy sauce. Tamari also works!
Sesame oil. Just a touch of added flavour.
White pepper. This is one of my favourite underrated ingredients! We’re seasoning our mushrooms with this.
Chinese five-spice powder. To give that authentic flavour to the mushrooms.
Sugar.
Salt.

a sticky rice dumpling unwrapped to show the sticky rice filling

Step-by-Step Instructions

I like to think of making the sticky rice dumpling as a three-part event.

Ingredient Prep

Start by soaking your ingredients the night before. Add the rice to a large bowl and cover with filtered water, cover the peanuts with water in another smaller bowl, and in one more bowl, cover the dried mushrooms with water. In a large bowl or pan, cover your bamboo leaves with water and place a bowl or heavy object on top to submerge them in the water.
Once ready to assemble, drain the rice and add tamari and salt. Stir with a spatula to combine and set aside.
Give your peanuts a quick boil for 5 minutes, then drain and set aside.
To prepare your mushrooms, drain and squeeze out any excess water. Add the mushrooms to a small saucepan with sesame oil over medium heat, then add all remaining ingredients and toss to evenly coat. Once the sauce has been absorbed, remove it from the pan and cut into bite-sized chunks.
Finally, to prepare your bamboo leaves, remove them from the bowl of water and gently scrub both sides to remove any debris and dirt. Return the leaves to a fresh container of cold water to sit while you assemble. If you find your leaves to be tough, you can boil them to help soften them further.

Assembly

To assemble the zongzi, start by making a cone shape with one bamboo leaf. Hold it tightly in your left hand and add a spoonful of rice. Wrap another bamboo leaf around the front edge of your cone to elongate the walls and give you extra height to work with.
Add in your fillings (I like to add about 1-2 tbsp of mushrooms and peanuts), followed by more rice to top it off.
Gently fold the edge of the cone closest to you away from you and press down. Then fold each side inwards and finally fold the top down to close the cone. Holding it tightly, wrap it with cotton string, and secure it.

Cooking the Zongzi

To cook your zongzi, you want to add it to a large pot and cover it with water. Bring to a low boil, then let simmer for 2-3 hours.
You’ll want to continuously top it off with hot water to ensure that the zongzi is always submerged, so using a hot water kettle is the easiest way to do this.
Alternatively, you can pressure cook your zongzi in an Instant Pot for about 45 minutes.

The steps themselves are quite simple, but this sticky rice dumpling dish does require some time and patience. It’s a fun but rewarding process.

a pot of water with zongzi dumplings resting inside

Secrets to Success

Bamboo leaves. Please do your best to find bamboo leaves for this. Banana leaves may work in a pinch, but it’s highly recommended to find the bamboo leaf. You can find them sold dry at most Asian grocery stores.
Cotton string. You want to use cotton string or twine and make sure it’s something that can withstand boiling water. You absolutely need this in order to keep your dumplings nice and tight in the bamboo leaf.
Steamer basket. This is optional, but I highly recommend it for re-heating Zongzi once ready to enjoy.
Ingredients: My best recommendation is to check out your local Chinese grocery store, Chinatown, or general Asian markets.

Serving Tips

When you’re ready to eat your sticky rice dumpling, you can wrap it with a damp paper towel or kitchen cloth and microwave or steam it in a steamer basket until warm through.
Peel open the leaves to reveal your delicious rice, and enjoy!

Storage Tips

Because these are quite a labour of love to make, I usually end up with leftovers, and I like to freeze them for future enjoyment.
They can stay in the freezer in an airtight container for about 3-4 months or in the refrigerator for 2-3 days.

and overhead shot of a sticky rice dumpling on a pink plate with chopsticks

Recipe FAQs

What is Zongzi called in English?

Zongzi is referred to as Sticky Rice Dumpling in English.

Do you eat the bamboo leaves in zongzi?

No, the bamboo leaves used to wrap zongzi are not meant to be eaten. They are used only as a wrapping to hold the rice and fillings together during cooking. The leaves give the rice a distinctive flavor and aroma, but they should be removed before eating the zongzi.

More Taiwanese Recipes to Try

Radicchio Salad with Lemon Oil Dressing

Crunchy Pad Thai Inspired Salad

Easy Quinoa Salad with Lemon Shallot Dressing

Kale and White Bean Salad – Erewhon Copycat

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

Vegan Zongzi 粽子 (Sticky Rice Dumpling)

What is Zongzi?

What Makes This Recipe Great

Ingredients