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Vegan Zongzi Sticky Rice Dumplings Veggiekins Blog

Vegan Zongzi (Sticky Rice Dumplings)

  • Author: Remy Park
  • Total Time: 13 hours
  • Yield: 6-10 zongzi 1x


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. It’s vegan, gluten-free and only calls for a few simple ingredients.


Units Scale
  • 2030 dry bamboo leaves, for wrapping
  • 3 cups short grain, sweet glutinous rice
  • 1/2 lb dried shiitake mushrooms
  • 1 1/2 tbsp tamari, or gluten free soy sauce
  • 1 tsp salt
  • 1/4 cup raw peanuts

mushroom seasoning

  • 2 tbsp tamari
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp sugar
  • 1/2 tsp five spice


Ingredient Prep

  1. 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.
  2. Once ready to assemble, drain the rice and add tamari and salt. Stir with a spatula to combine and set aside.
  3. Give your peanuts a quick boil for 5 minutes, then set drain and set aside.
  4. To prepare your mushrooms, drain and squeeze out any excess water. Add the mushrooms to a small saucepan with sesame oil, then add all remaining ingredients and toss to evenly coat. Once the sauce has been absorbed, remove from the pan and cut into bite sized chunks.
  5. Finally, to prepare your bamboo leaves, remove them from the water and gently scrub both sides to remove any debris and dirt. Return the leaves into a fresh container of water to sit while you assemble. If you find your leaves to be tough, you can boil them to help soften them further.


  1. 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.
  2. Add in your fillings (I like to add about 1-2 tbsp of mushrooms and peanuts) followed by more rice to top it off.
  3. 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 with cotton string and secure.

Cooking the Zongzi

  1. To cook your zonzgi, you want to add it to a large pot and cover with water. Bring to a low boil, then let simmer for 2-3 hours.
  2. 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.
  3. Alternatively, you can pressure cook your zongzi for about 45 minutes.
  • Prep Time: 10 hours
  • Cook Time: 3 hours