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Chinese Beef Zongzi Recipe (Dragon Boat Festival Special)

Byamazingfoodstv


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Dragon Boat Festival is right around the corner (June 10th, 2024). One of its highlights is enjoying Zongzi, also known as sticky rice dumplings wrapped in bamboo leaves, a traditional delicacy originating during China’s Warring States Period over 22 centuries ago. There is something unique about bamboo leaves. It is so fragrant and iconic. This zongzi also has a sense of fried shallots and scallions. Just looking at the gooey rice and abundant fillings, my mouth is drooling. I will be honest, making zongzi is complicated and time-consuming, but it is truly delicious! I will guide you step by step and go into every detail to ensure your success. Happy Dragon Boat Festival.

Ingredients (makes 12 Zongzi)
800g / 1.76 lbs / 4 cups of glutinous rice (Amazon Link –
3 tbsp of vegetable oil
3 scallions, diced
2 shallots, diced
4 tsps of dark soy sauce (Amazon Link –
24 pieces of bamboo leaves (Product Link –
12 salted egg yolks
45g / 1.6 oz dried shiitake mushrooms (Amazon Link –

To Marinate the beef
400g / 14 oz of beef
4 cloves of garlic, grated
1/2 inch of ginger
1 big piece of fermented bean curd (Amazon Link –
1 tbsp of dark soy sauce (Amazon Link –
1 tbsp of oyster sauce (Amazon Link –
1 tbsp of soy sauce (Amazon Link –
1 tsp of salt
1/2 tsp of five-spice powder (Product Link –
1/2 tsp of black pepper
1/2 tsp of Sichuan Peppercorn powder (Product Link –
1 Tbsp of chili flake
1/2 Tbsp of brown sugar

Ingredient Tips:
You can use beef chuck, brisket, shank, or other stew meat for this recipe.

If you can’t handle spicy food, you can skip the chili flake.

Fermented bean curd (腐乳) adds a unique flavor to char siu. When you shop in an Asian market, you may find a few different variations (Beijing style, Sichuan style, and Cantonese style). Please pick the Sichuan style, which should be cured in chili oil. If unavailable, substitute with 1 Tbsp of Japanese miso paste. While the flavor differs, miso is also a fermented soy product and will enhance the taste of your roasted pork. You can also check this video to learn how to make homemade fermented bean curd –

You’re most likely to come across two types of bamboo leaves in the Asian markets – dried and fresh. Fresh leaves usually are vacume sealed and they are ready to use after a quick rinse, while dried ones require rehydration first. This recipe needs 24 bamboo leaves, but I recommend preparing a little more just in case of some break. If you don’t know where to buy bamboo leaves, you can purchase it here –

If you don’t have salted egg yolks, use 12 boiled but peeled quail eggs. The flavor will be different, but quail eggs are also a popular item that Chinese people put into zongzi, so they will taste delicious.

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39 Comments

  5. I have had these, although maybe the recipe was a little different. My wife was not successful when she tried to show me how to fold up the leaves. I could help with the rest, but she did that herself.

  14. Thank you, Mandy for reminding us it's Zongzi Time of the Year. I love these and they freeze well. Therefore, it's worth all the time and efforts in making these for close friends and family — so just, double or triple this delicious Recipe! 💜

  16. I make something a little similar, Mexican tamales your version has more ingredients but looks delicious, I just got your wok from Amazon and can't wait to try it , pork and broccoli lo mein, the price of beef is crazy expensive, ill sub pork , new york

  17. Mandy, my favorite videos are your in-depth videos ❤ The ones you warn us about being complicated, but worth it. I have never been disappointed in any recipe I’ve tried from Souped Up Recipes. And I have tried MANY 🤩 Easily to complicated. Quick to time consuming. Never have I been disappointed ❤❤❤

  21. Missed this. Remembering my Fujian dad. Called Ma-chang by Hokkien migrant in the Philippines using pork or chicken, classically there is a version with dried shrimps too. I am excited to try making Mandy's recipe of Zhongzi. Jia you Mandy.

  22. I made your other zongzi recipe a few times after shopping at my local Asian market to gather the necessary ingredients. They were so delicious, but I think I’ll like these even more. I’m a vegetarian, so I’ll add the seasonings to just the shiitake mushrooms. The salted egg yolk is also so flavorful that I doubt very much anyone will miss the meat in my zongzi. Thank you for another fun recipe to try.

  26. Hi Mindy!!! These look super delicious. I always see my Chinese YTube friends making these. I never try tried them. Always wanted to. Looks a bit complicated…Nice Video!!!…🦋

  30. Hi Mandy!!
    Although I think it’s complicated, you have given such detailed information/instructions I think people could have a go….thank you for sharing with us, I always enjoy watching and listening so many thanks!!
    Have a great rest of the week and upcoming weekend Mandy
    🩷 Tina 🩷

  31. Memories of when I was young all the moms and grandma's get together and make hundreds and Dad's and Grandpa's Cooking them in a BIG Steal Can's 5-6 at a time all Day .. Don't see many doing that anymore .. Thanks for the Video's ..

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