Not sure how to wrap zongzi? Learn how to make Chinese pressure cooker zongzi without all the fuss of wrapping and long cooking time. This no wrap pressure cooker zongzi cooks quickly and have that same great taste.
This no wrap easy pressure cooker zongzi (sticky rice dumplings) is for those of you who have been craving the taste of traditional zongzi but do not want to go through the hassle of wrapping and the long cooking time. Yup! That’s me this year! I made the traditional zongzi last year and the year before that. This year with all the DIY projects, I simply don’t have the time for that!
I talked at length about the story behind the tradition of eating zongzi and dragon boat festival. It’s one of the celebrations I look forward to every year. I love to eat zongzi, but this year I couldn’t be bothered to do the wrapping and long cooking time. I guess it’s also the fact that I have Instant pot and I want to try the instant pot version 🙂
WHY THE ZONGZI IS MUCH DARKER IN COLOR?
The zongzi I made here is more of the Indonesian Chinese version, where the sticky rice picks up the color from the dark soy sauce. I know the Chinese version is much lighter in color. You can omit the dark soy sauce if you want to.
TIPS ON HOW TO SUCCESSFULLY MAKE GOOD TASTING NO WRAP PRESSURE COOKER ZONGZI
1. Marinade the meat
This step is to ensure the meat gets maximum flavor. I recommend to marinade it for at least 4 hours and up to 12 hours
2. Use meat with fat
Zongzi is not one of the food that you want to use lean meat. The fat rendered from the meat will flavor up the zongzi nicely. The pork belly and Chinese sausage in this recipe do exactly that
3. Save the liquid from soaking the mushrooms
The liquid from soaking the dried shiitake mushrooms will add an extra boost of umami flavor to your zongzi
4. Stir fry the ingredients
It’s probably easier to just dump everything in the pot, but stir frying it really elevate the flavor to the next level
WHY I LOVE PRESSURE COOKER TO MAKE THIS NO WRAP ZONGZI
I love the convenience. There is no soaking of rice necessary and the cooking time is so much shorter compared to the traditional way of boiling it for 3-4 hours or longer!! I only need to pressure cook it for 30 minutes! Are you on board yet?
CAN I USED BAMBOO STEAMER TO COOK?
Yes, you can use bamboo steamer lined with bamboo leaves or parchment paper. Make sure you soak the bamboo leaves the night before so they are soft
My husband was very impressed with the taste. He said it tasted like traditional zongzi, minus the bamboo leaves wraps. Even the kids found this version very yummy!
No Wrap Easy Pressure Cooker Zong Zi
For the rice:
- 2 cups glutinous rice / sweet rice / sticky rice about 400 grams, rinse with water and drain off water
- 2 1/4 cups liquid from soaking mushrooms about 525 grams
- 1 bulb garlic chopped- divided to cook rice and meat
- 1 Tbsp Cooking oil
Things to do the day before-Marinade the meat:
- Cut the meat into bite size and the pour the marinade ingredients over and marinade for at least 4 hours or overnight
Cook the filling:
- Preheat the wok or skillet. Add 1 Tbsp of cooking oil and stir fry the garlic until fragrant. Add in pork and continue to stir fry until they change color
- Add in mushroom, Chinese sausages, and dried shrimp. Stir fry until fragrant and the pork is half-cooked. Set aside
Prepare the rice:
- Wipe the wok/skillet with a paper towel, don't worry if it's not super clean. Heat the wok/skillet again and add another 1 Tbsp of cooking oil. Add garlic and stir fry until fragrant
- Add the glutinous rice and the seasonings. Add the liquid (top up with water to make up to 2 1/4 cup if needed) and lower the heat to medium and continue to stir fry until glutinous rice absorbs the liquid
- Lightly brush the container you use to cook the sticky rice in, with cooking oil all over. Pour 2 cups of water into the inner pot of instant pot. Place the trivet in there. You can either spread half of the filling at the bottom of the container you will be pressure cooking the zongzi in, layer with the pre-cooked rice, then layer with the rest of the filling and salted egg yolks and then top with the rest of the rice. Use the back of the spoon to gently but firmly pressing everything down to pack it
- Or you can spread half of the rice in the container, then layer with the filling and salted egg yolks and then top with the other half of the rice and then use the back of the spoon to gently but firmly pressing everything down to pack it
- Cover the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure and set the timer to 30 minutes. Wait 10 minutes before releasing pressure
- They can be served warm or room temperature
Storing and reheating:
- Leftover can be stored in refrigerator for up to 3 days and then reheat in the microwave or steamer. You can store them in freezer for up to 1 month and reheat without thawing in microwave or steamer
If you cook zongzi in regular steamer:
- If you do not have a pressure cooker and will be steaming in regular steamer, make sure you soak the glutinous rice for at least 4 hours or overnight if you have the time. Then drain off water and follow the rest of the instruction and steam for 2 hours or longer until the sticky rice is cooked through and soft