Red Date Zongzi Recipe (Sticky Rice Dumpling)

Red Date Zongzi (Sticky Rice Dumpling) is a traditional delicacy enjoyed during the Dragon Boat Festival and a cherished dish in Northern China. Made with glutinous rice and sweet red dates wrapped in bamboo leaves, this version is naturally sweet, beautifully fragrant, and wonderfully chewy. It also happens to be my family’s favorite! Whether you’re celebrating the holiday or just craving a nostalgic taste, this recipe will show you how to make Red Date Zongzi step by step at home.

Red Date Zongzi Recipe

Serves: 12 zongzi
Prep time: 1 hour
Rest time: overnight
Cook time: 2 hours

Ingredients:
36–48 bamboo leaves
3 cups short-grain (round) glutinous rice
1 tablespoon sugar
2 cups dried red dates, pits removed

Red Date Zongzi Instructions

1. Prepare the ingredients:

• Rehydrate the bamboo leaves in water overnight. Rinse thoroughly and drain well.
• Rinse the glutinous rice and soak it for at least 4 hours or overnight. Drain completely.
• Rinse and drain the dried red dates.
• In a mixing bowl, combine the soaked rice with the sugar. Mix well and set aside.

2. Assemble the zongzi:

• Work with 3 bamboo leaves at a time. Dry with paper towels and trim about 1 inch off the ends with kitchen shears.
• Place the smaller leaf on top of the larger one, smooth sides up. Fold into a cone shape.
• Fill with 1 tablespoon of glutinous rice, 3 red dates (or more if desired), and top with another 3 tablespoons of glutinous rice.
• Use the third bamboo leaf to cover the cone. Fold the right side inward, then the left side, and wrap the remaining leaf around securely.
• Tightly wrap cooking twine around the zongzi several times and tie a knot to secure.
• Repeat the process for the remaining ingredients.

3. Cook the zongzi:

• In a large pot, place the zongzi in room temperature water. Make sure they’re fully submerged. Cover with a lid and bring to a boil over high heat.
• Once boiling, reduce heat to medium and cook for 2 hours. Check every 30 minutes and add hot water as needed to keep them submerged.
• When done, remove the zongzi and let them cool for about 30 minutes. This helps them firm up and hold their shape.
• Cut the twine and unwrap. Serve and enjoy!

Tips & notes

• Leaf prep is essential: Soaking and cleaning the bamboo leaves properly will make folding and wrapping easier.
• Soaking the rice: Don’t skip the soak—it helps ensure even cooking and a soft, sticky texture.
• Watch the water level: Always keep the zongzi submerged in water while boiling to cook evenly.
• Let them rest before opening: Cooling for 30 minutes allows the zongzi to firm up and makes them easier to unwrap.