Instant pot Chinese rice Zongzi recipe. Zongzi is a traditional Chinese dumpling that’s often eaten during Yuanxiao, a holiday in early January. This Instant pot Chinese rice Zongzi recipe is made from glutinous rice and filling.
Not very common to see zongzi made with long-grain rice, if at all. I remember my grandma used to make zongzi using bear short-grain rice, which was tastier.
When making these glutinous rice & millet zongzi, I mixed in some long-grain rice to make sure they didn’t fall apart. This dumpling uses just straight-up long-grain rice to be able to stay intact without any glutinous rice.
The dumplings are good, but they don’t have the same texture if I use a different flour. It’s expected since it uses a different type of flour than what is typically used when making dumpling dough.
I also sometimes use jasmine rice or a little bit of red rice. That way it adds some color to my meal. You can also use long-grain white rice, basmati rice, and brown rice.
If you want to make the zongzi later, soak them for 1 hour before boiling. This will help ensure that they are more flavorful and hold together better when steamed.
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Fill up the inner pot with water halfway. Then press the saute setting and bring water to a boil.
For savory zongzi, add 1/2 tsp of salt. Place the zongzi in an inner pot and cook them in a 6-quart instant pot for twelve to fourteen dumplings.
You'll need more water to ensure that the dumpling-making process is a successful one.
Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 50 minutes. Brown rice or basmati rice need exactly 1 hour. After that, remove the top and let it steam until it's fluffy.
Open the lid and use a tong to remove zongzi from the pot to a cooling rack.
Let the water drip down. The glutinous rice dumplings will still be soft to touch once they've been steamed for a day. I recommend waiting 24 hours before eating them.