Zongzi (粽子, pronounced “zohng-dzuh”) are sticky rice dumplings: savory or sweet fillings bundled inside bamboo leaves, tied tight, and steamed until tender. They’ve been made in Chinese communities for over two millennia, and they’re eaten every year at Dragon Boat Festival in honor of the poet Qu Yuan.

And zongzi are far from alone. Across Asia, nearly every culture has its own version of this tradition. In Vietnam, they are banh u tro. In the Philippines, machang. In Indonesia, bacang. In Japan, chimaki. In Thailand, ba-chang. In Cambodia, nom chang. Each culture brings its own leaves, fillings, and folding techniques, but the spirit is the same: something delicious, made by hand, wrapped with care, and shared with community.

At Austin Dragon Boat Festival, we are celebrating that shared tradition by making two varieties together, led by Chef Uyen Pham, with guidance from experienced community members who have been doing this for decades.