Correct. Regular zhong zi (I have no idea if I’m romanizing that correctly!) is just soaked glutinous rice with a bit of salt or other flavoring, and then the fillings.
The kind I’m referring to is the kind they actually call lye water zhong zi. 
[https://thewoksoflife.com/alkaline-rice-dumplings-zongzi/]
The rice is soaked overnight with added lye water to make it stickier, and then some lye water added during cooking.
