How to make triangular rice dumplings

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The method of making triangular rice dumplings is simple and easy. All you need is a wok. There is no need to fry, deep-fry or stew them. You can enjoy the delicious taste by serving them with clear soup.

1. Wash the leaves with cold water, then put them in a large pot and cook for 10 minutes after the water boils. Turn off the heat and simmer.

2. Soak the glutinous rice in cold water for three hours

3. After the glutinous rice is soaked, pour out the excess water

4. Prepare to start making zongzi. First, learn the front side of the zongzi.

5. Know the back side of the Zong leaf

6. Start making zongzi and put everything together

7. Use two wide leaves for the zongzi, place them in front of each other, and keep them one centimeter apart. Use three narrow leaves for the zongzi.

8. Fold the leaves in half as shown.

9. Fold the folded part back 5mm to the shape shown in the picture.

10. Turn your hand over and put a little glutinous rice and a red date in the lower corner.

11. Add some glutinous rice to the flat surface and put two candied dates.

12. You can add a little more rice

13. The height of the rice is 5 mm from the edge of the zongzi leaf. Use your right hand to cover the glutinous rice with the zongzi leaf as shown in the picture.

14. Hold the bottom corner with your left hand and use a double strand of white string (better if you have horseweed) with your right hand to wrap the zongzi, leaving a small end and wrap it twice clockwise, leaving a small section of string and cut it off with scissors.

15. Then go around from the back to the middle of the two circles in front and pass through from the bottom.

16. Turn it over and use another thread and the third diagonal line to go around it again and tie it up with the previous thread to keep it alive.

17. Then tie it up with the thread ends and leave it as a loose end. Then a zongzi is ready.

18. Use scissors to cut off the leaves that grow out of the rice dumpling

19. After all the zongzi are wrapped, start to arrange them. First, cut the extra small zongzi leaves into pieces and spread them under the pot, then put two chopsticks (I didn’t put them this time).

20. Crush the zongzi and put it on the stainless steel grate

21. Start putting the rice dumplings on the grate

22. Arrange everything on top, place a plate on top, press with a stone, pour in boiling water, remember to keep at least 1.5 cm away from the edge of the pot so that water does not spray out, cover the pot and cook, after the water is fully boiled, turn to low heat and cook for 5 and a half hours. Check the water in the pot every 20 minutes and add boiling water if it is less. If you add cold water, the dumplings will be undercooked.

23. After cooking, do not take the dumplings out. Cover the pot and simmer overnight. When you eat them in the morning, they are still hot, soft, glutinous and fragrant.

24. Here is a picture of a peeled zongzi

25. Dry the wrapped rice dumplings

In winter, you must drink some delicious soups. The stewed triangular rice dumplings are very delicious. You will feel very comfortable after drinking a few mouthfuls. It is also very appetizing and makes people unable to stop eating.