How to wrap triangular rice dumplings

Overview

Legend has it that Zongzi was created to commemorate Dr. Qu Yuan. After Qu Yuan threw himself into the river, the people along the Miluo River wrapped glutinous rice in Zongzi leaves and threw it into the river to avoid being bitten by fish. Legends are just legends after all, but with the fragrance of the rice dumpling leaves permeating the glutinous rice and adding a variety of sweet and salty fillings, who can resist such deliciousness? The famous Jiaxing Zongzi uses Ruo leaves to wrap the Zongzi, but we use reed leaves. Reed leaves are more slender than Ruo leaves, so three reed leaves are usually used to wrap a rice dumpling. Reed leaves are divided into backs. The way to distinguish them is to look at the leaf ribs. The concave side of the leaf ribs is the front side, and the convex side is the back side. When stacking the reed leaves, put them face up (in contact with the glutinous rice), and circle them into a funnel shape, with the outermost leaf at the bottom. The glutinous rice used to make meat dumplings must be marinated in soy sauce in advance. The meat is preferably fat or lean pork belly, which is also marinated in soy sauce in advance. My mother-in-law also soaks the rice with dried malan and then chops it up and wraps it in the meat dumplings. It has the fragrance of reed leaves and the fragrance of malan. It is extremely delicious. Sweet rice dumplings are usually made with adzuki beans, peanuts and glutinous rice mixed with a candied date wrapped in the center of the rice dumpling, which is also very sweet. My dad used to prefer bean paste rice dumplings, but the skill of making bean paste rice dumplings must be better, otherwise it is easy to get rice grains inside. This video mainly introduces how to wrap triangular rice dumplings. This is a common wrapping method in our local area. Welcome to my mother-in-law!

Tags

• snacks
• dragon boat festival
• adzuki beans
• glutinous rice
• peanuts
• pork belly
• soy sauce

Ingredients

Steps

1. 1 The picked reed leaves are cleaned and cleaned. The reed leaves have front and back sides. The reed leaves have concave ribs on the front side (left), and the reed ribs are on the back side (right).

   

2. 2 Choose 3 undamaged reed leaves and stack them face-up in a staggered manner to increase the width.

   

3. 3 Cut the heads of the reed leaves flush as shown in the picture.

   

4. 4 Bend the reed leaves into a funnel shape, but the tip must be closed without any holes. Pay attention to the stacking order of the reed leaves, with the upper reed leaves on the inside and the lower reed leaves on the outside. First put some glutinous rice on the bottom.

   

5. 5 Put a candied date in the middle (salty rice dumplings are meat in the middle) and fill them with glutinous rice.

   

6. 6 Fold the tail of the reed leaf to the front and left.

   

7. 7 Bend the reed leaf to cover the left side, then fold it to the middle and back to the right.

   

8. 8 Go around the right corner and bend forward to the right.

   

9. 9 Then fold it back around the middle corner and tie it with cotton rope.

   

10. 10 A triangular rice dumpling is ready. It’s still hard to express this series of actions clearly with words. Fortunately, there is a video. Please compare the video with the text and picture to understand. In the end, you must do it. If you don’t do it, you still can’t do it after watching it a hundred times.

    

11. 11 This is my first time making rice dumplings. I learned from my mother-in-law, so it is relatively easy to make candied date rice dumplings. The ones on the table are all made by me. In the video, it is my mother-in-law who is demonstrating how to make meat rice dumplings, which is more difficult.

    

12. 12 To cook rice dumplings, boil the water first, then add the rice dumplings and cook for about 2 hours.