Boat Dumpling Method

Name: Boat Dumpling Method
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Zongzi; Some Cotton thread and rice dumplings

by Love in Xia Ying

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

We have been making zongzi like this since we were young, and we don’t know what zongzi is called. Let's name the ship-shaped zongzi for the time being 😊
Last year, I took a photo of the zongzi bag method, but the picture of the bag was deleted by the child, and now I am adding it.
The cotton thread used to tie the zongzi can also be replaced with waterweed or bamboo mat. The method is basically the same. The difference is only at the last point. If it is a bamboo mat when tying the knot, twist the two threads and twist them. You don’t need to tie the knot, and plug it inside (it’s hard to tell. ), but you need to tie the zongzi tightly and forcefully, and the corners of the bamboo stick are too sharp, and it is easy to accidentally scratch your hands when you pull it, so I don't use the bamboo stick now.
I took a video, but I couldn’t find how to upload the video. 😁
I don’t know if I can understand it when I look at the picture. "

Ingredients

Some Zongzi
Some Cotton Thread And Rice Dumplings

Boat Dumpling Method

1. Put two or three zong leaves together, nest in the palm of your hand, put glutinous rice, pay attention to the palm of your hand, make a half-made fist.

2. Put your favorite fillings.

3. Cover with a layer of glutinous rice. Try to cover the filling as much as possible. The middle of the zongzi is high and the ends are low.

4. Cover with a small zong leaf. Note that the two zong leaves underneath are outside, and the covered zong leaves are inside.

5. Place one end of the zongzi on the table top, and fold the zong leaves inside.

6. Fold the other side immediately.

7. Fold in the zongye to the bottom and hand it to the hand holding the zongzi.

8. Turn the head over and fold the other end in the same way. If the glutinous rice filling in the zongzi is not stylish enough, you can close the folded end and fold it again.

9. Also fold the two sides to face each other.

10. Fold the zongye to the bottom and hold it. The two ends are folded. At this time, shape the zongye with your hands if you are not satisfied.

11. Started to tie zongzi. The hand holding the zongzi presses the cotton thread from the bottom of the zongzi, and the head of the cotton thread should be longer than the whole zongzi.

12. Start winding from the end of the zongzi. Remember to wind it tightly, so the cotton thread in the previous step should be tightened at the bottom of the zongzi.

13. After winding it once, wind it again. You can wrap one or two more turns at the beginning.

14. Wrap a circle at a little interval, depending on the length of the zongzi.

15. When approaching the tail of the zongye, turn the zongzi around and continue to tie it.

16. Tie tightly round and round, or it will burst when you cook it.

17. Knot when tied to the end.

18. Cut off the excess cotton thread.

19. The package looks good.

20. The bottom of the zongzi is like this. The cotton thread that is slanted is pressed in the hand of the zongzi at the beginning, and it is longer than the zongzi, so it can be tied up when the knot is finally tied.

21. Cooked rice dumplings. We cook the zongzi by boiling water and then adding the zongzi, and then stewing and stewing it all the time. There is no firewood stove now. I used an electric pressure cooker to stew two beans and tendon stalls, and the stew until the meat is rotten and delicious. When eating rice dumplings, don’t worry about the knots that are tied up, just pull a loop of thread to the zongzi head, and the other loops will be loosened.