The Wrapping Method of Triangular Rice Dumplings
by Eyebrow
Favorite
Difficulty
Normal
Time
2h
Serving
3
Legend has it that the dumplings were created to commemorate Dr. Qu Yuan. After Qu Yuan was thrown into the river, the people on the banks of the Miluo River wrapped glutinous rice with dumpling leaves and threw them into the river in order to fear that the fish would bite him.
The legend is a legend after all, but the fragrance of the zong leaves penetrates into the glutinous rice, and the various salty and sweet fillings are added. Who can resist such a delicacy?
The Jiaxing rice dumplings in the name of Qi are used to wrap the rice dumplings, while we use reed leaves. Reed leaves are slender and longer than ruo leaves, usually 3 reed leaves are used to wrap a zongzi. The reed leaves are divided back. The way to distinguish is to look at the leaf tendons. The concave side of the leaf tendons is the front side, and the convex side is the back side. When stacking reed leaves, the front is facing upwards (in contact with glutinous rice), and after being circled into a funnel shape, the outermost leaf is at the bottom.
The glutinous rice for making meat dumplings should be marinated in soy sauce in advance. Fatty and lean pork belly is best for the meat. It is also marinated in soy sauce in advance. My mother-in-law also soaked in dried malan and chopped them together and wrapped them in the dumplings. The scent of reed leaves and the scent of Malan are incredibly delicious. Sweet rice dumplings are usually mixed with red beans and peanuts and glutinous rice. The center of the rice dumplings is wrapped with a candied date, which is also very sweet. My dad used to prefer red bean paste dumplings, but the technique of making bean paste dumplings is better, otherwise the rice grains will be easily mixed.
This video mainly introduces the wrapping method of triangular rice dumplings, which is a common wrapping method in our local area. Welcome my mother-in-law to come on stage!
The legend is a legend after all, but the fragrance of the zong leaves penetrates into the glutinous rice, and the various salty and sweet fillings are added. Who can resist such a delicacy?
The Jiaxing rice dumplings in the name of Qi are used to wrap the rice dumplings, while we use reed leaves. Reed leaves are slender and longer than ruo leaves, usually 3 reed leaves are used to wrap a zongzi. The reed leaves are divided back. The way to distinguish is to look at the leaf tendons. The concave side of the leaf tendons is the front side, and the convex side is the back side. When stacking reed leaves, the front is facing upwards (in contact with glutinous rice), and after being circled into a funnel shape, the outermost leaf is at the bottom.
The glutinous rice for making meat dumplings should be marinated in soy sauce in advance. Fatty and lean pork belly is best for the meat. It is also marinated in soy sauce in advance. My mother-in-law also soaked in dried malan and chopped them together and wrapped them in the dumplings. The scent of reed leaves and the scent of Malan are incredibly delicious. Sweet rice dumplings are usually mixed with red beans and peanuts and glutinous rice. The center of the rice dumplings is wrapped with a candied date, which is also very sweet. My dad used to prefer red bean paste dumplings, but the technique of making bean paste dumplings is better, otherwise the rice grains will be easily mixed.
This video mainly introduces the wrapping method of triangular rice dumplings, which is a common wrapping method in our local area. Welcome my mother-in-law to come on stage!
