Traditional Jujube White Rice Dumplings
1.
The zong leaves are boiled in boiling water for 5 minutes in advance and then soaked for more than two hours.
2.
Jujubes should also be soaked in advance. I chose Xinjiang jujubes, which are full, thick and sweet.
3.
Soak the glutinous rice in advance for at least two hours, and just grind it by hand to break it easily.
4.
The jujube is relatively large, so you need to tear it open with your hands to remove the jujube core, which makes it easier to eat.
5.
The next big thing is here, start to wrap the zongzi, enclose the zong leaves into a funnel shape, and the sharp corners at the bottom should be folded over so that the rice should not be leaked.
6.
Put a spoonful of glutinous rice first, and then put the jujube.
7.
Finally, put in the rice, but not too much, it is about eighty full. The left thumb presses the two sides of the funnel, and the remaining zong leaves are folded forward, and then the corners are wrapped tightly. This process is difficult to describe in the description. You can make rice dumplings all at once, so you can practice it yourself, or watch the video a few times to master it.
8.
Finally, tie it tightly with cotton thread.
9.
Put all the cooked rice dumplings into a wok. The water in the dumplings must be higher than that of the dumplings. Otherwise, they will not be cooked properly. The important point is to use cold water pots, cold water pots, and cold water pots. The important things are said three times! Don’t use hot water, otherwise the rice dumplings won’t taste good!
10.
After the rice dumplings are boiled over high heat, they should be boiled for 2 hours on medium heat and soaked for 2 hours before eating!
