The dumplings need to be steamed for 10-15 minutes. Cooked rice dumplings, usually steamed for 10-15 minutes can be eaten. Usually fresh raw dumplings are not steamed, but cooked by boiling, because glutinous rice is rich in starch, carbohydrates and other nutrients, which are not well cooked, and cooking dumplings are usually more portion.

Zongzi:

Zongzi, steamed food made from glutinous rice wrapped in zongzi leaves, is one of the traditional festive foods of the Han Chinese. Zongzi as China's history and culture of the deepest accumulation of one of the traditional food, the spread is also very far. The custom of eating zongzi at the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries. Dumplings, that is, dumplings, commonly known as zongzi, the main material is glutinous rice, fillings, with Ruo leaves (or Shuu leaves, cambium leaves, etc.) wrapped and become a variety of shapes, the main pointy, quadrangular, and so on. Zongzi has a long history, initially used to worship ancestors and gods of the tribute. North and South called different, the northern production of millet, with millet to do zongzi, horn-shaped, ancient times in the north called "corner of millet". Due to the different dietary habits of different places, dumplings formed the North and South flavor; from the taste points, dumplings have salty dumplings and sweet dumplings two categories. Zongzi variety, from the filling point of view, the north has a package of small jujube Beijing jujube zongzi; the south has green beans, pork, bean paste, eight treasures, ham, mushrooms, egg yolks, and other fillings, which is represented by the Guangdong salted meat zongzong, Zhejiang Jiaxing zongzi. 2012 zongzi was selected for the documentary film "Tongue on the China" the second episode of the "staple of the story of the food" series of food one.