1, the millet washed, poured into a bowl;

2, rice dumpling leaves with a brush and rinsed, soaked in water for an hour or two, so that the rice dumpling leaves to fully absorb the water, so that the soft body;

3, the front end of the brown leaves hard tip parts with scissors cut off about an inch;

4, take two pieces of rice dumpling leaves overlap together;

5, in the rice dumpling leaves In one-third of the rice dumpling leaves into a funnel shape, pay attention to the tip of the funnel to overlap tight. Right hand with a spoon to dig some millet into, and in the middle of the clip a red date, until the amount of millet and the opening of the rice dumpling leaves flush. With your right hand, pinch the mouth of the rice dumpling leaf a little harder and narrower;

6. Cover the other end of the rice dumpling leaf with your left hand. Palm all the cover, pressure and wrap the body of the rice dumplings;

7, will be the excess of the rice dumpling leaves pinched together in the direction of the body of the dumplings folded up, with the palm of the whole body of the rice dumplings pinched tightly, rice dumplings and millet all wrapped up;

8, with the cotton thread in the middle of the rice dumplings tightly wrapped around a few times, in particular, to the section of the excess of the folded up leaves wrapped up tightly some of the end of which should be left a little longer line, make a knot in order not to avoid the spread of the line;

9, the dumplings into a pot of water soaked for at least three hours. Open fire, the dumplings? Cooked, about half an hour or so can enjoy the delicious la!

And millet dumplings compared to glutinous rice dumplings, more appetizing Oh ~