If you want to wrap the zongzi in one minute, the initial shape is the key. As long as the first step is done, the back will be very simple, and the stuffing will not be exposed when cooking. Making zongzi is like playing for those who know it, and it is like a broken hand for those who can't. In fact, making zongzi is not as difficult as expected. As long as you pack about five zongzi, you will be familiar with it. Next, I will talk about my method of making zongzi.

Folding the middle into a triangular funnel shape is super simple. First, we take two pieces of zongzi leaves to stagger and overlap, then fold them in half by one third, and then cross the zongzi leaves into a triangle from the middle (the funnel should face itself, and the head and tail of zongzi leaves should face outward), so that the stacked funnel will be sealed at the bottom because of the folded place, so it will not expose the stuffing. After putting the stuffing in, squeeze the triangle flat by hand, and then press the head and tail of the zongzi leaf to cover the stuffing. If the zongzi leaf is too short, just put a zongzi leaf at the bottom and press it to wrap the thread.

Fold a triangle from the leaf head of zongzi, then put the stuffing, and then pull the leaf tail and wrap it around it. This method is simple and fast, and one leaf is enough, but this method must be tightened when wrapping the thread, otherwise it will be easy to expose the stuffing when cooking.

This method is a little complicated, but the wrapped leaves are beautiful. The method is to fold the funnel from one third of the leaves (note: the leaves should be cut flat and not beyond the edge of the funnel), put in the stuffing after folding, and then pull the leaves to cover the stuffing. After covering, fold the extra section in half to prevent the stuffing from being exposed, and then wrap it along the whole rice dumpling. When the leaves are wrapped, wrap the thread.

As long as you learn these three methods, making zongzi is a piece of cake, and you don't have to wriggle your hands and think hard about how to make it so as not to reveal the stuffing. More crucially, you can also use these three methods to wrap dumplings with Bao Butong fillings, because each wrapping method has different shapes, some are four corners and some are triangles, which also saves the trouble of wrapping dumplings with different threads.