How to make four-cornered rice dumplings in 13 steps?

First take out a clean rice dumpling leaf. This is a big one. For large ones, just one piece is enough. Place the rice dumpling leaves face up, about one-third of the way past the end of the leaf, and fold it inward about a centimeter or two.

These are two small rice dumpling leaves. The two smaller ones are folded face up and wrapped.

It is at this third point, about one or two centimeters inward, that I hold it with the fingers of my right hand and fold it up.

After folding, it looks like this, with the tail of the rice dumpling leaf facing you.

This is the corner that was folded up just now.

Hold the rice dumpling leaves with your left hand, and put the glutinous rice in with your right hand. Don’t be greedy for too much, otherwise the two sides will not be folded in when wrapping, and the rice dumpling leaves will break easily if you toss them harder, and they will also explode when cooked. (When putting the filling, you usually put a spoonful of glutinous rice first, then the filling, and then another spoonful of glutinous rice. In short, try to put the filling in the middle)

Press down the tail of the rice dumpling leaves.

Press down the left side like this and hold it with your thumb to ensure that the glutinous rice is wrapped in the rice dumpling leaves.

Do the same on the right side and hold it with your fingers.

Fold the grown rice dumpling leaves to the side, either left or right, and fold out a corner.

Hold down.

Tie the rope, be sure to tie it tightly and knot it.

Make sauce, sauce, and then wrap a big four-cornered rice dumpling.

A pot of rice dumplings is also good~