Folding the middle into a triangular funnel shape is super simple. First, we stagger and overlap two zongzi leaves, 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 the zongzi leaves should face outward), so that the bottom of the stacked funnel will be sealed because of the folded place, and the stuffing will not be exposed. After the stuffing is put in, squeeze the triangle flat by hand, and then press the head and tail of the zongzi leaves on the stuffing. If the zongzi leaves are 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 in the stuffing, and then pull up the leaf tail to wrap it. This method is simple and quick, one leaf is enough, but it must be tightened when wrapping the thread, otherwise it will easily expose the filling when cooking.
This method is a bit 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 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 exposing, and then wrap it along the whole zongzi. After the leaves are wrapped, wrap the thread.
As long as you learn these three methods, making zongzi is a piece of cake. You don't have to be in a hurry and think hard about how to do it so that it won't reveal itself. More importantly, you can also use these three methods to fill jiaozi in Bao Butong, because each method has different shapes, some are quadrangular and some are triangular, which also saves the trouble of wrapping jiaozi with different threads.