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Traditional Chinese date and white rice dumpling

Traditional Chinese date and white rice dumpling


“Autumn is coming, the weather turns cool, the heat of zongzi is high, whether it is the Dragon Boat Festival or not, you can eat Zongzi willfully, I like to eat zongzi, today wrap a big date of zongzi!”


Main material

Material Quantity
Glutinous rice 1000 grams
Jujube 200 grams


Material Quantity
Cast leaves Appropriate amount


Flavor light
Technology cook
time consuming Hours
difficulty ordinary


step 1:

Zongye was boiled 5 minutes in advance and soaked for more than two hours.

step 1

step 2:

Date should also be soaked in advance, I choose Xinjiang Date, each full, thick and sweet meat.

step 2

step 3:

Soak the rice in advance for at least two hours, and crush it easily with your hands.

step 3

step 4:

Date is bigger, so we should tear it apart by hand and remove the jujube core, so it will be easier to eat.

step 4

step 5:

The next major play came, began to wrap zongzi, the leaves of zongzi into a funnel shape, the bottom of the sharp corner to fold over, can not leak rice.

step 5

step 6:

First put in a spoonful of rice, then put in the date.

step 6

step 7:

Finally put in Jiangmi, but not too much, about eight minutes full, left thumb press the funnel on both sides, the remaining leaves fold forward, and then fold the corner wrap tightly, this process is difficult to describe you will wrap dumplings at once, so you can still practice, or watch the video several times to master.

step 7

step 8:

Finally, tie it tightly with cotton thread.

step 8

step 9:

All good dumplings, put into the frying pan, the water must be higher than the dumplings, otherwise it is easy to boil immature, the focus is to cold underwater pan, cold underwater pan, cold underwater pan, important things to say three times!No hot water, or the dumplings will not boil well!

step 9

step 10:

When zongzi is boiled in a big fire, it should be cooked in medium heat for 2 hours and soaked for 2 hours before eating.

step 10


Works by Mother Tangtang from Gourmet World