My grandma uses it to make rice dumplings, and the whole house is filled with fragrance. I can eat it for 10 days without getting tired of it!

Which leaves can be used to wrap rice dumplings?

1. Reed leaves

Reed leaves are the well-deserved king of rice dumplings leaves. People in the north love to use them. The rice dumplings made with them are fragrant, soft and glutinous. Reed leaves can be used once or they can be washed and reused.

2. Indocalamus japonica leaves

Indocalamus leaves are the leaves of a broad-leaved bamboo. They are dark green in color and have a unique bamboo fragrance. They are more commonly used by people in the south. Indochine leaves can not only be used to wrap rice dumplings, but can also be spread on steamers to steam rice cakes and glutinous rice.

3. Lotus leaf

Lotus leaves are often used to wrap food ingredients, such as lotus leaf glutinous rice chicken, lotus leaf steamed pork, lotus leaf spare ribs, etc. It is not surprising that they are used to wrap rice dumplings. However, there is a disadvantage: the leaves are brittle and easily broken when wrapped.

4. Banana leaves

People in Guangxi, Yunnan, Hainan and even Vietnam use banana leaves to wrap rice dumplings. The leaves are broad and tough. After washing and cutting, the dumplings made from them are square.

5. Corn Husk

Many people probably don’t know that corn husks can also be used to wrap rice dumplings. The slightly transparent leaves are soft and tough. The rice dumplings wrapped with them are yellowish in color and have a sweet scent of corn.

6. Bamboo shoot skin

In southern areas such as Ningbo, Changzhou, and Sichuan, many people like to use bamboo shoot skins to wrap rice dumplings. Because the skin has many brown spots, netizens jokingly call it "leopard brown."

How to wrap northern and southern rice dumplings?

Northern Four-cornered Zongzi

1. Features

The rice dumplings in the north are not big in size, in the shape of an oblique square, and are mainly sweet in taste. The fillings include red dates, bean paste, and candied fruits. Of course, you can also steam the whole white rice dumplings and eat them directly with sugar after steaming.

2. Method

Stack two pieces of zong leaves together and roll them into a cone shape. After putting the fillings in, fold the upper zong leaves down to completely cover the zongzi. Tie them tightly with string and then you can steam them!

Southern Four-cornered Zongzi

1. Features

The rice dumplings in the south are generally salty in flavor and have rich fillings, including pickled meat, egg yolks, scallops, mushrooms, mung beans, barbecued pork, dried shrimps, chestnuts, etc.

2. Method

First, fold a large piece of rice leaf in half, fold the bottom of the double layer up and press it down with your hands, then open it and fill it with stuffing. Finally, fold the extra leaves over, cover it completely, tie it up and put it in the pot.

Triangle Zongzi

1. Features

Triangular rice dumplings are available in both the north and the south. They can be sweet or salty, and can be filled with yellow rice, barbecued pork, or candied dates. The triangular zongzi is flat in shape, uses less ingredients but looks big. Most of the zongzi we buy are of this type.

2. Method

Simply roll the wide leaves into a cone shape, fill it with stuffing, fold down the upper leaves, cover them tightly along both sides of the triangle, and then tie them up.

Flower lovers, what flavor of rice dumplings do you like?

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