Zongzi, Step-by-Step 

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Wendy Chan
Place 2 leaves side by side, shiny side up, overlapping about ½ inch. Pick them up together horizontally in your left hand. With your left hand under the leaves, pinch and fold them once in the middle.
Wendy Chan
Turn the leaves so the folded edge is closest to you and the tips of the leaves are pointing away from you. Seal the right side by making a 3/4-inch fold lengthwise along the right edge. The leaves are now sealed by folds on two sides, forming a little pocket or cone.
Wendy Chan
Keeping a good hold on the pointed bottom of the cone with your left hand, use your right hand to put about 1/3 cup of the rice and peanut mixture in the pocket.
Wendy Chan
Add fillings and top with more rice and peanuts.
Wendy Chan
With your left hand holding the cone upward, use your other hand to pick up a third leaf and place it alongside the top leaf, overlapping, to make the pocket’s wall higher. Pinch the newly added leaf closed.
Wendy Chan
With your right hand, fold the top 3/4 inch or more of the edge of the third leaf down, parallel to your second fold. This will seal a third side of your dumpling.
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Use your right hand to tightly fold the leaf ends downward to completely close the dumpling. Keep a firm hold over the last fold with your left hand so the dumpling stays together.
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Use your right hand to pull a length of twine. Hold one end of the string against the back of the dumpling with your left hand and use your right hand to wrap it around and around the dumpling several times. Make sure it’s secured top to bottom before you cut out the twine and tie a knot. It should look like a pillow.
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Wendy Chan
Add fillings and top with more rice and peanuts.

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