Now, you might be facing another question: since this is your first time making zongzi, how long should you boil them until they're done? Netizens have shared their successful methods one by one.Cooking time depends on the size of your dumplings. Glutinous rice must be soaked until soft beforehand—ideally with a bit of lye water (salty) for better flavor. To check doneness, lift one out after boiling and press gently with your finger. If it feels soft and sticky, it's ready. Otherwise, flip it over and keep cooking.My wife wraps about two rice dumplings per pound of rice. We cook them in a regular aluminum pot for over six hours. Since firewood is free for us, several families gather to cook together—it's quite lively. Sometimes we boil them for eight hours.
Method Two: Only add the rice dumplings after the water has reached a rolling boil. Ensure the water fully submerges the dumplings. Once the water returns to a vigorous boil, continue cooking over high heat for about three hours.
Never add fresh water during the boiling process. Note that ash water dumplings must not be cooked alongside other types of rice dumplings. Remove them promptly while still hot after cooking. When serving, open the bamboo leaves to release the fragrant aroma.Do not add cold water during cooking. Note that lye-water zongzi must not be cooked with other varieties. Remove immediately after cooking while hot. When served, unwrap the leaves to release the fragrant steam. The best zongzi are rich yet not greasy, glutinous without stickiness, perfectly balanced in saltiness and sweetness, tender, and deliciously savory.
Method Three: Cooking time depends on the size of the zongzi and how tightly the bamboo leaves are wrapped. Red beans and peanuts require longer soaking, while glutinous rice needs only half an hour. In a pressure cooker, cook for one hour after steam builds up.
Method Four: Cook in a pressure cooker over medium heat for 20 to 30 minutes. Overcooking may cause the zongzi to burst.Without a pressure cooker, tightly wrapped zongzi may require 2 hours to cook through completely, otherwise the center will remain grainy. Loosely wrapped ones cook faster, about 1.5 hours.
Method Five: Cooking time depends on the size of your zongzi. Glutinous rice must be soaked until soft beforehand; adding lye water (salty) during soaking enhances flavor.To check doneness, remove a sample after boiling and press it with your finger. If it feels soft and sticky, it's done. Otherwise, flip it over and continue cooking. Typically, a regular pot takes about 40 minutes, while a pressure cooker takes around 20 minutes. If you're concerned about undercooking, turn off the heat and let it sit for a few minutes. Then you can enjoy this delicious treat with your family.