I know how to make Zongzi, the Chinese rice dumpling. I learned the skill from my grandma.
Zongzi can be made of sticky rice or sticky millet, of course, with reed wrappings. In the northern Chinese version, people usually do not put meat in the rice filling; but maybe red dates. They taste great with the reed leaves passing the fresh grassy taste into the rice fillings.
Do no eat too much, since the sticky fillings are hard to digest.
Zongzi can be made of sticky rice or sticky millet, of course, with reed wrappings. In the northern Chinese version, people usually do not put meat in the rice filling; but maybe red dates. They taste great with the reed leaves passing the fresh grassy taste into the rice fillings.
Do no eat too much, since the sticky fillings are hard to digest.
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