It’s another afternoon of trying to master the art of wrapping a zongzi (sticky rice dumpling). I have to call it a partial success. I started off well. The first 5 were relatively easy. The leaves were still warm and more pliable. Some were big enough that I used only one. I was mightly pleased with myself. Then I got tired and things went downhill and it was an uphill climb for me. Next round would be easier. I’m more experienced and I could warm the cooled leaves with some warm water.

It won’t be awhile before the next time though. I am pooped. Someone asked why I’m doing this. The reasons are many. For one thing, they are very delicious and part of my heritage. I love all Chinese food. Making zongzi is an art, all the steps. It is all very good for my brain and requires physical dexterity. It makes me enjoy the slowness of life. You can’t make zongzi in a hurry. It requires time and patience.

Now I will rest up for my next challenge of making mooncake. It is past Mid-Autumn Festival but I have to do it when it fits my mood and energy. I had this desire a few years ago and ordered a set of molds from Amazon. By the time they came, I got discouraged by the seemingly difficult steps. They’ve been sitting in the drawer since. Now I am ready. Not this very minute but maybe on the weekend. I have my recipes, the molds and the salted eggs. I’ve made the red bean paste and syrup. I’ve studied up. So wish me luck for the weekend.