Asian: Jungdz by Recipe Cottage

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	Jungdz

		Salty "Jungdz" Makes 10 3 cups glutinous rice 1/4 cup dried shrimp 4 1/2 Tbsp soy sauce, divided 1/2 tsp salt 1/2 tsp pepper, divided 2/3 lb pork flank or sliced bacon 3 Chinese black mushrooms 5 salty egg yolks (from whole raw eggs soaked in brine until the yolks are firm, can be found in Oriental grocery stores) 2 Tbsp sliced fried shallots 1/2 Tbsp cooking wine 1 tsp sugar 4 Tbsp oil 20 bamboo leaves 20 pieces of string Rinse the rice until the water runs clear then soak it in water for 3 hours; drain and divide it into 10 portions. Wash the bamboo leaves and strings then boil them for 5 minutes; remove and drain. Filling: Cut the pork and mushrooms into 20 pieces each; marinade them with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, 1/2 Tbsp cooking wine, 1 tsp sugar, and 1/4 tsp pepper. Cut each salty egg in half. Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until fragrant. Add the rice and 1 1/2 Tbsp soy sauce, 1/2 tsp salt, and 1/4 t pepper; stir until mixed well. Lengthwise, overlap 2 leaves together then bend them to form a conical shape (To use as a wrapper), one end should be longer than the other. Put 1/2 portion of the rice and one piece each of the following in the conical shaped leaves: pork, black mushrooms, and salty egg. Cover ingredients with the other half of the rice. Wrap the leaves and tie them with a string. Place the finished "jungdz" in a pot then add water to cover. Bring the water to a boil; turn the heat to low and cook the "jungdz" covered for 1 hour or until the rice is cooked; remove and serve. The filling may be changed according to individual preference. Sweet "Jungdz" Makes 20 3 cups glutinous rice 2 1/2 tsp baking soda 40 bamboo leaves 20 pieces of string Filling: Rinse the rice until the water runs clear then soak it in water for 3 hours; drain. Mix the rice with baking soda. Lengthwise, overlap 2 leaves together and fold them into a conical shape (To use as the wrapper), one end should be longer than the other. Put 3 Tbsp of the filling in the leaves. See below for directions to wrap the jungdz. Wrap the leaves loosely and tie them with string (filling will expand after cooking). Place the "jungdz" in a pot then add water to cover. Bring the water to a boil; turn the heat to low and cook the "jungdz" for 2 1/2 hours. Remove and allow to cool. Serve with sugar, syrup or honey. Directions to wrap the "jungdz": Lengthwise, overlap 2 leaves together then bend them to form a conical shape. Put the rice in the cone. Fold the leaves over the rice and wrap the "jungdz". Tie the leaves with a string. Cut off the ends of the leaves.