- Makes 10
A:
3 C. glutinous rice
¼ C. dried shrimp (optional)
1/2 t. salt
1/4 t. sugar
1/2 T. soy sauce
1/4 t. black pepper
B:
3 T. soy sauce
¼ t. black pepper
¼ t. sugar
½ t. rice wine
2T. minced & sauteed shallot
2/3 lb. pork flank (fresh bacon)
3 Chinese black pre‑softened mushrooms
20 bamboo leaves
10 pieces of string
Rinse rice until water runs clear; drain and soak 1 hour; drain again lightly. Wash bamboo leaves and cook in boiling water 5 minutes; remove and drain.
Cut pork into 20 pieces; cut mushrooms into 10 pieces; mix meat and mushroom pieces with (B) and let soak 20 minutes. Equally divide above ingredients into 10 portions (filling).
Heat pan and 4T, oil: stir fry dried shrimp until fragrant; add rice and (A). Stir‑fry over medium heat until dry; remove and separate into 10 portions; let cool.
Place 2 leaves together; fold into a cone shape (as a make‑shift pastry bag) however one top should be Longer than the other, add 1/2 of a rice portion, pressing rice gently to line cone; add one portion of filling and then cover with the other half of the rice portion. Fold over long end of leaves to form a cover and encase rice and filling; wrap and bind with string. Place finished “jungdz” in pressure cooker with water to cover, cook 20 minutes over medium heat.
If no pressure cooker is available, place jungdz in a pot with water to cover and cook covered over medium
heat for 1 hour.