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Looking for "joongs"

Sarah Jun 12, 2007 06:15 PM

Would love to find a savory peanutty source in the Richmond or Sunset area...

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  1. c
    CYL RE: Sarah Jun 13, 2007 07:01 AM

    I have bought them at TC Pastry (Irving St.) in the past in the Sunset. They are generally available throughout the year but are especially plentiful now due to the proximity to the Dragon Boat Festival (June 19). Other places that are likely to have them are Mongkok and H & N (Noriega) and Wing Sing (Judah), also in the Sunset, and Good Luck (Clement) in the Richmond. FYI, type in "Joong" on the Chowhound Home Cooking Board to see how joongs can be made at home. The home-made joongs are the best as you have the flexibility of filling them with your choice of the best of ingredients. I have even made some with multiple salted duck egg yolks!

    2 Replies
    1. re: CYL
      yimster RE: CYL Jun 13, 2007 08:13 AM

      New Wing Sing on Judah is gone.

      1. re: CYL
        manda RE: CYL Jun 13, 2007 10:20 AM

        H&N on Noriega no longer exists either.

        The market next door to Mongkok sometimes has joong for sale as well. My dad likes their peanut and pork one a lot.

      2. Sarah RE: Sarah Jun 13, 2007 04:10 PM

        Forgot to ask -- how to reheat (no microwave)??

        5 Replies
        1. re: Sarah
          kc72 RE: Sarah Jun 13, 2007 04:11 PM

          can steam them.. or place them in boiling water for a few minutes (if not frozen)

          1. re: Sarah
            singleguychef RE: Sarah Jun 13, 2007 04:19 PM

            Best reheating technique: pan-fry to create a nice thin crisp skin. :)

            1. re: singleguychef
              Sarah RE: singleguychef Jun 13, 2007 04:21 PM

              Slice first? Sounds decadent!

              1. re: Sarah
                manda RE: Sarah Jun 14, 2007 11:03 AM

                Slice and pan-fry for some nice crispy bits!

              2. re: singleguychef
                Gary Soup RE: singleguychef Jun 14, 2007 11:34 AM

                In Sichuan they make small zongzi filled with pork, red bean and prickly ash and grill them, in the wrapper, over charcoal after boiling. I've never had the pleasure, but just thinking about them makes my mouth water.

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