SF’s Chinatown 粽 Sticky Rice Dumpling Hands-On Class
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Chinese Central High School | 827 Stockton St, San Francisco, CA 94108
Submitted by the Event Organizer
Celebrate Dragon Boat Festival in Chinatown by learning how to make “jung” 粽 , a traditional sticky rice dumpling wrapped in bamboo leaves
Come and learn to make traditional Cantonese “jung!” Lessons are free and the cost is $5 for each 粽 you make, with all proceeds going to SF Chinatown restaurants and bakeries that have been struggling over the past few years due to the pandemic.
Free to come watch – RSVP
Zongs are $5 each for purchase.
All the usual ingredients will be available for you to make your own custom “jung,” including abalone which will cost an extra $2. Instructions, ingredients and gloves will be provided on-site. Premade “jungs” from several SF Chinatown restaurants and bakeries will also be available for sale for $5 each ,see flyer for more details. Venmo or cash preferred.
After making your “jung,” you have two options to cook them:
1) Bring your yummy creation home to boil for about three hours
2) You can have one of the participating SF Chinatown restaurants cook them for you for free. They will be ready after 6pm the same day or you can come back the next day (Sunday) to pick them up
Background and History “Jung” 粽 (Chinese sticky rice dumpling) is a traditional food for celebrating Duanwu festival (端午节, aka Dragon Boat Festival) which is on the fifth day of the fifth month of the Chinese lunar calendar. The exact date on the Gregorian calendar changes each year. 粽 is basically glutinous rice with sweet or savory fillings wrapped in bamboo or reed leaves. After being boiled for hours, all the yummy ingredients will stick together and stay in a particular shape when unwrapped. This sticky rice dish has its origins in China, but has variations all over Asia including Burma/Myanmar, Cambodia, Philippines, Indonesia, Laos, Thailand, Malaysia, Singapore, Taiwan and Japan.