Thanks you Rachel for the Tuition!! That's what l really missed the most after my mother passed away a few years ago!! Now l can really make them for myself as the ones a purchase from groceries stores just doesn't cut the mustard!! Thanks heaps again!! Greetings n Good Vibes from Brisbane Queensland Australia ❤😊
i really want to try to make these now, they look delicious! i have a question: since i'm vegan, do you have any suggestions on substitutions for the duck egg yolk that would go well with everything else? usually when im substituting something like egg in a recipe like this i add mushrooms, but this already has those. are there any other common vegetables/fillings for joong i could use?
i’m all about experimenting! you can try using some chinese preserved mustard greens or pickles, which are quite salty! salted/preserved soy beans could work too or extra mung bean and try seasoning them with salt since the texture is kiiiiiinda similar to the egg yolks. also…. chickpeas, peanuts, etc! just soak those ingredients before hand and season them if you want the salty aspect.
Thanks you Rachel for the Tuition!! That's what l really missed the most after my mother passed away a few years ago!! Now l can really make them for myself as the ones a purchase from groceries stores just doesn't cut the mustard!! Thanks heaps again!! Greetings n Good Vibes from Brisbane Queensland Australia ❤😊
This is cool as heck I’ve made joong before but you make me want to
ty 🥲
you should!!!!
i really want to try to make these now, they look delicious! i have a question: since i'm vegan, do you have any suggestions on substitutions for the duck egg yolk that would go well with everything else? usually when im substituting something like egg in a recipe like this i add mushrooms, but this already has those. are there any other common vegetables/fillings for joong i could use?
i’m all about experimenting! you can try using some chinese preserved mustard greens or pickles, which are quite salty! salted/preserved soy beans could work too or extra mung bean and try seasoning them with salt since the texture is kiiiiiinda similar to the egg yolks. also…. chickpeas, peanuts, etc! just soak those ingredients before hand and season them if you want the salty aspect.
@@rachel_loaf thank you!! those sound good. thank you for the video too!