Vietnamese Rice And Pork Dumplings Recipe
Bánh giò, or Vietnamese rice and pork dumplings, are delicious street snacks made from ground pork, mushrooms, and eggs with a soft rice starch outer layer. Try them today to upgrade your meal.
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Servings: 8 servings
Calories: 423kcal
Ingredients
For the fillings:
- 0.6 pounds (250 grams) ground pork
- 1.6 ounces (30 grams) wood-ear mushrooms
- 1.6 ounces (30 grams) Shiitake mushrooms
- 1 large onion
- 20 quail eggs
- 6 salted eggs
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon oyster sauce
- 1 teaspoon pepper
- 4 tablespoons shallots, minced
Dough and wrapping:
- 0.7 pound (320 grams) rice starch
- 2.8 ounces (80 grams) tapioca starch
- 1.5 liters bone broth or chicken broth
- 1.3 tablespoons cooking oil
- 1 teaspoon salt
- Banana leaves
Instructions
- Sift the rice and tapioca starch into a large bowl until smooth.
- Pour lukewarm chicken broth into the bowl and stir well.
- Add salt and cooking oil and continue mixing until combined.
- Let the dough rest for at least 40 minutes.
- Mince the wood-ear mushrooms, Shiitake mushrooms, onions, and shallots. Divide the minced shallots into 2 parts.
- Fry the first part of the shallots with oil until fragrant over medium heat.
- Add ground pork and stir fry for 3 to 4 minutes.
- Add the mushrooms and stir for about 2 minutes.
- Add onions and the remaining shallots. Then, season with salt, pepper, sugar, and oyster sauce.
- Stir fry until cooked and remove from heat.
- Wash and blanch the banana leaves. Leave them to cool.
- Cook the dough over medium heat, stirring constantly until it thickens.
- Add cooking oil and whisk continuously for 10 minutes.
- Remove the dough from heat once it is slightly boiled, smooth, and doesn't stick to the pot.
- Cut a banana leaf into a square shape, then place it on a flat surface.
- Fold the leaf diagonally into a triangle, then repeat to form a funnel shape.
- Scoop a tablespoon of dough into the funnel and spread it around evenly.
- Add the meat filling along with the quail and salted eggs. Adjust the number of eggs to your liking.
- Add more dough and spread evenly to cover the fillings entirely.
- Wrap the dumpling into a pyramid shape. Repeat for the rest of the dough.
- Steam the dumplings for about 20 minutes.
- Remove them from the steamer, cut them in half, and enjoy!
Video
Notes
- You can substitute chicken broth with water.
- Don’t stir-fry the filling for too long, and avoid adding fish sauce to it.
- Don’t add too much dough and filling, as the dumpling will be more difficult to wrap.
- Check the dumplings’ doneness by poking a toothpick into them. If the toothpick comes out clean without any dough sticking to it, your dumplings are cooked.
- Shredded chicken breast is a viable alternative to ground pork.
- Enjoy the dumplings with the wrappers on or unwrap them completely and place them on a plate.
- A pyramid-shaped mold can help you a lot with wrapping these dumplings.
- You can tie the dumplings if you’re not used to folding the base.
- Banh gio tastes best when served warm.
- Pair your Banh gio with pork bologna, sausages, cucumber, and pickles.
Nutrition
Calories: 423kcal | Carbohydrates: 45g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 354mg | Sodium: 774mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg