Banh Gio - Vietnamese Rice Pyramid Dumplings Recipe | Helen's Recipes

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a vegetarian option and is often less expensive than meat.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: plastic wrap

Parchment paper is easier to find and still allows for steaming.

Soak 50 g of dry woody mushrooms in hot water for about 15 minutes.

Remove the stems from the mushrooms and mince them.

Dice one small onion.

Marinate 500 g of minced pork with 1 tbsp of minced shallot, salt, chicken stock, sugar, and ground pepper for about 15 minutes.

In a wok or saucepan on high heat, add 2 tbsp of vegetable oil and sauté the diced onion until translucent (about 1-2 minutes).

Add the minced pork to the pan and cook until no longer pink, breaking it up with a spatula.

Taste the mixture and add more fish sauce if needed, then add the chopped woody mushrooms and stir for 1-2 more minutes before removing from heat.

Prepare banana leaves by defrosting frozen leaves and tearing them into square pieces (20-25 cm).

Soak the banana leaves in boiling water for a few seconds to soften them.

Prepare saran wrap in square pieces the same size as the banana leaves.

Mix rice flour and tapioca starch in a bowl, using a 2:1 or 1:2 ratio based on preference.

For the dough, use 1 cup rice flour, 2 cups tapioca starch, and 6 cups pork broth, stirring until dissolved.

Bring the mixture to the stove and stir constantly on medium-high heat until it thickens and sticks to the spoon.

Lower the heat and continue stirring until the dough is thick and opaque.

To wrap, place one layer of banana leaf and one layer of saran wrap, forming a pocket.

Scoop in 1 tablespoon of dough, add 2.5 to 3 tablespoons of filling, and cover with 2 more tablespoons of dough.

Fold the banana leaf to form a pyramid shape and secure it.

Arrange the dumplings in a steamer and steam for 20-25 minutes until firm.

Microwave the dumplings for 1 to 1.5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens