Batak-style Rice Dumplings

Ingredients

In this Batak-style adaptation, we incorporate Batak flavors and spices to give the dish a distinct taste. The filling is enhanced with Batak spices such as andaliman pepper and torch ginger, which add a zesty and slightly tangy flavor profile. Additionally, we use Batak-style ground pork, which is seasoned with traditional Batak spices, giving the dumplings a unique and aromatic twist. We alse have the original recipe for Bánh giò, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 tablespoon andaliman pepper (substitute: Sichuan pepper) 1 tablespoon andaliman pepper (substitute: Sichuan pepper)
• 1 tablespoon torch ginger, finely chopped (substitute: ginger) 1 tablespoon torch ginger, finely chopped (substitute: ginger)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons shallots, finely chopped 2 tablespoons shallots, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Banana leaves, for wrapping (substitute: parchment paper) Banana leaves, for wrapping (substitute: parchment paper)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, water, and salt. Knead until a smooth dough forms. Set aside.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the minced garlic and shallots, and sauté until fragrant.
3. 3.
   Add the ground pork to the pan and cook until browned. Stir in the andaliman pepper, torch ginger, soy sauce, fish sauce, and sugar. Cook for an additional 2 minutes. Remove from heat and let the filling cool.
4. 4.
   Cut the banana leaves into square pieces, approximately 6x6 inches.
5. 5.
   Take a small portion of the rice dough and flatten it into a circle on a piece of banana leaf.
6. 6.
   Place a spoonful of the pork filling in the center of the dough.
7. 7.
   Fold the edges of the dough over the filling, creating a pyramid shape. Secure the edges with toothpicks or string.
8. 8.
   Repeat the process until all the dough and filling are used.
9. 9.
   Steam the dumplings over high heat for 20-25 minutes, or until the rice dough is cooked and firm.
10. 10.
    Remove the dumplings from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Andaliman pepper — Andaliman pepper is a key ingredient in Batak cuisine, known for its unique citrusy and numbing flavor. If you can't find andaliman pepper, you can substitute it with Sichuan pepper for a similar taste experience.
• Torch ginger — Torch ginger adds a distinct tangy flavor to the filling. If torch ginger is not available, regular ginger can be used as a substitute, although it will have a milder taste.

Tips & Tricks

• To prevent the rice dough from sticking to your hands, lightly wet your hands with water before shaping the dumplings.
• If you prefer a spicier filling, you can add a small amount of chopped chili peppers to the ground pork mixture.
• Serve the Batak-style Rice Dumplings with a side of sambal, a spicy Indonesian chili sauce, for an extra kick of flavor.

Serving advice

Serve the Batak-style Rice Dumplings warm as a main course or as a snack. They can be enjoyed on their own or with a side of sambal for added spice.

Presentation advice

Arrange the Batak-style Rice Dumplings on a platter, garnished with fresh herbs such as cilantro or Thai basil, to add a pop of color and freshness to the dish.