Bánh Giò - Savory Rice Dumplings

Ingredients

• 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
• 1/2 cup (75g) shiitake mushrooms, finely chopped 1/2 cup (75g) shiitake mushrooms, finely chopped
• 2 tablespoons shallots, minced 2 tablespoons shallots, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (15g) dried shrimp, soaked and finely chopped 1/4 cup (15g) dried shrimp, soaked and finely chopped
• 1/4 cup (10g) wood ear mushrooms, soaked and finely chopped 1/4 cup (10g) wood ear mushrooms, soaked and finely chopped
• 1/4 cup (10g) dried onions, soaked and finely chopped 1/4 cup (10g) dried onions, soaked and finely chopped
• 1/4 cup (10g) cilantro, chopped 1/4 cup (10g) cilantro, chopped
• 1/4 cup (10g) scallions, chopped 1/4 cup (10g) scallions, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, water, and salt. Stir until a smooth batter forms. Set aside.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the shallots and cook until fragrant.
3. 3.
   Add the ground pork to the skillet and cook until browned. Add the shiitake mushrooms, dried shrimp, wood ear mushrooms, and dried onions. Cook for another 2 minutes.
4. 4.
   Season the filling with fish sauce, sugar, and black pepper. Stir well to combine.
5. 5.
   Remove the filling from heat and let it cool slightly. Stir in the cilantro and scallions.
6. 6.
   Cut parchment paper into 5-inch squares. Place a square on a flat surface and spoon a small amount of the rice flour batter onto the center.
7. 7.
   Spread the batter into a thin circle, leaving a border around the edges.
8. 8.
   Spoon a generous amount of the filling onto the center of the batter.
9. 9.
   Fold the edges of the batter over the filling, creating a sealed dumpling.
10. 10.
    Repeat the process with the remaining batter and filling.
11. 11.
    Steam the dumplings over high heat for 20-25 minutes, or until the dumpling skin is translucent and cooked through.
12. 12.
    Serve the Bánh Giò hot with a side of fish sauce for dipping.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth batter.
• Shiitake mushrooms — Soak the dried mushrooms in warm water for about 20 minutes before chopping.
• Dried shrimp — Soak the dried shrimp in warm water for about 10 minutes before chopping.

Tips & Tricks

• To add a spicy kick, include a small amount of minced chili peppers in the filling.
• For a vegetarian version, substitute the ground pork with tofu or textured vegetable protein.
• Experiment with different fillings such as shrimp, chicken, or vegetables to suit your taste.
• Serve the Bánh Giò with a side of pickled vegetables for added freshness.
• Leftover Bánh Giò can be refrigerated and reheated in a steamer for a quick and delicious snack.

Serving advice

Serve the Bánh Giò as a main course or as a delightful snack. Arrange the steamed dumplings on a platter and garnish with fresh herbs such as cilantro and mint. Provide small bowls of fish sauce for dipping, along with a side of pickled vegetables for a refreshing contrast.

Presentation advice

Arrange the Bánh Giò on a traditional Vietnamese banana leaf or a decorative plate to enhance the visual appeal. Sprinkle some chopped scallions and toasted sesame seeds on top for an added touch of color and texture.