Bánh Nậm - Steamed Sticky Rice Dumplings

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1/4 cup (60g) tapioca flour 1/4 cup (60g) tapioca flour
• 200g minced pork 200g minced pork
• 1/4 cup (30g) wood ear mushrooms, soaked and finely chopped 1/4 cup (30g) wood ear mushrooms, soaked and finely chopped
• 2 shallots, finely minced 2 shallots, finely minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Banana leaves, cut into 4x4 inch squares, for wrapping Banana leaves, cut into 4x4 inch squares, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the glutinous rice and soak it in water for 4 hours. Drain the rice and grind it into a coarse paste.
2. 2.
   In a mixing bowl, combine the ground rice, tapioca flour, and a pinch of salt. Knead until the mixture becomes smooth and pliable.
3. 3.
   In a separate bowl, mix together the minced pork, wood ear mushrooms, shallots, garlic, fish sauce, black pepper, sugar, and salt.
4. 4.
   Take a small portion of the rice dough and flatten it into a circle on a banana leaf square.
5. 5.
   Place a spoonful of the pork filling in the center of the dough circle.
6. 6.
   Fold the edges of the dough over the filling, creating a sealed parcel. Repeat with the remaining dough and filling.
7. 7.
   Arrange the parcels in a steamer lined with banana leaves and steam for 30 minutes, or until the rice is cooked and the filling is tender.
8. 8.
   Serve the Bánh Nậm warm with a side of dipping sauce.

Treat your ingredients with care...

• Glutinous rice — Make sure to soak the rice for at least 4 hours to achieve the desired texture. Grinding the rice into a coarse paste helps create a chewy consistency.
• Wood ear mushrooms — Soak the mushrooms in warm water for about 20 minutes until they become soft. Finely chop them before adding to the filling for a pleasant chewiness.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line it with banana leaves or parchment paper.
• If banana leaves are not available, you can use aluminum foil as a substitute for wrapping the dumplings.
• Adjust the seasoning of the filling according to your taste preferences. Add more fish sauce for a saltier flavor or chili for a spicier kick.
• Serve the Bánh Nậm with a side of pickled vegetables or fresh herbs to add a refreshing element to the dish.
• Leftover Bánh Nậm can be refrigerated and reheated by steaming for a few minutes.

Serving advice

Serve the Bánh Nậm as a main course or as part of a Vietnamese feast. Arrange the steamed dumplings on a platter, garnish with fresh herbs, and serve with the dipping sauce on the side.

Presentation advice

Arrange the Bánh Nậm on a banana leaf-lined platter to showcase their traditional presentation. The vibrant green of the banana leaves against the golden dumplings creates an appealing visual contrast.