Bánh Giò Recipe (Vietnamese Rice And Pork Dumplings)
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
Equipment
- Steamer
- Mixing Bowl
- Pot
- Pan
- Tongs
- Sieve
- Knife
- Chopping Board
- Whisk
- Mold (optional)
Ingredients
For the fillings:
- 0.6 pounds ground pork
- 1.6 ounces wood-ear mushrooms
- 1.6 ounces 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 rice starch
- 2.8 ounces 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