Banh Gio Steamed Minced Pork And Rice Dumpling Recipe

I absolutely love this Banh Gio recipe because it takes me on a nostalgic trip to the heart of Vietnamese comfort food while still allowing me to experiment and create something unique in my kitchen. Plus, there’s nothing quite like the rewarding aroma and taste of savory pork and mushroom fillings wrapped in those fragrant banana leaves—it’s a delicious blend of tradition and flavor!

I enjoy making recipes that are tasty and healthy, and Banh Gio—steamed dumplings of minced pork and rice—exemplifies that. This hearty dish has the ground pork, a protein-rich food, combined with the flavorsome wood ear mushrooms and shallots.

The dumplings are made with rice flour and tapioca starch, and have a really nice texture. They are wrapped in banana leaves and steamed, but when preparing them way up in the northern Andes, they were (and sometimes still are) boiled.

Ingredients

Array

Ingredient Quantities

• 1 cup rice flour
• 1/4 cup tapioca starch
• 3 cups water
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 200g ground pork
• 1/4 cup wood ear mushrooms, soaked and finely chopped
• 1/4 cup shallots, finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon ground black pepper
• Banana leaves for wrapping, softened in hot water and cut into rectangles

Instructions

1. In a saucepan, combine rice flour, tapioca starch, and water. Pour in vegetable oil and sprinkle with salt, then mix thoroughly. Transfer the dish to a stovetop and set the burner to medium-low. Stir constantly until the contents of the pot have thickened and appear smooth. Off the heat, let the mixture cool.

2. In a frying pan, warm 1 tablespoon of vegetable oil over medium heat. Pour in minced shallots and cook until they lose their raw odor and begin to smell sweet.

3. Ground pork is added to the skillet and cooked until it is browned, with any lumps broken up with a spatula.

4. Mix together the chopped wood ear mushrooms, fish sauce, and ground black pepper. Continue to cook for a few more minutes until everything is well combined and thoroughly cooked. Remove from the heat and allow to cool.

5. Banana leaves should be wiped clean and cut into rectangle-shaped pieces that measure about 8×10 inches. If necessary, soften the leaves in hot water.

6. Put a banana leaf on a flat surface, shiny side up. Take a generous tablespoon of the rice flour mixture and spoon it onto the banana leaf almost like a half moon in the middle of the leaf. Spread the mixture slightly to make it more even in thickness.

7. Put in a tablespoon of the pork filling on top of the rice flour base. Put another tablespoon of the rice flour mixture on top to cover the filling. You basically want to enclose the filling so that it doesn’t leak out.

8. Bring together the sides of the banana leaf to create a rectangular or triangular package. Use kitchen string to tie it up if it feels necessary to keep it secure.

9. Put the assembled dumplings in a steamer basket, making sure to leave space between each one. Steam them over boiling water for about 20-25 minutes, or until the dumplings are warm all the way through and the dough is clear.

10. When finished, take off from steamer and permit to cool a little before serving. Savor your freshly created Banh Gio with hot sauce and relish, if you like.

Equipment Needed

1. Saucepan
2. Frying pan
3. Stovetop
4. Wooden spoon or heat-resistant spatula
5. Knife
6. Cutting board
7. Steamer pot with basket
8. Mixing bowls
9. Measuring cups
10. Measuring spoons
11. Kitchen string
12. Spoon for filling

FAQ

• Q: Can I use a substitute for banana leaves?A: Yes, aluminum foil or parchment paper can be used as a substitute. However, using these may change the flavor a bit.
• Q: How do I soften the banana leaves?A: For a few minutes, soak banana leaves in hot water until they are pliable.
• Q: Can I make the filling vegetarian?A: Of course! For ground pork, use diced tofu or a sautéed vegetable mix.
• Q: How long should I steam the banh gio?A: For completely cooked dumplings, please ensure they are steamed for a duration of no less than 30-40 minutes.
• Q: Can I prepare banh gio in advance?Yes, you can put them together and keep them in the fridge for a day before steaming.
• Q: What is the role of tapioca starch in this recipe?Tapioca starch gives the dough the chewy texture that is a hallmark of banh gio.
• Q: Can I freeze banh gio?A: Indeed, once they’ve been steamed, allow to cool, then store in airtight containers in the freezer. When it’s time to eat, reheat by steaming.

Substitutions and Variations

Rice flour: Use glutinous rice flour instead for a chewier texture.
Tapioca starch: You can use cornstarch, but it may change the texture a bit.
Pork that has been ground: Ground chicken or turkey are good substitutes if you want a healthier alternative.
Wood ear mushrooms: If you can’t find wood ear mushrooms, finely chopped shiitake mushrooms are a delicious alternative.
If shallots cannot be found, use finely minced onions as a substitute.

Pro Tips

1. When preparing the rice flour mixture, make sure to stir continuously over medium-low heat. This will prevent lumps from forming and ensure a smooth consistency.

2. To enhance the flavor of the filling, consider marinating the ground pork with the fish sauce and black pepper for about 15 minutes before cooking.

3. To make the banana leaves more pliable, immerse them in hot water for a few seconds, or briefly pass them over an open flame. This will make wrapping easier and prevent tearing.

4. When assembling the dumplings, a spray bottle with water can help keep the banana leaf flexible and less likely to crack as you fold and wrap it.

5. To ensure even cooking, arrange the wrapped dumplings in a single layer in the steamer basket, avoiding overcrowding, so that steam can circulate around them properly.