I absolutely adore this recipe because it combines the rich flavors of shrimp and pork belly with the smooth, comforting texture of glutinous rice dumplings. Plus, the process of wrapping and steaming each dumpling in banana leaves makes me feel super connected to traditional cooking methods and adds an authentic touch to my kitchen vibes!
As a favored personal recipe, my Bánh Ít Trần combines glutinous rice flour’s delightful texture with the rich flavors of shrimp, pork belly, and steamed mung beans. Wrapped in delicious banana leaves, this sticky rice dumpling is perfectly balanced with the hint of fish sauce that’s required in all good Vietnamese dishes and garnished with fried shallots and fresh herbs.
Ingredients
Sticky Rice Flour: High in carbs, it creates a texture that is chewy.
Mung Beans: High in protein, add a mildly nutty flavor.
Shrimp: Provides slender protein, boosts delectable umami flavor.
Belly of Pork: Rich, Gravy, and Depth of Umami.
Fish sauce: imparts fishy, savory flavor, a must in Vietnamese cooking.
Sweetness is the flavor that sugar balances best .
It not only sugarcoats and sweetens all our foods, but also, when not used at all or sparingly, allows us to taste the more amazing flavors that come from other sweet spices, fruits, vegetables, and grains.
(For instance, isn’t roasted butternut squash and sweet potato amazing in soup because of their natural sweetness, which shines through when they’re puréed?) But really, in brown sugar or white sugar, in a syrup or a sugarcane juice, we have the simplest and most effective of flavor-balancers.
Banana leaves: Optional; imparts light scent and helps with steaming.
Crispy fried shallots: Garnish makes a crunchy, sweet and savory finish.
Ingredient Quantities
- 2 cups glutinous rice flour
- 1 cup warm water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 cup mung beans, soaked and steamed
- 150 grams shrimp, peeled and deveined
- 150 grams pork belly, diced
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Ground black pepper to taste
- Banana leaves for wrapping (optional)
- Fried shallots for garnish
- Fresh herbs like cilantro and mint for garnish
Instructions
1. Prepare the Dough
In a big bowl, blend 2 cups of glutinous rice flour with 1/2 teaspoon of salt and 1 tablespoon of vegetable oil. Add 1 cup of warm water, mixing well and completely, until you have a smooth, soft, and somewhat elastic dough. Cover your bowl with a damp cloth and set it aside.
2. Prepare the Mung Bean Paste
Mash cooked mung beans until smooth. If desired, season lightly with salt and pepper.
3. Cook the Filling
Over medium heat, in a skillet, add a bit of vegetable oil and sauté the minced garlic and shallots until their aroma fills the air. Toss in the diced pork belly and stir until it is lightly browned.
4. Add the Shrimp
Place the shrimp in the pan with the pork and cook until the shrimp are pink and opaque. Add 1 tablespoon of fish sauce, 1 tablespoon of sugar, and ground black pepper to taste. Stir well to combine.
5. Assemble the Dumplings
Take a small piece of dough and flatten it in your palm. Put a small spoonful of mung bean paste and a spoonful of the shrimp and pork filling in the center. Leaning over the filling, fold the dough around it and form a smooth, round shape that is the same on the top and bottom. Make sure to seal it tightly, and then place the dumpling on a tray lined with parchment paper.
6. Wrap with Banana Leaf (optional)
To use, cut banana leaves into squares. Quickly blanch them in hot water until flexible and pat dry. Place each dumpling on a square of banana leaf and fold it in half to wrap the dumpling securely. Then fold the sides of the leaf over the dumpling.
7. Steam the Dumplings
Position the dumplings on a dish or steaming platter covered with light oil and banana leaves (or any of the other suitable wrappers mentioned above). Place the dish in a pot set over boiling water, ensure it is well-covered, and steam for 15-20 minutes, or until the dumplings are cooked through and the skin is translucent.
8. Prepare for Serving
Once the dumplings have finished steaming, let them cool for a short time. Then, when they have cooled a bit, arrange them on a nicely presented serving platter.
9. Garnish
Fried shallots give the dumplings a delicious flavor and a satisfying crunch. You can also garnish the dumplings with fresh cilantro and mint leaves—if you want—to take the already intense flavor to another level.
10. Serve
Warm dumplings are served with dipping sauce if desired. Then they are enjoyed. The delightful combination of textures and flavors is one for which many people return to this dish.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon for mixing
4. Damp cloth
5. Skillet
6. Spatula
7. Knife
8. Cutting board
9. Steamer or pot with steaming rack
10. Parchment paper
11. Serving platter
FAQ
- What is the main ingredient for the dough in Bánh Ít Trần?Glutinous rice flour is the principal ingredient in the dumpling dough, imparting the signature sticky and chewy texture.
- Can I substitute another type of flour for glutinous rice flour?No, for this recipe, glutinous rice flour is crucial to obtaining the correct texture; replacing it with ordinary rice flour or wheat flour will not give the same outcome.
- What should I do if the dough is too sticky?You can add a little more glutinous rice flour to the dough if it is too sticky. Add it a tablespoon at a time and knead until you reach a pliable consistency.
- Do I have to use banana leaves for wrapping?Covering with banana leaves is not necessary. They lend a whisper of aroma and assist in keeping moisture in, but you can also conveniently steam the dumplings without them.
- How can I ensure the dumplings do not stick to the steamer?Gently coat the steamer tray with oil or line it with banana leaves or parchment paper so that the food will not stick to the tray.
- What’s the purpose of soaking the mung beans?Saturating the mung beans makes them so soft that they can almost be filled and mashed without too much work for the steamer or hands.
- Can I store leftover dumplings?Certainly! They can be kept in an airtight container in the refrigerator for up to three days. For the best texture, re-steam before serving.
Substitutions and Variations
You can use regular rice flour instead of glutinous rice flour, and you’ll get a slightly different texture. It won’t be as sticky as glutinous rice flour makes things.
If you are giving shrimp a wide berth, you might opt instead for chicken breast that has been diced into shrimp-like pieces, or for an equally satisfying vegetarian change of pace, use firm tofu in place of the shrimp.
For pork belly, lean pork shoulder or ground pork can be used as substitutes that result in a lighter fare.
Should you lack fish sauce, soy sauce can serve as an alternative, albeit with a flavor profile that will be slightly different.
You can use parchment paper or aluminum foil instead of banana leaves when wrapping the dumplings, but they won’t give the same tasty flavor.
Pro Tips
1. Chill the Dough: After preparing the dough, let it rest in the fridge for about 30 minutes. This can help improve its elasticity, making it easier to handle when assembling the dumplings.
2. Finely Chop Ingredients: Ensure that the pork belly and shrimp are finely chopped, which will create a more uniform filling and make it easier to shape the dumplings.
3. Mung Bean Texture: For a creamier mung bean paste, consider blending the cooked beans in a food processor. This ensures a smoother filling that complements the texture of the meat and shrimp.
4. Prevent Sticking While Shaping: Lightly oil your hands when shaping the dumplings to prevent the dough from sticking and to achieve a smoother surface.
5. Flavor Layering: For added depth, consider incorporating a little grated ginger or lemongrass into the filling. This will enhance the overall flavor profile and add a subtle complexity to the dish.
Banh It Tran Recipe Sticky Rice Dumpling
My favorite Banh It Tran Recipe Sticky Rice Dumpling
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon for mixing
4. Damp cloth
5. Skillet
6. Spatula
7. Knife
8. Cutting board
9. Steamer or pot with steaming rack
10. Parchment paper
11. Serving platter
Ingredients:
- 2 cups glutinous rice flour
- 1 cup warm water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 cup mung beans, soaked and steamed
- 150 grams shrimp, peeled and deveined
- 150 grams pork belly, diced
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Ground black pepper to taste
- Banana leaves for wrapping (optional)
- Fried shallots for garnish
- Fresh herbs like cilantro and mint for garnish
Instructions:
1. Prepare the Dough
In a big bowl, blend 2 cups of glutinous rice flour with 1/2 teaspoon of salt and 1 tablespoon of vegetable oil. Add 1 cup of warm water, mixing well and completely, until you have a smooth, soft, and somewhat elastic dough. Cover your bowl with a damp cloth and set it aside.
2. Prepare the Mung Bean Paste
Mash cooked mung beans until smooth. If desired, season lightly with salt and pepper.
3. Cook the Filling
Over medium heat, in a skillet, add a bit of vegetable oil and sauté the minced garlic and shallots until their aroma fills the air. Toss in the diced pork belly and stir until it is lightly browned.
4. Add the Shrimp
Place the shrimp in the pan with the pork and cook until the shrimp are pink and opaque. Add 1 tablespoon of fish sauce, 1 tablespoon of sugar, and ground black pepper to taste. Stir well to combine.
5. Assemble the Dumplings
Take a small piece of dough and flatten it in your palm. Put a small spoonful of mung bean paste and a spoonful of the shrimp and pork filling in the center. Leaning over the filling, fold the dough around it and form a smooth, round shape that is the same on the top and bottom. Make sure to seal it tightly, and then place the dumpling on a tray lined with parchment paper.
6. Wrap with Banana Leaf (optional)
To use, cut banana leaves into squares. Quickly blanch them in hot water until flexible and pat dry. Place each dumpling on a square of banana leaf and fold it in half to wrap the dumpling securely. Then fold the sides of the leaf over the dumpling.
7. Steam the Dumplings
Position the dumplings on a dish or steaming platter covered with light oil and banana leaves (or any of the other suitable wrappers mentioned above). Place the dish in a pot set over boiling water, ensure it is well-covered, and steam for 15-20 minutes, or until the dumplings are cooked through and the skin is translucent.
8. Prepare for Serving
Once the dumplings have finished steaming, let them cool for a short time. Then, when they have cooled a bit, arrange them on a nicely presented serving platter.
9. Garnish
Fried shallots give the dumplings a delicious flavor and a satisfying crunch. You can also garnish the dumplings with fresh cilantro and mint leaves—if you want—to take the already intense flavor to another level.
10. Serve
Warm dumplings are served with dipping sauce if desired. Then they are enjoyed. The delightful combination of textures and flavors is one for which many people return to this dish.
