Vietnamese Pyramid Dumplings Banh Gio Recipe

Ever had one of those days where you just want to take your taste buds on an exotic adventure without leaving the comfort of your kitchen? This delightful banana leaf-wrapped dumpling recipe is your ticket to a savory wonderland, blending the rich flavors of pork, earthy mushrooms, and aromatic spices—topped with a quail egg surprise—into a deliciously steamed parcel that’s as fun to make as it is to eat. Trust me, you’re in for a culinary experience that will make your kitchen feel like a vibrant street market!

Bánh Giò, the delightful Vietnamese pyramid dumpling, combines silky rice flour and tapioca starch dough with a savory filling of ground pork, mushrooms, and quail eggs. These dumplings, laced with fish and oyster sauces, feast on protein.

They are delicate and vibrant with flavors and aromas, thanks to the banana leaves that encase them. I love their simple, yet complex nature, and how nourishing and tasty they are!

Vietnamese Pyramid Dumplings Banh Gio Recipe Ingredients

• Rice Flour: Provides structure and texture; key carbohydrate source.
• Tapioca Starch: Adds elasticity and chewiness; gluten-free alternative.
• Ground Pork: Rich in protein and fats; savory filling base.
• Fish Sauce: Umami flavor enhancer; adds depth and saltiness.
• Mushrooms: Contribute earthy flavors; source of essential nutrients.
• Banana Leaves: Add aroma and natural packaging; traditional element.

Vietnamese Pyramid Dumplings Banh Gio Recipe Ingredient Quantities

• 1 cup rice flour
• 1 cup tapioca starch
• 4 cups water
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 200 grams ground pork
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 100 grams mushrooms, diced
• 4 quail eggs, boiled and peeled
• Banana leaves, cut into squares, blanched and drained

How to Make this Vietnamese Pyramid Dumplings Banh Gio Recipe

1. In a bowl for mixing, combine the flour of rice, starch of tapioca, and salt. Add 4 cups of water, stirring as you go, until you have a smooth batter.

2. In a large saucepan, over medium heat, warm 1 tablespoon of vegetable oil. Pour in the batter and stir continuously until thickened and smooth with a glossy look. This will take a few minutes, so be patient. It is a little like making a roux, in that you want to cook it together but not let it brown.

3. In another skillet, warm some oil over medium heat. Toss in the chopped onion and minced garlic; sauté them until they are aromatic.

4. Put the minced pork in the pan and color it. Stir it well so that all the meat is in contact with the heat and gets a nice brown color. After that, introduce the mushrooms and cook them with the ground pork.
They will not only get a little color but also cook down quite a bit, which is good because it takes a lot less time to make the sauce when the mushrooms are really cooked.

5. The filling is to be seasoned with fish sauce, oyster sauce, sugar, and black pepper. It is then to be mixed well and removed from heat.

6. Take a banana leaf and place it on a flat surface. Put a small amount of batter in the middle of the leaf and spread it slightly.

7. Spoon a dollop of pork filling onto the batter, and top with a quail egg.

8. The banana leaf must be folded carefully so that it encloses the filling in what will be a pyramid-shaped form. If you don’t have bamboo string, use additional pieces of banana leaf to secure this bayen.

9. Do the wrapped effect again with the leftover batter, filling, and quail eggs.

10. The wrapped dumplings can be cooked in a steamer. Once placed in a steamer, they should remain there for about 20-25 minutes and only be taken out when it is clear that they are thoroughly cooked. The key point here is to serve them warm.

Vietnamese Pyramid Dumplings Banh Gio Recipe Equipment Needed

1. Mixing bowl
2. Whisk or mixing spoon
3. Large saucepan
4. Measuring spoons
5. Medium skillet
6. Cutting board
7. Sharp knife
8. Steamer
9. Tongs or slotted spoon
10. Heatproof surface (to fold on banana leaves)

FAQ

• Q: Can I substitute rice flour with another type of flour?A: Banh Gio requires the rice flour for an unreplicable, authentic texture. If you had to, though, you could use glutinous rice flour for a close-enough replica.
• Q: How should I prepare the banana leaves?A: Cut the banana leaves into squares. Then make them pliable by submerging them in boiling water. Drain or blow dry thoroughly to remove excess water before use.
• Q: Can I use a protein other than pork?A: Yes, ground chicken or turkey can be used as an alternative. It may slightly alter the traditional flavor, but it’s a worthy substitute.
• Q: How should I store leftover Banh Gio?A: Keep them in an airtight container in the fridge for up to 3 days. For best results, reheat in a steamer.
• Q: Are there vegetarian options for this recipe?A: Swap marinated tofu or additional mushrooms for the ground pork, and use soy sauce in place of fish sauce to make your version vegetarian.
• Q: What is the purpose of tapioca starch in the recipe?The starch from the cassava root is what gives us tapioca. The actual plant has a high starch content, which is what you want to make things sticky and chewy.
• Q: Is there an alternative to using quail eggs?A: In the absence of quail eggs, use small portions of a hard-boiled hen’s egg.

Vietnamese Pyramid Dumplings Banh Gio Recipe Substitutions and Variations

Glutinous rice flour can replace rice flour for a chewier bite.
Cornstarch can be used as a substitute for tapioca starch, but the texture may vary slightly.
You can substitute ground chicken or turkey for a lighter option in place of ground pork.
Soy sauce can be used in place of fish sauce, remembering it will change the flavor a bit.
Diced water chestnuts can be used in place of mushrooms to provide a different texture.

Pro Tips

1. Banana Leaf Preparation: Make sure to soften the banana leaves by blanching them in hot water for a few seconds. This will make them more pliable and less likely to tear when folding the dumplings.