Authentic Bánh Giò Recipe (Vietnamese Rice & Pork Dumplings)
Craving a delicious and unique Vietnamese dish? Bánh Giò, the delightful rice dumplings filled with pork and mushrooms, are exactly what you need. These flavorful dumplings are a cherished street food in Vietnam, often enjoyed during special occasions or as a comforting snack.
Imagine tender rice flour dumplings wrapped in banana leaves, steaming to perfection. The combination of savory pork, fragrant mushrooms, and the fragrant aroma of banana leaves is a taste experience you won’t forget. Perfect for sharing with friends and family, or indulging in by yourself!
This recipe is not just about making dumplings; it’s about immersing yourself in Vietnamese culinary culture. With a few simple ingredients and some patience, you’ll create a dish that’s not only satisfying but also a showcase of tradition.
The Allure of Bánh Giò
Bánh Giò, a beloved dish hailing from Vietnam, captures the essence of traditional street food with its unique textures and flavors.
These delightful dumplings are made from a blend of rice flour and tapioca flour, offering a soft and chewy exterior. Inside, they are filled with seasoned ground pork and shiitake mushrooms, creating a savory experience that excites the palate.
The use of banana leaves not only adds vibrancy to the dish but also imparts a subtle sweetness during the steaming process. This combination makes each bite of Bánh Giò a memorable one, perfect for sharing with others or savoring solo.
The Ingredients that Shine
The key components of Bánh Giò work together to create a harmonious blend of flavors. The dough, made from rice flour and tapioca flour, forms a delightful wrapper that holds the filling securely.
The filling, which includes ground pork and shiitake mushrooms, is seasoned with fish sauce, soy sauce, and black pepper, infusing it with depth and umami. Each dumpling is carefully wrapped in banana leaves, which not only enhances the taste but also presents beautifully on the plate.
Complementing these ingredients are fresh herbs and a dipping sauce that add an exciting contrast. This array of flavors and textures makes Bánh Giò a standout dish, whether enjoyed at a gathering or as a snack on its own.
Crafting the Perfect Dumplings
Creating Bánh Giò involves a few essential steps that culminate in delicious dumplings.
The first step is to prepare the filling, where ground pork is browned and combined with mushrooms and seasonings. This mixture is then set aside to cool, allowing the flavors to meld together beautifully.
Next, the dough is made by mixing the rice flour and tapioca flour with water until smooth, then cooking it until it reaches a perfect, doughy consistency. This process requires attention to ensure the right texture.
Wrapping Techniques
Wrapping Bánh Giò is an art in itself and plays a crucial role in the dumpling’s presentation.
Each dumpling begins with a piece of banana leaf laid flat, where a portion of dough is placed, followed by a generous spoonful of the prepared filling. The banana leaf is then expertly folded around the filling, creating a secure package that retains moisture during steaming.
After wrapping, the dumplings are tied with kitchen twine before being placed in a steamer. This method helps to maintain their shape while cooking, ensuring each dumpling is perfectly formed.
The Steaming Process
Steaming is the final step that brings Bánh Giò to life.
The wrapped dumplings are placed in a steamer basket lined with banana leaves, allowing them to steam over boiling water for about 30 to 40 minutes.
This cooking method ensures that the dumplings become soft and chewy, while the flavors develop fully. The aromatic steam from the banana leaves creates an inviting scent that fills the kitchen, hinting at the deliciousness to come.
Serving and Enjoying Bánh Giò
Once cooked, Bánh Giò can be enjoyed warm or at room temperature, making them a versatile snack or appetizer.
To serve, the dumplings are unwrapped, revealing their vibrant green banana leaf exterior. They can be garnished with a sprinkle of sesame and served alongside fresh herbs, enhancing the visual appeal.
A small bowl of dipping sauce rounds out the presentation, offering a tangy contrast to the rich flavors of the dumplings. Each bite is a delightful combination of textures and tastes, making Bánh Giò a dish that is both comforting and satisfying.
How to Make Perfect Bánh Giò
Bánh Giò features a soft, chewy exterior made from rice flour, encasing a rich filling of pork, shiitake mushrooms, and spices. The taste is a beautiful balance of savory and umami flavors, complemented by the subtle sweetness of the banana leaves used for wrapping.
Ingredients
- 2 cups rice flour
- 1 cup tapioca flour
- 4 cups water (for the dough)
- 500g ground pork
- 100g shiitake mushrooms, soaked and chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- Banana leaves, cut into squares for wrapping
- Salt to taste
Instructions
- Prepare the Filling: In a pan, heat vegetable oil over medium heat. Add ground pork and cook until browned. Stir in chopped mushrooms, fish sauce, soy sauce, black pepper, and salt. Cook for another 5 minutes, then set aside to cool.
- Make the Dough: In a large bowl, mix rice flour, tapioca flour, and water until smooth. Cook the mixture on low heat, stirring constantly until it thickens and becomes a dough-like consistency.
- Wrap the Dumplings: Lay a piece of banana leaf flat on a surface. Spoon a portion of the dough onto the leaf, flatten it, and put a tablespoon of filling in the center. Fold the banana leaf around the filling to create a package and tie securely with kitchen twine.
- Steam the Dumplings: Place the wrapped dumplings in a steamer basket lined with banana leaves. Steam over boiling water for about 30-40 minutes until cooked through.
- Serve: Once cooked, let the dumplings cool slightly before unwrapping and serving. They can be enjoyed warm or at room temperature.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 dumplings
- Calories: 180kcal per dumpling
- Fat: 6g
- Protein: 10g
- Carbohydrates: 22g
Authentic Bánh Giò Recipe (Vietnamese Rice & Pork Dumplings)
Bánh Giò features a soft, chewy exterior made from rice flour, encasing a rich filling of pork, shiitake mushrooms, and spices. The taste is a beautiful balance of savory and umami flavors, complemented by the subtle sweetness of the banana leaves used for wrapping.
Ingredients
- 2 cups rice flour
- 1 cup tapioca flour
- 4 cups water (for the dough)
- 500g ground pork
- 100g shiitake mushrooms, soaked and chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- Banana leaves, cut into squares for wrapping
- Salt to taste
Instructions
- Prepare the Filling: In a pan, heat vegetable oil over medium heat. Add ground pork and cook until browned. Stir in chopped mushrooms, fish sauce, soy sauce, black pepper, and salt. Cook for another 5 minutes, then set aside to cool.
- Make the Dough: In a large bowl, mix rice flour, tapioca flour, and water until smooth. Cook the mixture on low heat, stirring constantly until it thickens and becomes a dough-like consistency.
- Wrap the Dumplings: Lay a piece of banana leaf flat on a surface. Spoon a portion of the dough onto the leaf, flatten it, and put a tablespoon of filling in the center. Fold the banana leaf around the filling to create a package and tie securely with kitchen twine.
- Steam the Dumplings: Place the wrapped dumplings in a steamer basket lined with banana leaves. Steam over boiling water for about 30-40 minutes until cooked through.
- Serve: Once cooked, let the dumplings cool slightly before unwrapping and serving. They can be enjoyed warm or at room temperature.
Nutrition Information:
Serving Size:
1 dumplingsAmount Per Serving: Calories: 180000Total Fat: 6gCarbohydrates: 22gProtein: 10g
