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Vietnamese dumpling (Bánh bao)
Dumpling is well-known in many countries with different ways of making but the method I introduce here is definitely the Vietnamese style so I should call it Vietnamese Dumpling or Bánh Bao as we call in our language.
Bánh bao is a soft, white dumpling made from fine wheat flour with different types of filling inside which you can choose between salty or sweat taste, meat or bean paste. You can easily find it everywhere at food kiosts in streets in Vietnam. Because it's easy to buy, Vietname people can eat bánh bao as their main dish, side dish or even a dessert :)
Today i will introduce a type of Vietnamese dumpling which is made from minced pork. You can replace it with chicken, beef if you like.
2 of my favorite products for decorating food
- 170 gr fine wheat flour or wheat starch, (A)
- 150 ml water, (A)
- 3 gr instant yeast, (A)
- 5 gr sugar, (A)
- 170 gr fine wheat flour or wheat starch, (B)
- 80 gr sugar, (B)
- 10 gr instant yeast, (B)
- 20 gr oil, (B)
- 2 gr salt, (B)
- 230 gr minced pork, (C)
- 50 gr napa cabbage, sliced, (C)
- 3 dried black fungus, (C)
- 30 gr dried glass noodle, (C)
- 1.5 tsp soyal bean sauce, (C)
- 1.5 gr salt (or 2.5 gr Knorr soup powder), (C)
- 5 eggs, (C)
- 1 gr pepper (if you like spicy food), (C)
- 2 spring onions, chopped, (C)
- Making leaven: Mix all ingredients A together until evenly. Cover with cling film and leave it at room temperature for one night (about 8 hours)
- Making Bánh bao dough: - Mix the leaven together with all the ingredients B. Knead the dough until it doesn't stick to your hands. Let the dough rest for 15 minutes. - Divide the dough into 10 even pieces. Roll each into a flat and thin round piece (D)
- Making filling: - Soak dried glass noodle in warm water for about 5 minutes. Take it out and cut into about 2cm short pieces. - Soak dried black fungus in warm water for about 5 minutes until soft. Take it out, cut off the roots and slice them into small pieces. - Boil 5 eggs. Cut them into 10 even pieces - Mix all ingredients C together and divide them into 10 even meat balls with pieces of eggs on top or in the middle (E) - Stuff each piece D with a filling ball E. Form it into the Bánh bao's shape with 5 flower petals on top. - Put each Bánh bao on a piece of white paper rubbed with some oil.
- Steaming: Put Bánh baos into a steam pot. Steam them for 15-20 minutes, depending on the Bánh baos' size.
- Serve! Enjoy!
|Serving size: 1 dumpling/ Bánh bao|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 16 g||5%|
|Protein 10 g||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|