Bánh Giò recipe - Vietnamese pork dumbling
It is a combination of rice flour, pork and mushrooms wrapped in fresh banana leaves and steamed
Ingredients
WRAPPERS
- 1 pounds frozen banana leaves medium-sized (Makes approximately twelve to fourteen banh gio. If you aren't able to get this, you can use foil and be okay.)
- Aluminum foil in sufficient quantities to cover the size and number of banana leaves
FLOUR MIXTURE
- 2 cups of corn starch
- 1 cup rice flour
- 3 tbsp potato starch
- 3 cans of chicken broth ~4.5 cups
- 5 cups of water
- 3 tablespoons oil
- 1 1/3 1 tsp salt
- 1 tsp monosodium glutamate optional
FILLING
- 1 medium onion
- 37 grams of dried wood ear mushrooms , about 2 cups when they are hydrated
- 2 tablespoons cooking oil
- 1 pound ground pork . You can also replace half or all of it with ground chicken
- 1 teaspoon salt
- 2 teaspoons sugar
- 1.5 teaspoon of ground black pepper
- 0.5 teaspoon monosodium glutamate , optional
Instructions
PREPARING WRAPPERS (YOU are able to do this A DAILY)
- Defrost the leaves , if they are frozen.
- Clean banana leaves by running water to wash them.
- In small amounts Place them in a pot of hot water for a couple of seconds to make them soft.
- Cut into squares of 12x12 inches according to the size of dumplings you'd like to make, taking out hard parts of the stem, which are difficult to fold.
- Dry out before use.
- Cut matching sheets of foil wrap that have been finished to form pyramids
FLOUR MIXTURE
- Mix all the ingredients in the large pot with non-stick sides.
- Take a break for 30-60 minutes (longer is more beneficial).
- Set the stove on high heat until it comes to the point of boiling, then reduce to medium-high to ensure an extremely low temperature. Once it reaches the initial boil , it should take about 3-6 mins to get thicker. Its time can vary. It should be sufficient thick so that the filling doesn't spill out of it, yet thin enough to allow you to be able to fill the wrappers' corners.
- Shut off the stove and stir the mixture for approximately 3 minutes, to blend the mixture.
FILLING
- Slice onion, or coarsely chop it in a food processor. Remove.
- Hand chop the mushrooms roughly or using a food processor.
- Place oil in a large skillet on medium-high and cook onions until lightly brown and delicious.
- Add the ground meat to the sauté pan and cook until the meat is cooked slightly all over however, it's not completely cooked. Allow the meat to become soft enough to break and become soft.
- Add the mushrooms and all the remaining ingredients in the pan and sauté until the mushrooms are slightly cooked. When the meat is cooked and is no more white in its middle check the taste and add salt or pepper if necessary and to the taste.
The WRAPPING METHOD
- Start by putting one aluminum foil, then lay one layer of banana leaves on top
- .Begin the folds in the beginning to create the initial place of pyramid (see the picture above)
- Make sure to add a spoonful rice flour mixture, half the amount you'd like in this portion.
- Serve a spoonful of filling into the middle.
- Use a spoonful of the rice flour mixture in order to cover the filling.
- Continue wrapping until you've used up all the ingredients. It is important to divide your rice mixture and fillings for each pyramid into equal portions of 12-14.
STEAMING
- Add 2 gallon of water into an enormous steamer pot.
- Bring to a boil over high heat.
- All the banh gio ingredients to the rack of the steamer. Cook for approximately 40 minutes.
- Around the 40-minute mark, you can open the oven and test that the mixture of rice and flour to see if it's cooked. If it's clean, you're done. Increase the time of steam when needed. It's hard not to cook this too much.