Xôi Khúc (Sticky Rice Dumplings with Mung Bean and Pork)
Món truyền thống · Vietnamese
A classic Vietnamese street food, Xôi Khúc features glutinous rice flour dough wrapped around a savory filling of seasoned ground pork and mung beans, then boiled until tender. It's a comforting and flavorful dish.
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Nguyên liệu
- Glutinous rice flour300g
- Mung beans (split, no skin)100g
- Ground pork150g
- Shallots2 tbsp, minced
- Pandan leaves3-4 leaves
- Fish sauce1 tbsp
- Sugar1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water150-200ml
- Vegetable oil1 tbsp
- Fried shallots (for garnish)2 tbsp
Các bước
- 1
Soak mung beans for at least 2 hours or overnight. Drain and steam until tender. Mash them into a paste.
- 2
In a bowl, mix mashed mung beans with ground pork, minced shallots, fish sauce, sugar, salt, and pepper. Form into small balls.
- 3
Wash pandan leaves, tie them into knots, and boil in water for about 15-20 minutes to infuse the water. Strain the water and let it cool slightly.
- 4
In a large bowl, combine glutinous rice flour with a pinch of salt. Gradually add the pandan-infused water, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes.
- 5
Divide the dough into small portions. Flatten each portion into a disc, place a mung bean and pork ball in the center, and carefully wrap the dough around the filling, sealing it completely to form a round dumpling.
- 6
Bring a large pot of water to a boil. Add the pandan leaf knots if desired for extra aroma. Gently drop the dumplings into the boiling water.
- 7
Boil the dumplings until they float to the surface and the dough becomes slightly translucent, about 10-15 minutes. They should be cooked through.
- 8
Remove the cooked dumplings with a slotted spoon and toss them gently in a bowl with a tablespoon of vegetable oil to prevent sticking.
- 9
Serve hot, garnished with fried shallots and a sprinkle of black pepper.
