Bánh Ít Trần (Vietnamese Savory Glutinous Rice Dumplings)
Món truyền thống · Vietnamese
Classic Bánh Ít Trần, featuring chewy glutinous rice dumplings filled with savory ground pork, shrimp, and mung beans, pan-fried to a golden crisp. These dumplings are a popular street food and appetizer in Vietnam.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice flour300g
- Tapioca starch50g
- Warm water200ml
- Salt1 tsp
- Ground pork200g
- Shrimp, peeled and deveined100g
- Mung beans, split and soaked50g
- Shallots, minced2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Vegetable oil3 tbsp
- Cilantro, for garnisha few sprigs
- Red chilies, thinly sliced, for garnish1
Các bước
- 1
Prepare the filling: Sauté minced shallots in 1 tbsp oil until fragrant. Add ground pork and cook until browned. Add chopped shrimp, soaked mung beans, fish sauce, sugar, and black pepper. Cook until shrimp is pink and mung beans are tender. Set aside to cool.
- 2
Make the dough: In a large bowl, combine glutinous rice flour, tapioca starch, and salt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
- 3
Assemble the dumplings: Divide the dough into small portions. Flatten each portion into a disc, place about 1-2 tbsp of filling in the center, and carefully wrap the dough around the filling, sealing it into a round or slightly flattened ball.
- 4
Cook the dumplings: Heat vegetable oil in a non-stick pan over medium heat. Carefully place the dumplings in the pan, ensuring not to overcrowd. Pan-fry for about 5-7 minutes per side, until golden brown and slightly crispy.
- 5
Serve: Remove dumplings from the pan and drain on paper towels. Garnish with fresh cilantro and sliced red chilies. Serve hot.
