Bánh Ít Trần with Caramelized Shallot & Mushroom Filling
60% chuẩn vị · Vietnamese Fusion
A creative twist on Bánh Ít Trần, this version features a savory filling of caramelized shallots and shiitake mushrooms, offering a deeper, umami-rich flavor profile. The dough remains classic glutinous rice.
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
- Shallots, thinly sliced150g
- Dried shiitake mushrooms, rehydrated and chopped50g
- Garlic, minced1 tbsp
- Soy sauce1 tbsp
- Vegetable oil3 tbsp
- Toasted sesame seeds, for garnish1 tbsp
- Fresh mint leaves, for garnisha few
Các bước
- 1
Prepare the filling: Heat 2 tbsp oil in a pan over medium-low heat. Add sliced shallots and cook slowly until deeply caramelized (about 15-20 minutes). Add minced garlic and chopped shiitake mushrooms. Sauté for 5 minutes. Stir in soy sauce and black pepper. Cook for another 2 minutes. Set aside to cool.
- 2
Make the dough: Combine glutinous rice flour, tapioca starch, and salt in a bowl. Gradually add warm water, mixing to form a soft dough. Knead for 5-7 minutes until smooth.
- 3
Assemble the dumplings: Divide dough, flatten into discs, fill with the caramelized shallot and mushroom mixture, and seal into round balls.
- 4
Cook the dumplings: Heat 1 tbsp oil in a non-stick pan over medium heat. Pan-fry dumplings for 5-7 minutes per side until golden brown and slightly crispy.
- 5
Serve: Garnish with toasted sesame seeds and fresh mint leaves. Serve hot.
