Bánh Gối (Vietnamese Pillow Dumplings)
Món truyền thống · Vietnamese
Crispy, golden-brown fried dumplings with a savory filling of ground pork, shrimp, and wood ear mushrooms, shaped like small pillows. Served with a sweet and sour dipping sauce.
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
- Rice flour150g
- Tapioca starch50g
- Water200ml
- Salt1 tsp
- Ground pork200g
- Shrimp, peeled and minced100g
- Wood ear mushrooms, rehydrated and finely chopped30g
- Glass noodles, soaked and chopped20g
- Shallots, finely chopped1 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Vegetable oil for fryingas needed
Các bước
- 1
Prepare the dough: Mix rice flour, tapioca starch, salt, and water. Knead until smooth. Let it rest for 30 minutes.
- 2
Prepare the filling: In a bowl, combine ground pork, minced shrimp, chopped wood ear mushrooms, chopped glass noodles, chopped shallots, fish sauce, sugar, and black pepper. Mix well.
- 3
Assemble the dumplings: Roll out the dough thinly. Cut into small circles (about 8-10 cm diameter). Place a spoonful of filling in the center of each circle. Fold the dough in half to create a semi-circle, then pinch the edges to seal, forming a pillow shape. Ensure the edges are well-sealed.
- 4
Fry the dumplings: Heat vegetable oil in a wok or deep pan over medium-high heat. Carefully fry the dumplings in batches until golden brown and crispy on all sides. This usually takes about 5-7 minutes per batch.
- 5
Drain and serve: Remove fried dumplings from the oil and drain on paper towels. Serve hot with a side of nuoc cham (Vietnamese dipping sauce).
