Bánh Gối Chiên Giòn Tôm Thịt (Crispy Shrimp and Pork Pillow Dumplings)
85% chuẩn vị · Vietnamese
A flavorful variation of Bánh Gối featuring a rich filling of ground pork and shrimp, enhanced with shiitake mushrooms and jicama for texture. Fried to a perfect crisp.
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 pork150g
- Shrimp, peeled and chopped150g
- Dried shiitake mushrooms, rehydrated and finely chopped20g
- Jicama, finely diced30g
- Green onions, chopped2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Vegetable oil for fryingas needed
Các bước
- 1
Prepare the dough: Combine rice flour, tapioca starch, salt, and water. Knead into a smooth, pliable dough. Let it rest for 30 minutes.
- 2
Prepare the filling: Mix ground pork, chopped shrimp, chopped shiitake mushrooms, diced jicama, green onions, fish sauce, sugar, and black pepper in a bowl. Stir until well combined.
- 3
Assemble the dumplings: Divide the dough and roll it into thin wrappers. Cut into circles. Place a portion of filling onto each wrapper. Fold into a pillow shape and crimp the edges securely.
- 4
Fry the dumplings: Heat oil in a deep pan over medium-high heat. Fry the dumplings in batches until they are evenly golden brown and crisp, approximately 6-8 minutes.
- 5
Serve: Remove dumplings from oil, drain excess grease. Serve immediately with nuoc cham.
