Bánh Rán Mặn (Vietnamese Savory Fried Doughnuts)
Món truyền thống · Vietnamese
Classic Vietnamese savory fried doughnuts with a flavorful ground pork and mushroom filling, coated in sesame seeds for a delightful crunch. These are a popular street food and snack.
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 flour2 cups
- All-purpose flour1/4 cup
- Sugar2 tablespoons
- Salt1/2 teaspoon
- Warm water3/4 cup
- Vegetable oilfor frying
- Ground pork1/2 lb
- Dried wood ear mushrooms1/4 cup
- Shallots2 tablespoons, minced
- Fish sauce1 tablespoon
- Black pepper1/2 teaspoon
- Sesame seeds1/2 cup, toasted
- Egg1, lightly beaten (for binding filling)
Các bước
- 1
Soak dried wood ear mushrooms in warm water for 20 minutes, then drain and finely chop.
- 2
In a bowl, combine ground pork, chopped mushrooms, minced shallots, fish sauce, black pepper, and the beaten egg. Mix well to form the filling.
- 3
In a large bowl, whisk together glutinous rice flour, all-purpose flour, sugar, and salt.
- 4
Gradually add warm water to the dry ingredients, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
- 5
Divide the dough into small portions. Flatten each portion into a small disc, place about 1 tablespoon of filling in the center, and carefully wrap the dough around the filling, sealing it completely. Roll into a smooth ball.
- 6
Gently roll each dough ball in toasted sesame seeds, pressing lightly to adhere.
- 7
Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium heat to around 320°F (160°C).
- 8
Carefully fry the bánh rán in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes, turning occasionally, until golden brown and puffed up. The oil temperature should be maintained to ensure the inside cooks through without burning the outside.
- 9
Remove the fried bánh rán from the oil and drain on paper towels. Serve warm with a dipping sauce (e.g., nuoc cham).
