Bánh Hẹ (Vietnamese Chive Dumplings)
Món truyền thống · Vietnamese
Classic Vietnamese chive dumplings, also known as Bánh Hẹ, are delicate pan-fried parcels filled with fresh chives and sometimes minced pork. They have a crispy bottom and a tender, slightly chewy top, served with a savory 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 flour200g
- Tapioca starch50g
- Fresh chives150g
- Ground pork100g
- Shallots1
- Garlic2 cloves
- Fish sauce1 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Waterapprox. 200ml
Các bước
- 1
Prepare the filling: Finely chop the chives, shallots, and garlic. In a bowl, combine the ground pork with chopped chives, shallots, garlic, fish sauce, sugar, salt, and pepper. Mix well.
- 2
Make the dough: In a large bowl, whisk together rice flour and tapioca starch. Gradually add warm water while stirring until a smooth, pliable dough forms. Knead for a few minutes until elastic.
- 3
Assemble the dumplings: Roll out the dough thinly on a lightly floured surface. Cut into small rounds (about 3 inches in diameter). Place a spoonful of filling in the center of each round. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. You can pleat the edges for a decorative finish.
- 4
Pan-fry the dumplings: Heat vegetable oil in a non-stick skillet over medium-high heat. Carefully place the dumplings in the skillet, ensuring not to overcrowd. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
- 5
Steam the dumplings: Pour about 1/4 cup of water into the skillet, immediately cover with a lid, and reduce heat to medium-low. Steam for 5-7 minutes, or until the dough is translucent and cooked through.
- 6
Serve: Remove the lid and let any remaining water evaporate. Serve the Bánh Hẹ hot with a side of nuoc cham (Vietnamese dipping sauce).
