Bánh Hẹ Tôm (Shrimp and Chive Dumplings)
85% chuẩn vị · Vietnamese
A delightful variation of Bánh Hẹ, this version incorporates finely chopped shrimp into the filling along with chives, adding a sweet seafood flavor and a slightly different texture to the traditional chive dumplings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Fresh chives100g
- Shrimp150g
- Shallots1
- Garlic1 clove
- Fish sauce1 tbsp
- Sugar1/2 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Waterapprox. 200ml
Các bước
- 1
Prepare the filling: Peel, devein, and finely chop the shrimp. Finely chop the chives, shallots, and garlic. In a bowl, combine the chopped shrimp with 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 shrimp and chive filling in the center of each round. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal.
- 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, and the shrimp is cooked.
- 6
Serve: Remove the lid and let any remaining water evaporate. Serve the Bánh Hẹ Tôm hot with a side of nuoc cham.
