Bánh Giò Recipe Vietnamese Steamed Pork Dumplings

BáNH GIò RECIPE - VIETNAMESE PORK DUMBLING

Steps:

• Defrost the leaves , if they are frozen.
• Clean banana leaves by running water to wash them.
• In small amounts Place them in a pot of hot water for a couple of seconds to make them soft.
• Cut into squares of 12x12 inches according to the size of dumplings you'd like to make, taking out hard parts of the stem, which are difficult to fold.
• Dry out before use.
• Cut matching sheets of foil wrap that have been finished to form pyramids
• Mix all the ingredients in the large pot with non-stick sides.
• Take a break for 30-60 minutes (longer is more beneficial).
• Set the stove on high heat until it comes to the point of boiling, then reduce to medium-high to ensure an extremely low temperature. Once it reaches the initial boil , it should take about 3-6 mins to get thicker. Its time can vary. It should be sufficient thick so that the filling doesn't spill out of it, yet thin enough to allow you to be able to fill the wrappers' corners.
• Shut off the stove and stir the mixture for approximately 3 minutes, to blend the mixture.
• Slice onion, or coarsely chop it in a food processor. Remove.
• Hand chop the mushrooms roughly or using a food processor.
• Place oil in a large skillet on medium-high and cook onions until lightly brown and delicious.
• Add the ground meat to the sauté pan and cook until the meat is cooked slightly all over however, it's not completely cooked. Allow the meat to become soft enough to break and become soft.
• Add the mushrooms and all the remaining ingredients in the pan and sauté until the mushrooms are slightly cooked. When the meat is cooked and is no more white in its middle check the taste and add salt or pepper if necessary and to the taste.
• Start by putting one aluminum foil, then lay one layer of banana leaves on top
• .Begin the folds in the beginning to create the initial place of pyramid (see the picture above)
• Make sure to add a spoonful rice flour mixture, half the amount you'd like in this portion.
• Serve a spoonful of filling into the middle.
• Use a spoonful of the rice flour mixture in order to cover the filling.
• Continue wrapping until you've used up all the ingredients. It is important to divide your rice mixture and fillings for each pyramid into equal portions of 12-14.
• Add 2 gallon of water into an enormous steamer pot.
• Bring to a boil over high heat.
• All the banh gio ingredients to the rack of the steamer. Cook for approximately 40 minutes.
• Around the 40-minute mark, you can open the oven and test that the mixture of rice and flour to see if it's cooked. If it's clean, you're done. Increase the time of steam when needed. It's hard not to cook this too much.

BáNH GIò RECIPE (VIETNAMESE STEAMED PORK "DUMPLINGS")

Steps:

• Defrost the leaves if frozen.
• Wash banana leaves under running water to clean.
• A few at a time, dip into a pot of boiling water for a few seconds to soften.
• Cut into ~12x12 inch squares, depending on the size dumplings you want, removing tough areas around the stem that are hard to fold.
• Set aside to dry before use.
• Cut out matching sized pieces of foil wrap finished pyramids
• Mix all ingredients in a large nonstick pot.
• Rest for 30-60 minutes (longer is better).
• Turn the stove to high heat until it hits a boil, then lower to medium-high so it maintains a low boil. After it hits the initial boil it should take about 3-6 minutes to thicken. Times may vary. You want it thick enough so the filling doesn't fall through it, but thin enough that you can still easily fill the wrappers' corners with it.
• Turn off the stove and continue to stir for about 3 more minutes to smooth out the mixture.
• Dice onion or or roughly chop in food processor. Remove.
• Roughly chop mushroom by hand or in food processor.
• Add oil to a large pan on medium-high, and saute onion light brown and fragrant.
• Add ground meat and saute until slightly cooked all over, but not fully cooked. Let the meat get tough enough to break apart, and so it's not mushy.
• Add mushroom and all remaining ingredients to the pan and saute so the mushroom is slightly cooked. After the meat is fully cooked and no longer pink in the middle, taste and add more salt or pepper if needed, to taste.
• Start with 1 layer of aluminum foil and place 1 layer of banana leaves on top
• Start the initial folds to make the first point of the pyramid (see pictorial above)
• Add a spoonful of the rice flour mixture--half the amount you want in this piece.
• Add a spoonful of the filling to the center.
• Add a spoonful of the rice flour mixture to encase the filling.
• Finish wrapping, repeat until you use up all your ingredients. The goal is to evenly split the rice flour mixture and filling for each pyramid into 12-14 equal portions.
• Add ~2 gallons of water to a big steamer pot.
• Bring to a boil on high heat.
• Add all the banh gio to the steamer rack. Cook for about 40 minutes.
• At about the 40 minute mark, open one up and check the rice flour mixture for doneness. When it's clear it's done. Add more steam time as needed--it's difficult to overcook this.