Wednesday, July 16, 2014

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Vietnamese Crispy Dumplings

Vietnamese Crispy Dumplings

This Bánh has many names in different parts of Vietnam: Bánh gối as it resembles a pillow, Bánh xếp as how it is folded, and Bánh quai vạc as it looks like the handle of an ancient bronze cauldron.

Video by: Helen
Chanel Youtube:

Full recipe at (Xem cong thuc day du tai)
Items in my kitchen and pantry
*For the wrapper*
300 g Gyoza skin (1 pack 10.5 oz), OR
270 g all-purpose flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
150 ml water
*For the filling*
500 g minced pork
50 g glass noodle, soaked in warm water 5 mins and chopped
15 g woodear mushroom, (0.5 oz) soaked in warm water 5 mins and minced
2 tbsp shallot or white part spring onion, minced
1/2 cup carrot, shredded/minced
salt, sugar, pepper, stock powder to taste
12 quail eggs, hard-boiled, peeled and halved

Dipping sauce recipe

If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)

Music from Youtube music library "Hey Girl"

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