Banh Cuon (Vietnamese Dumplings) Recipe
Minced pork and black fungus stuffed in wanton wrappers and steamed/boiled.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings20
Ingredients of Banh Cuon (Vietnamese Dumplings)
- 500 gm lean pork - minced
- 2 Tbsp dried black fungus - soaked and finely chopped
- 2 small shallots - finely chopped
- 2 cloves - finely minced
- 2 garlic - finely minced
- 1 green chili - finely minced
- 25 gm coriander leaves
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp oil
- 1 Tbsp corn flour
- 2 Tbsp water
- 20-24 wonton wrappers
- For Garnishing:
- 1/25 cucumber - slice thinly
- 5 shallots - chopped and made into crispy fried shallots
How to Make Banh Cuon (Vietnamese Dumplings)HideShow Media
Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
Mix together the corn flour and water in a bowl, adding a little more water if needed.
With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.
Steam or gently boil the dumplings for 5-6 minutes and then serve.
Garnished with the shallots and cucumber stick and with the dipping sauce.