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Banh Cuon (Vietnamese Dumplings) Recipe

Banh Cuon (Vietnamese Dumplings)

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
  • Easy

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)

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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.
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