Banh Cuon (Vietnamese Dumplings) Recipe

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Banh Cuon (Vietnamese Dumplings)
  • Chef: Nikhil & Natasha
  • Recipe Servings: 20
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Minced pork and black fungus stuffed in wanton wrappers and steamed/boiled.

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)

  • 1.Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
  • 2.Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
  • 3.Mix together the corn flour and water in a bowl, adding a little more water if needed.
  • 4.With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
  • 5.Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
  • 6.Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.
  • 7.Steam or gently boil the dumplings for 5-6 minutes and then serve.
  • 8.Garnished with the shallots and cucumber stick and with the dipping sauce.