Delicious Bánh Giò Recipe
Introduction
Bánh Giò is a delightful Vietnamese steamed rice dumpling, filled with savory pork and mushrooms, wrapped in fragrant banana leaves. This comforting dish is perfect as a snack or light meal, offering a unique blend of textures and flavors.
Ingredients
- 300 grams Ground Pork (Substitute with ground chicken or turkey for a lighter option)
- 30 grams Dried Wood Ear Mushrooms (Fresh shiitake mushrooms can be used if wood ears are unavailable)
- 2 tablespoons Shallots (Yellow onions can be used but will impart a sweeter note)
- 1 teaspoon Salt (Adjust to taste when using broth)
- 1 tablespoon Fish Sauce (Soy sauce is a good alternative for a non-fish option)
- 1/2 teaspoon Ground Black Pepper (Optional for those who prefer milder flavors)
- 1 tablespoon Cooking Oil (Any neutral oil works; sesame oil enhances flavor)
- 250 grams Rice Flour Mix (Consider a gluten-free blend for alternatives)
- 400 milliliters Pork Broth (Chicken broth or water with salt can also work)
- Banana Leaves (for wrapping, about 30-35 cm sheets)
Instructions
- Prepare the Banana Leaves: Cut banana leaves into sheets about 30-35 cm long. Rinse thoroughly and blanch in hot water until softened. Set aside to dry.
- Prepare the Filling: Soak dried wood ear mushrooms until rehydrated, then chop finely. Heat cooking oil in a pan, sauté shallots until fragrant, add ground pork and cook until browned. Stir in chopped mushrooms, fish sauce, salt, and pepper. Remove from heat and let cool.
- Make the Rice Dough: In a bowl, whisk together rice flour mix and pork broth until smooth. Pour mixture into a saucepan and cook over medium heat, stirring constantly until it thickens into a smooth paste.
- Assemble Dumplings: If desired, line each banana leaf with a piece of plastic wrap for easier handling. Spread a layer of rice dough, add a spoonful of filling, then cover with another layer of dough. Carefully wrap into pyramid shapes, folding banana leaves to seal.
- Steam: Place wrapped dumplings in a steamer basket and steam over boiling water for 25-30 minutes. Remove and let cool for 10-15 minutes before serving to improve texture.
Tips & Variations
- Use fresh shiitake mushrooms as a flavorful alternative to dried wood ear mushrooms.
- Swap pork with ground chicken or turkey for a lighter version of the filling.
- For a vegetarian option, replace meat with seasoned tofu or mushrooms and use soy sauce instead of fish sauce.
- Adding a dash of sesame oil in the filling enhances the aroma and depth of flavor.
Storage
Store leftover bánh giò in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5-10 minutes until warmed through to maintain the soft texture. Avoid microwaving, which can dry out the dumplings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen banana leaves for wrapping?
Yes, frozen banana leaves can be used. Thaw and gently wipe them clean before blanching to soften and make them pliable for wrapping.
What can I substitute if I don’t have pork broth?
You can use chicken broth or simply water seasoned with salt as a substitute. Adjust seasoning in the filling accordingly to maintain flavor balance.
PrintDelicious Bánh Giò Recipe
Bánh Giò is a traditional Vietnamese pyramid-shaped savory dumpling made with a delicate rice flour dough filled with a flavorful mixture of ground pork, wood ear mushrooms, and shallots. Wrapped in banana leaves and steamed to perfection, these dumplings offer a fragrant and satisfying treat with a smooth, tender exterior and a savory, aromatic filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 8–10 dumplings 1x
- Category: Main Course
- Method: Steaming
- Cuisine: Vietnamese
Ingredients
Scale
Filling Ingredients
- 300 grams Ground Pork (Substitute with ground chicken or turkey for a lighter option)
- 30 grams Dried Wood Ear Mushrooms (Fresh shiitake mushrooms can be used if wood ears are unavailable)
- 2 tablespoons Shallots (Yellow onions can be used but will impart a sweeter note)
- 1 teaspoon Salt (Adjust to taste when using broth)
- 1 tablespoon Fish Sauce (Soy sauce is a good alternative for a non-fish option)
- 1/2 teaspoon Ground Black Pepper (Optional for those who prefer milder flavors)
- 1 tablespoon Cooking Oil (Any neutral oil works; sesame oil enhances flavor)
Dough Ingredients
- 250 grams Rice Flour Mix (Consider a gluten-free blend for alternatives)
- 400 milliliters Pork Broth (Chicken broth or water with salt can also work)
Additional Ingredients
- Banana Leaves (Cut into 30-35 cm sheets, rinsed and blanched to soften)
- Saran Wrap (Optional, for lining banana leaves)
Instructions
- Prepare the Banana Leaves: Cut the banana leaves into sheets measuring 30-35 cm. Rinse them thoroughly, then blanch these sheets in hot water to soften them. Once softened, set the leaves aside to dry, which makes them pliable enough for wrapping.
- Prepare the Filling: Begin by rehydrating the dried wood ear mushrooms in warm water until they become soft, then chop them into small pieces. Heat cooking oil in a pan, sauté the shallots until fragrant, then add the ground pork and cook until browned. Season the mixture with salt, ground black pepper (if using), and fish sauce, then stir in the chopped mushrooms. Remove from heat and allow the filling to cool.
- Make the Rice Dough: In a mixing bowl, combine the rice flour mix with the pork broth. Whisk thoroughly until the mixture is smooth and free of lumps. Transfer this mixture to a saucepan over medium heat and cook while stirring continuously until it thickens into a smooth, sticky paste that can hold shape but still remains tender.
- Assemble the Dumplings: Optionally, line each banana leaf sheet with a layer of saran wrap to prevent sticking. Place a layer of the rice dough onto the leaf, then spoon a good amount of filling over it. Cover with another layer of rice dough to encase the filling completely. Carefully wrap the banana leaf into a pyramid or triangular shape, making sure it is sealed well.
- Steam the Dumplings: Place the wrapped dumplings into a steamer basket, ensuring they are spaced apart. Steam over boiling water for 25 to 30 minutes until the dough is fully cooked and firm. Remove from the steamer, then allow the dumplings to cool for 10 to 15 minutes before serving. Cooling improves the texture and makes unwrapping easier.
Notes
- Substitute ground chicken or turkey for a leaner filling option.
- Fresh shiitake mushrooms can replace dried wood ear mushrooms if unavailable.
- Soy sauce is a good alternative to fish sauce for vegetarian or fish-free diets.
- Blanching banana leaves helps prevent tearing and makes wrapping easier.
- Allow dumplings to cool before serving for better texture and easier handling.
Keywords: Bánh Giò, Vietnamese Dumplings, Steamed Dumplings, Rice Flour Dumplings, Vietnamese Street Food
