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Delicious Bánh Giò Recipe

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★★★★★

4.8 from 59 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://ellaeatsdaily.com/delicious-banh-gio-recipe/