Vietnamese Dumplings
Combine
1 lb ground meat (usually pork)
*1 plg dried black mushrooms
1/2 lb carrots, shredded and with the moisture pressed out
5 stalks celery, sliced thin
1/2 lb shrimp, peeled, deveined and chopped
1 egg
1 tsp vegetable oil
1Tbls sugar
1 tsp salt
1 Tbls dried garlic
1 tsp freshly ground or cracked black pepper
Now here’s the tricky part. At the Asian market look for a package called ‘Banh Bao.’ Basically, this is Jiffy or Bisquick, Asian style. So you need–
*2 pkgs Banh Bao
Mix like it says on the package. It’s just a baking mix with yeast in it so you have to let it raise.
After raising, pull off a handful of dough. Roll it into a 6 inch oval. Put 2 Tbls filling in middle of oval. Press into filling
*1 quail egg
Whoa–wait a minute. A quail egg? Yup, they come in cans, they’re inexpensive, and while they’re really little they have a great flavor.
Arrange around filling five slices of
*Chinese-style sausage
Pinch together the edges of the dough around the filling. Seal the top.
Repeat until you’ve used all the dough and filling.
Steam over water with
2 Tbls vineagar added.
Don’t crowd the dumplings as they will rise again as they are cooking. Steam for at least 1/2 hr to make sure pork is cooked through.
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