Serving: 4 Servings
Ingredients
Dough
1 Package of banh bot loc mix
1 ½ Cups boiling water
Stuffing
½ lb Small shrimp (shelled and devein)
¼ lb Pork belly (thinly sliced)
4 Tbsp oil
2 Tbsp annatto seeds - optional
3 Tbsp garlic (minced)
3 Tbsp fish sauce
2 Tbsp sugar
Accompaniments
Mo Hanh – Vietnamese scallion oil
Blanched Bean sprouts
Mints
Rau Ram – Vietnamese coriander
3 Tbsp fried shallots
3 Tbsp cilantro (roughly chopped)
Nuoc mam cham
Method
1 - Marinade the pork belly with 1 ½ tbsp of fish sauce, 1 tbsp of sugar. In a separate bowl do the same for the shrimp. Set aside for 30 minutes.
2 - Heat 2 tbsp of oil in a small pan. When oil is hot add the annatto seeds.(caution: seeds will pop as it touches hot oil) Keep stirring seeds until oil turns a reddish color, then remove and discard the seeds. Keep the annatto oil in the pan.
3 - In the same pan add minced garlic and the marinaded pork belly . Cook meat on medium heat until fully cooked, then add shrimp and cook until shrimp turns pink. Remove from heat, set aside.
4 - Empty all the flour into a mixing bowl, then slowly add 1 ½ cup of boiling water, stir with a spatula as you pour. Continuously stir until mostly all the flour and water is incorporated, and dough begins to form. Then start by using your hands to knead the dough until you get a fine textured dough ball. Make sure to flour all surfaces before working with dough. As dough can become very sticky.
5 - Roll out small individual dough balls, about the sizes of a quarter. Then use a roller to flatten the dough into 2 inches wide circles.
6 - Add 1 piece of shrimp and 1 piece pork belly into the center of the dough, then fold the dough over to meet the other end, use a fork to seal and crimp the edges. Continue to do the same with the rest of the dough.
7 - Bring a large pot of water to a boiled then add the dumplings, stir occasionally. Dumplings will float to the surface when ready. When dumplings start to float remove from pot and bath in warm water for 1-2 minutes. Drain dumplings and drizzle oil over dumplings to prevent from sticking together.
8 - Serve dumplings with mints, rau ram, fried onions, and nuoc mam cham.
Blanched bean sprouts, cilantro, and mo hanh are optional.
Ingredients
Dough
1 Package of banh bot loc mix
1 ½ Cups boiling water
Stuffing
½ lb Small shrimp (shelled and devein)
¼ lb Pork belly (thinly sliced)
4 Tbsp oil
2 Tbsp annatto seeds - optional
3 Tbsp garlic (minced)
3 Tbsp fish sauce
2 Tbsp sugar
Accompaniments
Mo Hanh – Vietnamese scallion oil
Blanched Bean sprouts
Mints
Rau Ram – Vietnamese coriander
3 Tbsp fried shallots
3 Tbsp cilantro (roughly chopped)
Nuoc mam cham
Method
1 - Marinade the pork belly with 1 ½ tbsp of fish sauce, 1 tbsp of sugar. In a separate bowl do the same for the shrimp. Set aside for 30 minutes.
2 - Heat 2 tbsp of oil in a small pan. When oil is hot add the annatto seeds.(caution: seeds will pop as it touches hot oil) Keep stirring seeds until oil turns a reddish color, then remove and discard the seeds. Keep the annatto oil in the pan.
3 - In the same pan add minced garlic and the marinaded pork belly . Cook meat on medium heat until fully cooked, then add shrimp and cook until shrimp turns pink. Remove from heat, set aside.
4 - Empty all the flour into a mixing bowl, then slowly add 1 ½ cup of boiling water, stir with a spatula as you pour. Continuously stir until mostly all the flour and water is incorporated, and dough begins to form. Then start by using your hands to knead the dough until you get a fine textured dough ball. Make sure to flour all surfaces before working with dough. As dough can become very sticky.
5 - Roll out small individual dough balls, about the sizes of a quarter. Then use a roller to flatten the dough into 2 inches wide circles.
6 - Add 1 piece of shrimp and 1 piece pork belly into the center of the dough, then fold the dough over to meet the other end, use a fork to seal and crimp the edges. Continue to do the same with the rest of the dough.
7 - Bring a large pot of water to a boiled then add the dumplings, stir occasionally. Dumplings will float to the surface when ready. When dumplings start to float remove from pot and bath in warm water for 1-2 minutes. Drain dumplings and drizzle oil over dumplings to prevent from sticking together.
8 - Serve dumplings with mints, rau ram, fried onions, and nuoc mam cham.
Blanched bean sprouts, cilantro, and mo hanh are optional.
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