Banh Gio (Pyramid Dumplings - Dairy/Nut Free)
Savory rice dumplings wrapped in banana leaves. These are typically steamed and are filled with pork and wood ear mushrooms.
Ingredients
- 2 cups Rice Flour
- 1/2 cup Tapioca Starch
- 3 cups Water
- about 450 g Ground Pork
- 1/2 cup Wood Ear Mushrooms
- 1/2 cup Onion
- 2 tablespoons Fish Sauce
- 1/2 teaspoon Black Pepper
- 6 sheets Banana Leaves
- 1 tablespoon Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak wood ear mushrooms in warm water until softened, then chop finely.
- 2In a bowl, combine ground pork, wood ear mushrooms, chopped onion, fish sauce, and black pepper. Mix well.
- 3In a saucepan, combine rice flour, tapioca starch, and water. Cook over medium heat, stirring constantly, until the mixture forms a thick, smooth paste. Add vegetable oil.
- 4Cut banana leaves into large squares. Fold each square into a cone shape and fill with a spoonful of the rice flour paste, followed by a spoonful of the pork mixture, and then another spoonful of the rice flour paste.
- 5Fold the banana leaf over to enclose the filling and create a pyramid shape. Secure with kitchen twine.
- 6Steam the dumplings for 50-60 minutes, or until the rice flour is cooked through.
- 7Serve warm, unwrapping the banana leaf to reveal the dumpling.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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