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Vietnamese Recipes – Fried Meat Dumplings – Banh Xep Chien, Banh Goi Chien, Banh Quai Vac

Ingredients:

Chinese cabbage
400 Grams
(To make the filling)
Ground pork
200 Grams
(To make the filling)
Green onion stalk
1/2
(To make the filling)
Dash of ginger juice
(To make the filling)
Salt
1 Teaspoons
(To make the filling)
Soya sauce
2 Tablespoons
(To make the filling)
Cooking wine
1 Tablespoons
(To make the filling)
Lard
1 Tablespoons
(To make the filling)
Sesame oil
2 Tablespoons
(To make the filling)
Dash of monosodium glutamate (MSG)
(To make the filling)
Strong flour
2 Cups
(To make the skin)
Hot water
3/4 Cups
(To make the skin)
Vegetable oil
2 Tablespoons
(To make the skin)
Hot water
1 Cups
(To make the skin)

Preparation mode:

1/ Parboil Chinese cabbage. Drain them off. Chop and wring out excess water. Add minced green onions, ginger juice and seasoning to ground meat. Mix them well.

2/ Add chopped Chinese cabbage into the mixture. Mix them well. Add 3/4 hot water cups and 2 cups of strong flour. Stir them up frequently. Knead dough for 10 minutes until you have smooth texture. Cover them with wet cloth and set aside for half an hour.

3/ Use a cutting board or a floor board to shape your dough into desirable ones. Form doughs into 4cm round strips and cut them into 2cm pieces to make about 30 pieces. Use your bare hands to flatten each pieces. Try to press your palms onto doughs to mould them into exact sizes and shapes.

4/ Make 10cm diameter skin by a rolling stick with your right hand, while turning dough with your left hand. Place 1 tablespoon of filling on each skin. Fold skin and make corners of dough firmly.

5/ Add 1/2 tablespoon of oil to a thick pan. Arrange dumplings in even rows and fry them till having lightly brown color. Add hot water to 1/3 height of dumplings. Cover and steam them over medium heat till water evaporates.

Footnotes:

banh quai vac - 2