Banh It Tran

Ingredients

Fried shallots

1 tablespoon, for garnish

Scallions

2, chopped

Vegetable oil

2 tablespoons

Ground black pepper

1/2 teaspoon

Salt

1/2 teaspoon

Sugar

1/2 teaspoon

Fish sauce

1 tablespoon

Shallots

2, minced

Wood ear mushrooms

50g, finely chopped

Shrimp

100g, peeled and finely chopped

Pork belly

100g, minced

Sticky rice flour

2 cups

Warm Water

1/2 cup

Instructions

1. In a large mixing bowl, combine the sticky rice flour with warm water. Knead the mixture until a smooth and pliable dough forms.
2. In a separate bowl, combine the minced pork belly, finely chopped shrimp, wood ear mushrooms, minced shallots. Season this mixture with fish sauce, sugar, salt, and ground black pepper.
3. Divide the dough into equal-sized portions. Flatten each portion into a round disc.
4. Place a generous spoonful of the filling mixture onto the center of each disc. Carefully fold the edges of the disc over the filling and seal to form a dumpling.
5. Bring a large pot of water to a rolling boil. Gently add the dumplings into the boiling water and cook them in batches for about 5-7 minutes, or until they float to the surface.
6. Using a slotted spoon, remove the cooked dumplings from the pot and drain.
7. In a pan, heat the vegetable oil over medium heat. Add the chopped scallions and sauté until fragrant.
8. Add the cooked dumplings to the pan and stir-fry for another 2-3 minutes, until lightly golden.
9. Serve the Banh It Tran hot, garnished with a sprinkling of fried shallots. Enjoy the authentic taste of Vietnamese cuisine!