Vietnamese Rice and Pork Pyramid Dumplings (Banh Gio)

Ingredients

• 45 ml (3 tablespoons)canola or other neutral oil
• ⅓ cup, about 50 gfinely chopped shallot
• 227 g (8 ounces)ground pork, preferably fatty, coarsely chopped to loosen
• 2 large dried mushrooms, reconstituted, trimmed and finely chopped (about 60 ml or ¼ cup)wood ear mushrooms
• 1¼ teaspoonsfine sea salt
• ⅜ teaspoonsugar
• Rounded ½ teaspoonrecently ground black pepper
• 15 ml (1 tablespoon)fish sauce
• 1½ teaspoons, dissolved in 10 ml (2 teaspoons) watercornstarch
• 227 g (8 ounces)regular rice flour
• 64 g (2¼ ounces; ½ cup)cornstarch
• 1.065 litres (4½ cups)lightly salted chicken stock or low-sodium canned chicken broth
• 355 ml (1½ cups)water
• 8 squares, each 23 cm (9 inches) widethawed or fresh banana leaf, trimmed of brown edges, washed and wiped
• 8 pieces, each 23 × 25 cm (9 × 10 inches)aluminium foil

Instructions

1. 1

   Cook the filling

   Heat 22 ml (1½ tablespoons) of the oil in a medium skillet over medium-high heat. Add the shallot and cook, stirring often, for about 3 minutes, until the edges begin to brown. Add the pork and break it into small pieces as you stir. Once most of it has changed colour, about 1 minute, stir in the mushrooms, then add ¼ teaspoon salt, the sugar, pepper and fish sauce. Cook for about 2 minutes, until the pork is just cooked through.

2. 2

   Bind the filling

   Stir the cornstarch mixture, add it to the skillet and cook for about 30 seconds to lightly bind the filling. Take the pan off the heat, taste and adjust the seasoning so the filling is savoury and slightly more intense than usual, since the dough is lightly seasoned. Transfer it to a bowl and cool to room temperature. It makes about 300 ml (1¼ cups); you can prepare it a day ahead and bring it back to room temperature before using.

3. 3

   Mix the dough

   Put the rice flour, 64 g (½ cup) cornstarch and remaining 1 teaspoon salt in a large bowl. Make a well in the middle, then whisk in the stock, water and remaining 22 ml (1½ tablespoons) oil to make a smooth batter. Strain it through a mesh strainer into a pot or large saucepan and leave it for 10 minutes.

4. 4

   Cook the dough

   Set the pot over high heat and stir continuously at a moderate pace with a wooden spoon for about 8 minutes, until the dough is very thick and partly cooked. It will first thicken to a white-sauce consistency; when lumps form around the spoon, reduce the heat slightly and keep stirring until they disappear. When it resembles stiff mashed potatoes, turn off the heat and stir for another 30 seconds until smooth. The spoon should stand upright in the dough. Remove from the heat and leave uncovered for 5–10 minutes.

5. 5

   Divide the dough

   Use a wooden spoon or rubber spatula to smooth the dough in the pot, then divide it into 8 roughly even wedges, as you would a pie. This makes it easier to portion the dough for each dumpling.

6. 6

   Start wrapping

   Lay a piece of foil on your work surface with a long edge nearest you. Centre a banana leaf on top, smoother side facing up, and brush a 9 cm (3½-inch) circle of oil in the middle. Use an ice cream scoop or 60 ml (¼-cup) measure to place half of one dough portion on the leaf. Wet two fingers and gently press the dough into a 1.3 cm (½-inch) thick disc.

7. 7

   Fill the dumplings

   Put 37 ml (2½ tablespoons) of filling in a mound in the centre of the dough. Place the remaining half of the dough portion on top; it may look untidy at this stage. Wet a few fingers and gently press and smooth the dough a little. Bring the nearest banana-leaf edge to the centre, then fold the far edge down to enclose the dumpling, overlapping the edges by 6–13 mm (¼–½ inch) and pulling them snugly together.

8. 8

   Shape the parcels

   Gently press the dumpling's right and left sides with both hands to start forming a pyramid. Bring the top and bottom foil edges together over the dumpling so they overlap, then press the sides firmly to secure a square base. Fold the open foil ends underneath and trim any excess with scissors. Put the parcel on a steamer tray without lining it, then repeat with the remaining dumplings.

9. 9

   Steam and serve

   Steam the dumplings over boiling water for 40–45 minutes. They should puff slightly, and a skewer inserted into one should come out more or less clean; a little dough may stick. Leave them to cool for about 10 minutes, then open the foil and banana leaf and serve with chopsticks or a fork. The banana leaf is not edible.

What are banh gio?

Banh gio are Vietnamese savoury dumplings, named for their pyramid-like shape and traditionally wrapped in banana leaf. They have a soft rice-flour casing around a seasoned filling, often built around pork and mushrooms.

Here, chicken stock gives the dough a savoury base, while the pork filling is seasoned boldly enough to stand out against it. Foil around the banana leaf helps the parcels hold their shape as they steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 12g protein, 60g carbs, 27g fat.

The rice flour and cornstarch provide most of the carbohydrates, while the pork and cooking oil account for much of the fat; pork also supplies most of the protein. Have two dumplings with a generous portion of vegetables to add freshness and balance the plate.

The filling makes the centre

Pork: Fatty ground pork stays moist and gives the filling richness. Break it into small pieces as it cooks so it spreads evenly inside the dough.

Wood ear mushrooms: Once reconstituted and finely chopped, they bring a mild, springy texture rather than a strong mushroom flavour. Trim away any tough parts before chopping.

Seasoning: Fish sauce, pepper, salt and a little sugar make the filling savoury and rounded. Taste it before cooling; the dough is only lightly seasoned, so the filling should have a little extra intensity.

Cook the dough patiently

The batter thickens on the hob, so steady stirring is important to keep the mixture smooth and prevent it catching on the bottom of the pot. Straining it first removes any lumps before cooking begins.

As the batter thickens, reduce the heat slightly if lumps gather around the spoon. Keep stirring until they smooth out and the dough is stiff enough for a spoon to stand upright.

Build the layers

Base: Press half a portion of dough into a small disc on the oiled banana leaf, then keep the filling in a mound in the centre. Add the remaining dough on top and gently smooth it around the filling.

Wrap: Bring the banana-leaf edges over the dumpling so they overlap, then fold the foil around the parcel. The foil is there to secure the shape during steaming; trim loose excess rather than leaving long flaps.

Check the steamed texture

The dumplings should puff slightly after 40–45 minutes over boiling water. A skewer should come out mostly clean, though a small amount of sticky dough is expected.

Rest the parcels for about 10 minutes before opening. The dough will be very hot straight from the steamer, and the short rest also makes the parcels easier to handle.

Serve them simply

Serve the dumplings warm, opening the foil and banana leaf at the table or just before eating. Use chopsticks or a fork, and discard the banana leaf rather than eating it.

For a more balanced plate, add a simple vegetable side, such as lightly dressed cucumber or steamed greens. Their fresh, crisp textures contrast with the soft dough and rich pork filling.

Recipe notes & tips

• Let the filling cool to room temperature before assembling so it is easier to handle.
• Keep stirring the dough, especially once it starts to thicken, to help it cook evenly.
• Wet your fingers before pressing the dough to reduce sticking.
• Keep the filling mounded in the centre so it is easier to cover with the top layer of dough.
• Make the banana-leaf edges overlap before wrapping the foil around each dumpling.
• Leave the finished parcels to rest for about 10 minutes before opening.

Variations

• Use homemade stock: Choose lightly salted chicken stock for a savoury dough with homemade flavour.
• Try another neutral oil: Use a different neutral cooking oil in place of canola oil.
• Prepare ahead: Make the filling up to a day in advance and bring it to room temperature before assembling.
• Adjust the seasoning: Taste the cooked filling and fine-tune its seasoning before it cools.
• Use fresh banana leaves: Fresh leaves can be used in place of thawed ones; trim, wash and wipe them before wrapping.

Common mistakes to avoid

• Skipping the straining: Strain the batter before cooking so it starts smooth and free of lumps.
• Stopping the stirring: Keep stirring as the dough thickens, lowering the heat slightly if lumps form around the spoon.
• Making the filling too mild: Season it to taste before cooling, keeping in mind that the dough is only lightly seasoned.
• Overfilling the centre: Keep to 2½ tablespoons of filling per dumpling and mound it so the dough can enclose it.
• Loose wrapping: Overlap the banana-leaf edges and press the foil securely around the sides and base.
• Opening too soon: Let the parcels cool for about 10 minutes before unwrapping and eating.

How to store

The filling can be made a day ahead and kept chilled; bring it to room temperature before assembling. Refrigerate cooked dumplings in an airtight container and eat within 3 days. Reheat them in a steamer until hot throughout.

Frequently asked questions