Vietnamese Crispy Dumplings (Bánh gối)

 
Vietnamese Crispy Dumplings (Bánh gối)

20-25 DUMPLINGS
lactose free

Ingredients
Basic Dumplings Dough
500 g mined pork
50 g Vermicelli noodles
2 small shalotts, finely chopped
1 carrot, grated
1 tbs veggie paste
1 tsp salt
1 tsp pepper
1 tsp sugar
100 ml vegetable oil, for frying

Bánh gối are the Vietnamese Version of the Indian Samosas and they look like pillows. In Vietnam Bánh gối are a popular snack and they can be found all over the country. You can prepare the dough on your own or you buy some instant dough at the Asia supermarket. The Bánh gối can be filled with beef, chicken, shrimps or vegetables. For our recipe we use minced pork. Feel free to create your won filling. Just be creative.

Soak vermicelli noodles in boiling water for 3 minutes. Drain and set aside.
Prepare the dough, cover and set aside for 30 minutes.
Season minced pork with salt, pepper, sugar and veggie paste. Combine with minced shallots, carrot and vermicelli noodles. Set aside for 15 minutes.
Use a rolling pin to get a thin dough. Use a big glass to cut out some 6-7 cm wrappers.
Place a spoonful of the filling in the center of the wrapper and half a quail egg on top. Fold in half to form a half-moon shape. Brush some water all along the edges of the wrapper to properly seal the dumpling and pinch the edges together. Now fold the dough to fix it.
Heat vegetable oil in a wok till small bubbles appear around a chopstick. Deep-fry dumplings till golden brown.
Serve with fresh herbs like basil and coriander.
Bánh gối are traditionally eaten with a chili and fish sauce dip.

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