Bánh bao bánh vạc - White Rose Dumplings
Hoi An’s world-famous shrimp dumpling made from translucent white dough bunched up to look like a rose. Many people like these cakes not only for their delicious flavor but also for their beautiful appearance. The French gave it the name of "white roses".
Ingredients
Dough
200g Rice flour
200g Tapioca Flour
220ml Boiling Water
2 tsp salt
3 Tsp Cooking Oil
Filling
200g Pork – finely mince
200g Shrimp Shelled Deveined, finely minced
3 stalks of Spring Onions – finely chopped
100g Wood ear mushrooms – soaked and drained and minced finely
1 tsp Black Pepper
2 tsp Garlic minced
1 Stalk of Lemongrass – minced
Serve
100g Fried Shallots
100g Fried Sliced garlic
Fish Sauce Dipping Sauce
Prepare the dough
Combine the flours and salt, gradually add boiling water into the flours while stirring them, then add 1tsp of oil at a time, mixing to ensure evenly mixed. . Let the mixture cool down. Knead the dough until it is even, knead until the dough is very smooth and does not stick to your hands. Roll the mixture into a ball. Cover and rest 30′.
Make the filling
In a bowl add the pork mince, prawns, minced lemongrass with a 1 tsp pepper, 1tsp seasoning powder, 1tsp minced garlic, stir all ingredients together.
Put a pan, add oil to heat up, then add 1 tsp minced garlic and sauté until fragrant, then add pork and shrimp mixture, then and mushrooms and stir-fry until cooked, then add green onions, mix again, then remove from heat. And allow to cool. Puree mixture in a food processor to a fine paste.
Knead the dough into a long sausage, then pinch of a small piece of dough (15g) and gently roll in a disc 4cm in diameter and 1-2mm thick. Keep doing this until the dough is finished.
Place 10g of mixture into the center of each disc. Then using your thumb and fore finger crimp from the filling to the edge of the dough, moving around the edges of the dough disc to create a flour shape, with the filling creating the center of the flower shape.
Cooking
Place the dumplings in a double steamer lined with perforated parchment paper. Steam the dumplings for 10 -15 minutes. The will become translucent, soft and chewy. The Centre should be pink and cooked through.
Put the dumplings, on a plate, scatter with fried garlic and fried shallots.
Serve with fish sauce dipping sauce.
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