• Vietnam Food Safari

Traditional Vietnamese Recipe - Bánh gối (Pillow Cake)


For making crust

350g Wheat flour

150 g rice flour

1 tsp Baking-powder

1 tsp powdered turmeric

2 chicken eggs

220ml Water

50ml Cooking Oil

1 tsp Salt

For making filling

50g Wood ear mushroom

100g Glass noodles

½ a bulb of Kohlrabi (or white turnip)

200g Minced pork

½ Onion

50g minced shallots

12 Quail eggs





Grate kohlrabi (or jicama) finely.

Boil quail eggs or chicken eggs then peel the eggshell off.

Soak wood ear mushroom in warm water for 10 minutes to enlarge the mushroom then drain and dice finely. Soak glass noodles then cut into small pieces. Peel the onion then dice it finely.

In a frying pan heat 1 tbsp of oil , add minced shallots and onion and fry until soft, then add 200 gr mince pork into the pan to sitr fry with 1 tsp of salt, 1tsp of pepper, mushrooms, kohlrabi and glass noodles. Combine well and cook until fragrant and kohlrabi is cooked. Once cooked, remove from the heat and allow the mixture to cool.

Making the crust

Mix all ingredients for the crust in a food processor and pulse 10 seconds. Scape down sides and pulse for a further 10 seconds. Scape again and pulse until mixture becomes a soft pliable dough.

Knead until the dough is smooth and does not stick to your hands.

Let the dough rest for 30-60 minutes.

Roll the dough using a rolling pin until about 2mm thin.

Cut the dough into a circle about 10-15 cm in diameter.

Put the filling in the center of the crust, add a quail egg.

Apply water to the edge of the dough, fold it into a semicircle, tighten.

Fold the edge of the of the dumpling to seal the contents inside.

Remember to add enough filling, do not add to much to avoid spreading the filling out when frying. Once all the dumplings are filled, place on a plate and place inside refrigerator for 30 minutes to rest.


Fill a medium sauce pan with oil so that it covers at least ½ of the cake, and heat the oil.

When the oil is hot about 160 degrees Celsius, drop the cake in and fry for the first time until the shell is puffy and golden, take it out to drain the oil.

Heat the old hot oil about 170-180 degrees Celsius, drop the cakes in and fry for the second time until golden crispy, beautiful color, take out to drain the oil.

Serve with the below dipping sauce.

Sweet and sour sauce

75 g sugar

45 ml fish sauce

45 ml rice vinegar

30 g chili paste

360 ml of water

Mix all ingredients together, ensure sugar has dissolved and serve