Banh gio steamed minced pork and rice dumpling


Banh gio (steamed minced pork rice dumpling) is a pyramidal shaped snack food of my childhood. Just like banh pate so, my mom would make dozens of these for my siblings and I khổng lồ eat for breakfast & as after school snacks. Banh gio is a very simple & inexpensive dish, which is why she made this often & is made with rice flour, sauteed minced pork, onions and wood ear mushrooms. Mom worked hard & never rewarded herself with any fancy dining, clothing, or jewelry while we were growing up–in fact, we almost never ate in restaurants–but she always rewarded us with delicious simple and satisfying foods, và this starchy snack fits the bill.

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Common as street food for breakfast in Vietnam, banh gio is a very portable snack & can be eaten on the go, although some vì eat this with either fish sauce or maggi seasoning. If the dough & pork filling is properly seasoned, we enjoy the banh gio simply by itself.


Mom mixes her own flour, a combination of rice flour và corn starch or you can buy a packaged flour like above, found in most Asian groceries. The dough is first precooked and then wrapped with the pork filling in banana leaf and then finally steamed.

Banh Gio (Steamed Minced Pork Rice Dumpling) Printable Recipe


1- 12 oz package of banh gio flour set (makes about 12 dumplings)1/2 tbs salt1/2 tbs sugar1 tbs cooking oil (olive or canola)3 cups of water3 cups chicken broth1 package of banana leaves


3/4 lb of minced pork1/2 cup wood ear mushroom strips, soaked in warm water 10 minutes, drain & minced1 medium onion diced2 tbs fish sauce1 tbs oyster sauce1 tbs ground black pepper

First rinse the banana leaves and wipe dry with a paper towel and cut up your banana leaves into rectangles about five inches wide & set aside.

In a wok or large pan và a small amt of cooking oil, sautee the onions. When they become transulcent, địa chỉ the pork & wood ear mushrooms và stir. Add the fish sauce, oyster sauce, & black pepper. Cook until pork is done & adjust final seasoning lớn taste. Cover & set aside.

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In medium pot under medium heat, địa chỉ the water và chicken broth và rice flour mix và immediately stir. địa chỉ cửa hàng the salt, sugar, oil and continue constantly lớn stir until the mixture thickens lớn a mashed potato lượt thích consistency, about 10 minutes or so. Remove from heat and now you’re ready to size the banh gio dumpling.

Cooks note:

The filling can be made a day in advance.You can use all water for the dough or any combination of water and chicken stock.


My Mom is a culinary genius. The first time we tried to make this without consulting her, our banh gio was more like a blob. This is my mom’s easy way to make the perfect pyramid shaped banh gio. First, roll your sheet of banana leaf into a cone. Take about 1.5 tbs of the dough & stuff it in. Using your spoon, create a small cavity in the dough and địa chỉ about 2 tbs of pork mixture. Finally địa chỉ cửa hàng another 1.5 tbs of dough khổng lồ the base và spread evenly. Fold over the banana leaf và trim any excess. Keep a bowl of water handy khổng lồ keep the dough from sticking to the spoon.


Perfect pyramid shaped banh gio couldn’t be easier! Wrap these with plastic wrap & steam for 15 minutes.


While best right out of the steamer, what we can’t eat right away, we throw in the freezer. Just defrost overnight in the fridge và microwave about 2 minutes and it still delicious. It’s the perfect snack, simple but satisfying.
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