Banh Gio Nguyen Cong Tru
Nguyen Cong Tru local market, Hai Ba Trung, Hanoi
2 c cornstarch
1 c rice flour
3 t potato starch
4 c chicken broth, high quality
3 c water
2 c pork stock, high quality
3 t vegetable oil
3 t vegetable oil
½ c shallots, chopped
1 yellow onion, medium, diced
1 lb pork, ground
3 t black pepper, fresh ground
2 t sugar, granulated
½ t fish sauce
1 t oyster sauce
1 ½ oz dried wood ear mushrooms, reconstituted, finely
2 cloves garlic, minced
2 t cornstarch dissolved in 2 t water (slurry)
½ c mung beans, dried, split (soaked overnight)
1 t salt
1 t sugar
¼ t white pepper, ground
8 oz pork belly, skinless, cut into cubes
1 garlic clove, diced
4 t scallions, sliced
½ c shrimp, dried (soaked for 1hr)
8 quail eggs, soft boiled, peeled
10-12 banana leaves, each 9 inches square, blanched and
pliable (dry before using)
10-12 pieces of aluminum foil, each 11-inch square
Sift the corn starch, rice flour, potato starch into a large bowl. Whisk in the
broth, water, stock, vegetable oil to form a smooth batter. Set aside for 1 hour.
Strain through a mesh strainer into a large saucepan. Heat over high heat, stirring
constantly until dough becomes thick, about 8 – 10 minutes. Lower temperature
slightly if lumps form. Once consistency is that of cake frosting, remove from
heat. Continue stirring for 30 more seconds. Set aside to cool.
Heat oil in skillet over medium-high, add shallots and onion. Cook until lightly
brown. Add ground pork, pepper, sugar, salt, fish sauce, oyster sauce. Sauté until
pork cooked almost through. Add the mushrooms and garlic, cook for 1-2 minutes.
Turn heat to high. Add slurry. Once slurry starts to bubble, reduce heat to simmer.
Mix until sauce is thickened, and pork cooked through.
Lay out banana leaves (shiny side up), each over its own larger piece of foil.
If space allows, it’s best to lay out all at once so you can even distribute the
dough and the filling on each banana leaf. Place approximately 1 tablespoon of
the dough in the center of each banana leaf. Flatten dough, and roughly shape
3-inch circle. Gently press an indentation in the center of each to hold the filling.
This will be the base of the pyramid. Put 2 tablespoons of filling and 1 egg in the
very center of each piece of dough. Top each with one quail egg. Repeat with
remaining dough, filling.Using the banana leaf to form it, follow the instructions
in the diagram. Pull the leaves in tight to ensure good coverage whilecontinuing
to form the pyramid shape with a square shaped base. Wrap securely with foil.
Repeat with the remaining dumplings. Steam the dumplings over boiling water
for 40 to 45 minutes, or until a skewer inserted comes out mostly clean; some
dough sticking to the skewer is okay. Let cool enough to remove foil and banana
leaf. Serve warm.