Bánh quai vạc are fried pork and shrimp dumplings. The pork and prawn filling and the unusual shape make them a treat for anyone who likes dumplings. They’re also a popular street food in Vietnam: on cold days, people buy them to take home and eat while watching TV. Plan ahead: the dough rests for 30 minutes before rolling. Ingredients For the dough 225 g flour 50 g rice flour (if you want the dumplings crispy) 45 g tapioca starch 100 g cooking oil (or butter) 125 g – 130 g water For the filling 100 g pork 50 g chopped shrimp 1 chopped “pilgrims” (the original’s word — probably a kind of hành; the method never uses it) Salt and pepper 2 chopped shiitake mushrooms ¼ cassava, sliced How to make bánh quai vạc 1. Cook the filling Heat a small pan of cooking oil. When the oil is hot, add minced garlic and fry until fragrant. Add the shiitake mushrooms, pork, shrimp and cassava to the garlic and stir well. Season with salt and pepper to suit your taste. Take care over this step. 2. Make the dough Mix all the dough ingredients with the water and knead well until it becomes a soft dough. Cover it and leave it for 30 minutes. Roll the dough into thin sheets, then use a tin mould or a small bowl to cut out small circles. 3. Fill and fry Put a spoonful of filling on each circle and wrap the dough tightly around it. Put the dumplings into a pan of hot oil and fry until fragrant and golden, then lay them on a plate. They’re best eaten hot. Share:
