Bánh Giò (Vietnamese Pyramid Dumplings with Pork and Wood Ear Mushrooms)

Filling

• 25 g Wood ear mushrooms, dried
• 3 Shallot
• 1 tbsp Vegetable oil
• 350 g Minced pork
• 2 tbsp Fish sauce
• 1 tsp Black pepper
• ½ tsp Fine sea salt

Batter and wrapping

• 4 pieces Banana leaves
• 180 g Rice flour
• 60 g Tapioca starch
• 750 ml Water
• ½ tsp Fine sea salt
• 1 tbsp Vegetable oil

1. Soak the wood ear mushrooms in hot water for 20 minutes until fully pliable. Rinse well, then drain thoroughly. Finely slice the mushrooms and set aside.
2. Peel and finely chop the shallots. Heat the oil in a frying pan over medium heat, then cook the shallots for 2 to 3 minutes until softened. Add the minced pork and cook for 5 to 7 minutes, breaking it up, until no longer pink.
3. Stir in the sliced mushrooms, fish sauce, black pepper and salt. Cook for 2 to 3 minutes until the mixture is fragrant and any excess moisture has cooked off. Tip into a bowl and leave to cool.
4. Wipe the banana leaves clean, then briefly pass each piece over a low flame or dip in hot water to soften so they fold without cracking. Cut each piece into a rough square large enough to form a pyramid parcel. Set up a steamer and bring the water to a steady simmer.
5. In a mixing bowl, whisk together the rice flour, tapioca starch and salt. Gradually whisk in the water until smooth. Pour into a saucepan and cook over medium heat, whisking constantly, until it thickens to a glossy, pourable batter that holds soft ribbons, about 6 to 8 minutes.
6. Whisk in the oil, then take the pan off the heat. Leave the batter to cool for 5 minutes so it is still warm but easier to handle. Give it a final whisk to keep it smooth.
7. To assemble, lay a banana leaf square with the smooth side facing up and fold into a cone shape. Spoon in a little batter, add a generous spoonful of filling, then top with more batter to cover. Fold the leaf over to form a neat pyramid and secure by tucking the edges firmly.
8. Arrange the parcels upright in the steamer, leaving a little space for steam to circulate. Steam for 25 to 30 minutes until the dumplings feel set and slightly springy when pressed. Rest for 5 minutes before serving so the batter firms up.

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