Banh Goi, meaning "savory cake" in Vietnamese, are delightful crispy fried dumplings that offer a captivating blend of textures and flavors. These aren't your average dumplings; Banh Goi boast a uniquely thin, almost paper-like wrapper that crisps to perfection during frying, creating an irresistible contrast to the succulent filling within. The filling itself is typically a savory mixture of ground pork, wood ear mushrooms, and fragrant shallots, seasoned with just the right amount of fish sauce and pepper. This combination results in a truly addictive snack, perfect for a casual meal or as a tasty addition to a larger spread.
Banh Goi are surprisingly easy to make, even for home cooks with limited experience. The satisfying crunch and burst of flavor make them a rewarding culinary project. To learn how to create these delicious Vietnamese fried dumplings yourself, follow our step-by-step guide below.
Tools Needed
- Mixing bowl
- Rolling pin
- Frying pan
- Plastic lid or bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix dry ingredients (flour, glutinous rice flour, sugar, salt) thoroughly. Add cooking oil and mix well. Knead with your hands until combined, then add egg and mix again.
- Gradually add water, mixing until a dough forms. Don't overmix or knead. Let the dough rest for 10-15 minutes, then knead for 2-3 minutes until smooth. Rest again for 30 minutes.
Step 2. Make the Filling
- Sauté minced shallots until fragrant. Add ground pork and stir-fry until golden. Add carrots, onions, and stir briefly. Season with sugar, seasoning powder, salt, and pepper. Add wood ear mushrooms and stir for 1 minute. Set aside to cool.
Step 3. Assemble and Shape the Banh Goi
- Divide the dough in half. Roll out thinly (about 3mm thick). Use a plastic lid or bowl to cut out circles. If necessary, re-roll any leftover dough.
- Add a spoonful of filling and an optional half quail egg to the center of each circle. Fold the dough over to enclose the filling, pinching the edges to seal. Flatten the dough slightly.
Step 4. Fry and Serve
- Heat cooking oil in a frying pan. When the oil is hot enough (test with chopsticks), reduce heat to medium-low. Fry the Banh Goi until golden brown on both sides.
- Remove the Banh Goi and place on paper towels to absorb excess oil. Serve hot.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using glutinous rice flour helps create a crispy crust that doesn’t absorb too much oil.
- Don’t overknead the dough; it will become tough.
- Fry the Banh Goi over medium-low heat to prevent burning and ensure a crispy, spongy texture.
Nutrition
- Fat: 10-15g
- Carbs: 25-35g
- Protein: 5-8g
FAQs
1. Can I use a different type of meat in the Banh Goi filling?
Absolutely! Ground chicken or shrimp are popular substitutes for pork. Just adjust seasoning to your preference.
2. How do I prevent the Banh Goi wrappers from sticking together?
Lightly dust the wrappers with cornstarch or rice flour to keep them from clinging to each other before filling and frying.
3. What can I serve with Banh Goi?
Banh Goi are delicious on their own, but they also pair well with dipping sauces like fish sauce, sweet chili sauce, or a simple soy sauce mixture.
With their crispy texture and flavorful filling, these Banh Goi are a guaranteed crowd-pleaser. This recipe allows you to experience the authentic taste of Vietnam in your own kitchen. So, gather your ingredients and embark on this delicious culinary journey!