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Rice Pyramid Dumplings
[Vegan]

Name: Rice Pyramid Dumplings [Vegan]
Cook time: PTM
Yield: 14 dumplings servings
Cuisine: NO info

HL By: Helen Le

Author Bio

Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is... Read More

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Rice Pyramid Dumplings [Vegan]

14 dumplings

Dairy Free

Vegan

Bánh giò is a common breakfast in Northern Vietnam. This is a good example of how Vietnamese people turn basic and simple ingredients into masterpieces. In this recipe, you’ll learn how to make a vegan version of bánh giò that still retains the traditional flavor.

Ingredients You Need for Rice Pyramid Dumplings [Vegan]

For the Filling:

1 tablespoon vegetable oil
1 tablespoon minced leek (white part only)
2 ounces (56 g) dried wood ear mushrooms, soaked (page 13) and minced
2 ounces (56 g) dried shiitake mushrooms, soaked (page 12) and minced
2 ounces (56 g) king oyster mushrooms, stems trimmed and minced
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce or vegan fish sauce (page 20)
1 teaspoon vegetable or mushroom stock powder, to taste
1/2 teaspoon freshly ground black pepper

For the Wrappers and Batter:

14 squares (10 by 10 inches/ 25 by 25 cm) banana leaves, prepped
14 squares (10 by 10 inches/ 25 by 25 cm) plastic wrap
1 cup (155 g) rice flour
2 cups (260 g) tapioca starch or cornstarch
6 cups (1.4 L) unsalted vegetable broth or fresh unsweetened coconut water
2 tablespoons vegetable oil, plus more for greasing wrappers and batter
1 teaspoon salt

For Serving:

1/2 cup (120 ml) vegan fish dipping sauce (page 20)
1/4 cup (60 ml) sriracha sauce (optional)

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How to Prepare Rice Pyramid Dumplings [Vegan]

Make the filling, heat 1 tablespoon of oil in a medium skillet over medium-low heat. When hot, add leek and cook and stir until fragrant (about 1 minute). Add minced mushrooms, 1/2 teaspoon of salt, sugar, soy sauce, and stock powder. Cook and stir over medium heat until the mushrooms are tender (about 2 minutes), and then remove from heat and stir in pepper.
Prepare the wrappers. Stack the banana leaves on top of each other, with the darker, shiny side of each leaf facedown, inserting a square of plastic wrap under each leaf for Support. Lift up one corner of a leaf square and fold diagonally toward the opposite corner. Then, fold again in half to form a smaller triangle. Repeat with remaining leaves and plastic wrap.
Make the batter. In a large saucepan, combine rice flour and tapioca starch. Slowly whisk in broth to prevent lumps from forming. When mixture is smooth, whisk in 2 tablespoons of oil and 1 teaspoon of salt. Cook the batter over high heat, whisking constantly, until a viscous paste begins to form on the bottom of the pan (about 5 minutes). Immediately reduce heat to low and whisk vigorously until batter thickens to the consistency of mashed potatoes (5 to 8 minutes). It is okay if it is still a bit lumpy at this point. During the last few minutes of cooking, you may need to switch to a wooden spoon or a rubber spatula as the paste becomes too heavy to whisk. Remove from heat and continue stirring until completely smooth (about 1 minute).
Open a wrapper triangle and hold the point securely in one hand, keeping the sealed part next to your thumb. The opening should form a pocket to keep everything inside. Lightly oil the opening to prevent sticking. Dip a metal spoon in oil, and then scoop a heaping tablespoon of the paste into the opening. Use the back of the spoon to spread out and push it into the point. Scoop 2 tablespoons of the mushroom filling onto the dough, and then scoop 1 to 2 tablespoons of the batter on top. Spread it around to cover all the mince.
First, fold up the bottom corner of the wrapper, being held by your thumb, to cover the paste, and then tightly fold in each side. Finally, fold over the top corner, tucking its point into the base of the wrap. You should now have a nice pyramid with a flat base. Repeat to assemble the remaining dumplings.
Fill a steamer halfway with water and arrange the dumplings in the basket. Bring the water to a boil, cover, and steam on medium-high until the paste becomes translucent (about 20 minutes). Use tongs to remove the dumplings and allow to cool. Freshly steamed dumplings collapse easily when unwrapped, so let cool completely or chill in the refrigerator overnight, and then reheat them before serving. You can store the dumplings with the wrapper on for up to 1 week in the refrigerator.
For Serving Microwave the dumplings on high for 1 minute. Open the seal to remove the wrappers and serve on a plate with vegan fish dipping sauce and sriracha (if using).

Notes

Note: If you prefer, you can also make the batter in the microwave. Just combine the ingredients in a large microwave-safe bowl, heat on high for 3 minutes, and then remove and whisk. Heat on medium-high for another minute, stir, and then repeat until batter becomes a smooth paste.