Recipe: Vietnamese Crispy Dumplings (Bánh gối/ Bánh xếp /Bánh quai vạc)

Vietnamese Crispy Dumplings (Bánh gối/ Bánh xếp /Bánh quai vạc)

By Helen Le Published: March 28, 2014

  • Prep: 45 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 20-25

This Bánh has many names in different parts of Vietnam: Bánh gối as it resembles a pillow, Bánh xếp as how it is folded, and Bánh quai vạc as it looks like the handle of an ancient bronze cauldron.

  • To make the wrapper, combine flour, sugar, salt, baking powder, and water in a large mixing bowl. Mix well and knead to form a dough. Cover and let it rest for 30 minutes. Then roll the dough flat (you can use a pasta machine) to a thickness of 1/8 in (1cm) and cut into 6x6 inch circles.
  • Season the minced pork with salt, pepper, sugar, and stock powder (optional). Combine with minced shallot, carrot, glass noodle and woodear mushroom. Set aside for 15 minutes.
  • Place a spoonful of the filling in the center of the wrapper and half a quail egg on top. Fold in half to form a half-moon shape. Brush some water all along the edges of the wrapper to properly seal the dumpling and pinch the edges together. Fold as demonstrated in the video.
  • Heat 2 inches of vegetable oil till small bubbles appear around a chopstick (180°C/350°F). Deep-fry the dumplings till golden brown.
  • Serve with fresh greens and light dipping fish sauce.

Readers’ attempts

by ivynguyen2011
Vietnamese Crispy Dumplings - ivynguyen2011

by Gabriella
Vietnamese Crispy Dumplings -Banh goi - Gabriella Nguyen

by Tran BoiQuynh
Vietnamese Crispy Dumplings -Tran BoiQuynh 2

Vietnamese Crispy Dumplings - Tran BoiQuynh 1

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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