This is a little variation on a sticky Vietnamese rice dumpling called bánh it trán. I’ve heard these dumplings are often served with nuoc cham, but we weren’t feeling up for any spicy sauciness this evening.
Bánh it trán
Makes 20 dumplings
- 1/4 cup dried mung beans
- 10 raw prawns, peeled, deveined and diced
- 2 tbsp oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 230 g pork mince
- 1 tsp sugar
- 1/4 tsp salt
- 1 tsp fish sauce
- 4 cups glutinous rice flour
- 2 cups warm water
- Boil the mung beans in a pot with enough water to cover them by about 3 cm. After 30 mins, drain and mash with a fork.
- Fry the onion and garlic in the oil for 3 mins.
- Mix in the mung beans, shrimp and pork. As the pork browns, break up clumps, add sugar, salt and fish sauce. After 3 mins, set the pork filling aside to cool.
- Mix the flour and water to make the dough. Stir until water is absorbed by the flour.
- Split the dough into 20 separate balls.
- Make a flat circle out of a ball of dough. Hold it in your hand like a cup, then add a spoonful of filling. Fold the edge to seal the dumpling, then carefully roll it into a ball shape. Dust with a little flour. Repeat for other dumplings.
- Steam dumplings in bamboo baskets for 8 minutes. (Tip: spray baskets with oil before adding dumplings. This will stop them from sticking to the baskets.)
- Add a few chives to the top of each dumpling just before serving.
Jasmine: These are possibly the stickiest dumplings I’ve ever made. The filling is not bad, although it smells a little funny when it’s cooking.
Stacey: Very sticky. The dumpling has a course mouth feel, with a sticky outer casing.
Daniel: It’s incredibly sticky and stretchy. It’s a very pretty dumpling. It tastes ok, I mean, I’ll have more if they’re going!