Destination
Hue
The story
Bánh bao bánh vạc are Hoi An's famous "white rose dumplings," so named for their delicate translucent white appearance and rose-like folded shape. Made from a translucent tapioca-and-rice-flour dough pressed thin, filled with a small mound of minced shrimp (or pork and shrimp), and pinched into small flower-shaped bundles. Steamed until the wrappers turn glassy and the shrimp inside is just cooked. Served in small stacks with a scatter of fried shallots and a small dish of light fish sauce dipping sauce. The dish is made by only one family in Hoi An (Trung Bac restaurant), who supply every restaurant in the old town with the raw dumplings. The recipe is a closely-guarded family secret.
Method
In a large bowl, whisk tapioca starch, rice flour and salt. Pour boiling water over while stirring vigorously. Add oil. Knead by hand for 3 minutes until smooth, stretchy and slightly sticky.
Combine chopped shrimp (and pork if using), shallots, garlic, fish sauce, sugar, pepper, salt and cornstarch. Mix thoroughly by hand for 2 minutes. Refrigerate 20 minutes.
Warm 3 tbsp oil in a small pan. Add sliced shallots and fry over medium heat for 4 to 5 minutes until deep gold. Drain on paper. Reserve oil.
Take a small piece of dough (about 15g) and press between two sheets of plastic wrap into a 6cm round. Place 1 heaped tsp of filling in the middle. Pinch and fold the edges up into 5 or 6 small pleats forming a flower shape around the filling. Repeat for all dumplings.
Line a steamer basket with baking paper (with small holes) or greased banana leaves. Arrange dumplings with 1cm between each. Steam over vigorous heat for 8 to 10 minutes until the wrappers turn translucent and glassy.
Brush each hot dumpling with a light film of the reserved shallot oil (this prevents sticking and adds flavour).
Whisk all sauce ingredients until sugar dissolves. Divide between small dishes.
Arrange dumplings in stacks of 4 or 5 on small plates. Top with fried shallots and coriander leaves. Serve immediately with dipping sauce and lime wedges.
Tips
- Very thin dough. The classical translucent look depends on pressing the dough very thin. Any thicker and the dumplings look opaque.
- Pinch not seal. The pleats create the flower shape; do not fully close the top like a Chinese dumpling.
- Boiling water into the dough. This is what makes it stretchy and translucent when steamed.
- Small dumplings. About 4cm across is the target. Larger dumplings are a different dish.
- Serve immediately. Bánh bao bánh vạc harden as they cool.
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