Recipe of the Week: Vietnamese Dumplings (Banh Cuon)

( FOOD FOR THOUGHT at  www.truthcaster.com )

---

Recipe of the Week: Vietnamese Dumplings (Banh Cuon):
This week’s Recipe of the Week is definitely a treat! As I mentioned on Saturday, Southeast Asian cuisine is high on my list of favourites; the spicy chilies, the medley of vegetables, the slurpy noodles… they all combine to create a flavour that is so unique, so exquisite, that it’s become somewhat of an addiction for me. A fabulous, delicious addiction.

This recipe for Vietnamese Dumplings, originally from Vietnamese-Recipes.com is somewhat time consuming, but the ingredients are easy to find, and the finished product is amazing. Give it a shot and let me know how it turns out!



Vietnamese Dumplings (Banh Cuon)

Adapted from Vietnamese-Recipes.com

Makes 20-24

Ingredients:

500 grams (just over one pound) lean ground pork

2 tablespoons dried black fungus (also known as jelly mushroom and cloud ear – find in specialty stores), soaked and finely chopped

2 shallots, finely chopped

2 cloves garlic, smashed and minced

1 green chili, minced

2 tablespoons finely chopped fresh cilantro

1 teaspoon sea salt

1 teaspoon black pepper

2 tablespoons vegetable oil

1 tablespoon cornstarch

2 tablespoons cold water

20-24 won ton wrappers

Sliced cucumbers, for garnish

Instructions:

1) Using your hands, mix the first eight ingredients (pork through pepper) in a large bowl. Heat the oil in a wok over medium-high heat and then stir-fry the pork mixture until cooked through, about 5 minutes. Set aside until cool enough to handle.

2) In a small bowl, whisk together cornstarch and cold water until it creates a smooth paste (add more water, if necessary). Using your finger, paint some of the paste around the edges of a won ton wrapper. Place a teaspoon of the pork mixture in the centre of the wrapper and shape the pork into a sausage-like shape. Fold the wrapper and pinch the edges together with your fingers. Repeat until all of the pork mixture is used up.

3) In small batches, cook dumplings in a steaming basket set over a pot of boiling water for 5-6 minutes. Garnish with slices of cucumber and serve immediately.

Next up on Food Freeway: Latvia! Have you ever been to Latvia? If so, what was your favourite dish? If you’re in the mood for some more foodie goodness, be sure to head over to Wanderfood for Wanderfood Wednesday!