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.

Cuisine: Vietnam
Course Snack
Skill Level: Moderate

Ingredients

*For the wrapper*
300 g Gyoza skin (1 pack 10.5 oz), OR
270 g all-purpose flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
150 ml water
*For the filling*
500 g minced pork
50 g glass noodle soaked in warm water 5 mins and chopped
15 g woodear mushroom (0.5 oz) soaked in warm water 5 mins and minced
2 tbsp shallot or white part spring onion, minced
1/2 cup carrot shredded/minced
salt, sugar, pepper, stock powder to taste
12 quail eggs hard-boiled, peeled and halved

Instructions

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.