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

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