These pork dumplings, shaped like gold bars, symbolize wealth and prosperity. They are often prepared as a family activity, strengthening the bonds between generations. I admit I have a little trouble adapting them to gluten-free diets, so this time I decided to make them with Banh Cuon dough (Vietnamese dumplings): these dumplings are just as delicious as their classic counterparts.
Ingredients
For the dumpling dough, Banh Cuon style
For the pork stuffing
For the sauce
Preparation
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1- Prepare the dough
- Dough preparation: In a large bowl, mix the rice flour, tapioca flour and salt.
- Gradually add the hot water, stirring with a wooden spoon, until you obtain a smooth batter. Add the oil. The batter should have the consistency of pancake batter.
- Cover the dough with a damp cloth and let it rest for 30 minutes
- Cooking the sheets : Heat a lightly oiled non-stick pan. Pour in a small ladleful of batter and quickly spread it to form a very thin pancake. Cover and cook for 2 minutes, or until the sheet easily releases from the pan. Repeat until all the batter is used.
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2- Preparing the stuffing
- In a bowl, mix the minced pork with the garlic, green onion, ginger, tamari sauce, sesame oil, salt and white pepper.
- Cover and refrigerate.
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3. Shape the dumplings
- Place a tablespoon of stuffing in the center of each circle.
- Fold the circle into a crepe shape. Since the crepe is pre-cooked, it will be difficult to shape true dumplings.
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4- Cooking the dumplings
Cook the dumplings in your covered steamer basket for about fifteen minutes.
Gluten-free pork dumplings, Chinese New Year recipe, gluten-free recipe, banh cuon
