These pork ravioli, shaped like gold bars, symbolize wealth and prosperity. They are often prepared as a family, strengthening bonds between generations. I admit I have a little difficulty adapting them to gluten-free diets, this time I decided to make them with Banh Cuon dough (Vietnamese dumpling): these dumplings are as delicious as their classic versions.
Ingredients
For the dumpling dough, Banh Cuon style
For the pork stuffing
For the sauce
Preparation
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1- Prepare the dough
- To prepare the dough: In a large bowl, combine the rice flour, tapioca flour and salt.
- Gradually add the hot water, mixing with a wooden spoon, until you obtain a homogeneous paste. Add the oil. You should obtain a dough with the texture of pancake batter.
- Cover the dough with a damp cloth and let rest for 30 minutes
- Cooking the leaves : Heat a lightly oiled non-stick pan. Pour a small ladle of batter and spread quickly to form a small, very thin pancake. Put a lid on and cook for 2 minutes until the foil peels off easily. Repeat the operation until the dough is used up.
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2- Preparation of the stuffing
- In a bowl, mix the ground 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 pancake shape. Since the crepe is pre-cooked, it will be difficult to make real dumplings.
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4- Cooking dumplings
Cook the dumplings in a steam basket with a lid for around fifteen minutes.
Gluten-free pork dumpling, Chinese New Year recipe, gluten-free recipe, banh cuon
