Sticky rice dumplings on crispy rice cakes (banh ram it)

Instructions

1. Step 1

   Peel and finely chop 200 g fresh shrimp and dice 150 g pork belly. Fry 15 g shallots in 10 g vegetable oil, then stir-fry the pork and shrimp with 12 g fish sauce, 6 g granulated sugar and a pinch of ground black pepper for about 10 minutes. A dry filling keeps the dumplings from leaking liquid as they steam. The filling is ready when the shrimp are evenly red, the pork is lightly browned at the edges and no liquid is left in the pan.

   Suggested time: about 10 minutes. Medium heat.

   Mark step 1 as done

2. Step 2

   Mix 300 g glutinous rice flour with a pinch of salt, slowly pour in 230 g warm water and knead until the dough comes together into one mass. Adding the water gradually lets you control the moisture, since every brand of glutinous rice flour absorbs water differently. The dough is ready when it is as soft as an earlobe, rolls into a ball without sticking to your hands and the edges do not crack.

   Mark step 2 as done

3. Step 3

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for about 20 minutes. Resting lets the dough absorb the water evenly, so it shapes more smoothly. The dough is ready when the surface is smooth and it feels evenly soft from the outside to the center when squeezed.

   Suggested time: about 20 minutes.

   Mark step 3 as done

4. Step 4

   Take about half the dough and divide it into small balls the size of a large coin. Press each one into a flat round about three millimeters thick and place it on a lined tray. Thin rounds fry evenly crisp without staying chewy in the middle. The rounds are ready when they are flat, round and about five centimeters across.

   Mark step 4 as done

5. Step 5

   Heat the frying oil (to taste) in a deep pan over medium heat, fry the rounds in batches for about 6 to 8 minutes, turning them a few times, then lift them onto paper towels. Medium heat lets the rounds puff slightly and turn crisp right to the center without burning on the outside. They are ready when they are a deep golden yellow, sound crisp when tapped and have tiny bubbles on the surface.

   Suggested time: about 8 minutes. Medium heat.

   Mark step 5 as done

6. Step 6

   Divide the remaining dough into small balls and press each into a thin cup. Add a little filling to the center, smooth the opening closed and shape it into a teardrop, then set it on a small oiled piece of banana leaf. Sealing the edges well keeps the filling from bursting out as the dumplings swell in the steamer. They are ready when they are evenly round with no cracks and the pinkish filling shows faintly through the dough.

   Mark step 6 as done

7. Step 7

   Arrange the dumplings in the steamer with a little space between them and steam over high heat for about 12 minutes. Strong steam cooks the glutinous dough quickly and evenly translucent. They are done when the wrappers are clear and glossy and feel chewy to the touch, with no raw dough left.

   Suggested time: about 12 minutes.

   Mark step 7 as done

8. Step 8

   Dissolve 30 g granulated sugar in 60 g warm water, then add 40 g fish sauce, 15 g lime juice and 10 g pounded garlic. The gently sweet fish sauce balances the richness of the fried rice cakes. The dip is ready when it is clear, fragrant with garlic and tastes well balanced.

   Mark step 8 as done

9. Step 9

   Set each hot dumpling on top of a crispy rice cake, press lightly so the two stick together, arrange them on a plate and drizzle a little fish sauce over them as you eat. The hot dumplings cling firmly to the rice cakes thanks to the stickiness of the glutinous rice. They are ready when the two layers lift as one and the crispy base is still crunchy.

   Mark step 9 as done