Fried glutinous rice balls (banh ran)

Instructions

1. Step 1

   Soak 8 g dried wood ear mushrooms and 8 g dried shiitake mushrooms in warm water for about 20 minutes, then trim off the stems and rinse them well. Fully rehydrated mushrooms are pleasantly crunchy and lose their dried smell. They are ready when they are soft, have swollen to three or four times their size and have no hard parts left.

   Suggested time: about 20 minutes.

   Mark step 1 as done

2. Step 2

   Finely chop the mushrooms along with 80 g jicama, 50 g carrots and 15 g shallots, then squeeze some of the water out of the jicama. Evenly chopped vegetables bind tightly into the filling and make wrapping easier. They are ready when the pieces are about the size of mung beans and release no water when squeezed.

   Mark step 2 as done

3. Step 3

   Fry the shallots in 10 g vegetable oil until fragrant, add 200 g ground pork and stir until it firms up, then add the vegetables and season with 10 g fish sauce, 5 g granulated sugar and a pinch of ground black pepper. Stir-fry over medium heat for about eight minutes. A dry filling keeps the shell from getting soggy and splitting during frying. The filling is ready when the pork is cooked, the pan is nearly dry and the filling smells fragrant.

   Suggested time: about 8 minutes. Medium heat.

   Mark step 3 as done

4. Step 4

   Steam peeled potatoes for about 20 minutes, then mash them smoothly while still hot to get 120 g of mashed potatoes. Potato makes the shell puff up light and stay soft longer. The potatoes are ready when they are smooth and fluffy with no lumps.

   Suggested time: about 20 minutes.

   Mark step 4 as done

5. Step 5

   Mix 250 g glutinous rice flour with 50 g rice flour, 20 g granulated sugar, a pinch of salt and 4 g baking powder. Add the mashed potatoes, then slowly add 160 g warm water and knead. A little sugar helps the shell brown beautifully while the balls stay savory. The dough is ready when it is smooth and pliable and a test ball does not crack at the edges.

   Mark step 5 as done

6. Step 6

   Wrap the dough tightly and let it rest for about 20 minutes while the filling cools. Rested dough is softer and rolls thin without tearing. The dough is ready when the surface is smooth and the filling is cool enough to handle.

   Suggested time: about 20 minutes.

   Mark step 6 as done

7. Step 7

   Divide the dough into twelve portions and flatten each one. Add a spoonful of filling and, if you are using them, one of the 120 g quail eggs, then seal it tightly and roll it into a ball. A tight seal keeps the balls from bursting in the hot oil. They are ready when they are evenly round and smooth with no filling showing.

   Mark step 7 as done

8. Step 8

   Heat the frying oil (to taste) to about 130°C, add the balls and fry over low heat for about 12 minutes, constantly rolling them with a ladle and pressing them down gently. Warm oil lets the shell puff slowly, and rolling and pressing helps the balls swell evenly round. They are ready when they have clearly puffed up and float on the surface of the oil.

   Suggested time: about 12 minutes. Low heat.

   Mark step 8 as done

9. Step 9

   Raise the heat to medium so the oil reaches about 160°C and fry three to four minutes more until the shell changes color. The higher heat at the end makes the shell crisp so it does not collapse once out of the oil. They are done when they are evenly deep golden and sound crisp when tapped.

   Medium heat.

   Mark step 9 as done

10. Step 10

    Lift the balls onto a rack lined with paper towels, let them drain for a few minutes, then arrange them on a plate with sweet and sour dipping sauce and fresh greens. Eat them hot to enjoy the crisp shell and piping hot filling. They are ready when the surface is free of oil and a ball cut in half shows a light, slightly hollow shell hugging the filling.

    Mark step 10 as done