Sticky rice dumplings with mung bean and pork (banh trung nhen)
Banh trung nhen are dainty glutinous rice dumplings from northern Vietnam, named because each round, white, glossy ball looks like a spider's egg sac. A thin, chewy skin wraps a savory filling of mung beans and ground pork, and they are served drizzled with fragrant fried shallot oil, perfect for breakfast or an afternoon snack.
- Difficulty
- Medium
- Prep
- 1 hr
- Cook
- 30 min
- Rising or chilling
- 3 hr
- Total time
- 4 hr 30 min
- Method
- Boiled or simmered
Ingredients
Glutinous rice skin
Mung bean and pork filling
Fried shallot topping
Instructions
Step 1
Rinse 120 g split peeled mung beans well, then soak them in warm water for about three hours. Well-soaked beans cook tender and mash smoothly, giving a soft, silky filling. The beans are ready when they are plump and split in half easily with a light press.
Step 2
Drain the beans and steam them over medium heat for about 25 minutes, then mash them while still hot. Beans mashed hot turn smoother and bind better with the pork when you cook the filling. They are ready when they mash into a smooth paste with no hard grains left.
Step 3
Fry 20 g minced shallots until fragrant, add 120 g ground pork and stir-fry until it firms up, season with 8 g fish sauce and a pinch ground black pepper, then mix in the mashed beans and stir over medium heat for a few more minutes. Cooking the filling until dry keeps the skins from getting wet and tearing while boiling. The filling is ready when the pork is cooked through, the mixture is crumbly and it rolls into balls that do not stick to your hands.
Step 4
Mix 300 g glutinous rice flour, 50 g rice flour and a pinch salt, slowly pour in 280 g warm water and knead for about eight minutes. A little rice flour makes the skin less sticky and helps it stay round after boiling. The dough is ready when it is soft and smooth, shapes without cracking and does not stick to your hands.
Step 5
Divide the dough and filling into thirty portions each, press a piece of dough into a thin round, set the filling in the center, pinch the edges closed and roll it between your palms into a small ball. A thin, even skin around the filling cooks quickly and looks clear and delicate. The balls are ready when they are perfectly round and smooth with no folds showing the filling.
Step 6
Thinly slice 30 g shallots, put them in a pan with 30 g cold vegetable oil and fry over low heat, stirring steadily. Starting in cold oil makes the shallots brown evenly and stay crisp longer without burning. The shallots are ready when they turn light golden brown; lift them out and set them aside, keeping the fragrant shallot oil.
Step 7
Drop the balls into a pot of gently boiling water, stir lightly so they do not stick to the bottom, and boil over medium heat for about six minutes. A moderate boil cooks the skins evenly without cracking them. They are done when they have fully floated to the surface and the skins turn translucent and glossy.
Step 8
Lift the balls into a bowl of cool water for a few seconds to set the skins, drain well, then drizzle with shallot oil and scatter the crispy fried shallots over the top. A quick dip in cool water makes the skins chewier and keeps them from sticking together. The dish is ready when every ball is glossy, separate and fragrant with fried shallots.
Equipment
- Small saucepan
- Steamer
- Mixing bowl
- Kitchen scale
- Nonstick skillet
- Spatula
Tips
- If you like a heartier flavor, add a little finely chopped wood ear mushroom to the filling for a pleasant crunch.
- Use a very large pot of water so the balls can roll freely instead of bumping into each other and cracking.
- They are also delicious with a light sweet and sour fish sauce dip if you want to change things up.
Storage
These dumplings are best eaten hot right after boiling. Leftovers keep in an airtight container in the fridge for one day; steam them for five minutes before serving so the skins turn soft and chewy again.
Common problems and how to fix them
- The skins crack while boiling.
- The dough was a bit dry or the skin was uneven, thick in some places and thin in others. Add a little warm water to the dough and take care to smooth the skin evenly around the filling.
- The dumplings stick together after you lift them out.
- They were not dipped in cool water or coated with shallot oil. Dip them quickly in cool water and drizzle with shallot oil right away while they are still warm.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
