Bánh Giò (Pork Pyramid Dumplings)

Ingredients

• ¾ lb ground pork
• 6 oz shiitake mushrooms, fresh
• 2 large shallots
• 3 cloves garlic cloves
• 2 tablespoons fish sauce
• ¼ teaspoon black pepper
• 12 sheets rice papers, 8.5-inch rounds
• 1 cup water, for dipping rice paper
• ½ cup dipping sauce (fish sauce + lime + chili)

Instructions

1. 1

   Remove the stems from the mushrooms by holding each cap in one hand and twisting the stem with the other until it breaks free and comes out.

2. 2

   Place the mushroom caps on a cutting board and chop them into pieces about the size of peas (roughly 1/4-inch). Work over the board to catch all the small pieces.

3. 3

   Cut each shallot in half lengthwise from root to tip, then place flat-side down on the board and slice crosswise into thin half-moons, about 1/8 inch thick.

4. 4

   Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots. Use the flat of your knife to press them as you work.

5. 5

   Put the ground pork, chopped mushrooms, sliced shallots, minced garlic, fish sauce, and black pepper into a medium bowl.

6. 6

   Using your hands, squeeze and mix the pork mixture for 2–3 minutes until the ingredients are evenly combined and the texture is sticky and uniform throughout.

7. 7

   Pour the water for dipping into a shallow bowl or plate. Place a rice paper sheet in the water for 5 seconds to soften it slightly, then lay it flat on a clean cutting board.

8. 8

   Spoon about 2 tablespoons of the pork filling into the center of the rice paper (the size of a golf ball). Fold the bottom edge up to cover the filling.

9. 9

   Fold the left and right corners of the rice paper toward the center, overlapping them so they form a triangle shape pointing upward.

10. 10

    Fold the top corner down and press all edges firmly so they stick together and form a sealed pyramid shape. Repeat with remaining rice papers and filling.

11. 11

    Fill a large pot with water until it reaches about 2 inches deep. Bring the water to a boil over high heat — you'll see large rolling bubbles covering the surface.

12. 12

    Place a bamboo or metal steamer basket into the pot so the bottom sits just above the boiling water. Cover the steamer with a lid.

13. 13

    Carefully arrange the dumplings seam-side up in the steamer basket in a single layer, not touching each other. Work quickly to keep the steam inside.

14. 14

    Cover the steamer and steam the dumplings over medium heat for 12–15 minutes until the rice paper is translucent and firm and no longer sticks to itself.

15. 15

    Remove the steamer basket from the pot using tongs or heat-resistant gloves. Let the dumplings cool for 1 minute so they are cool enough to handle.

16. 16

    Transfer the dumplings to a serving plate. Serve warm with the dipping sauce on the side for each person to drizzle or dip into.

Tools you’ll need

• cutting board
• chef's knife
• medium mixing bowl
• shallow bowl or plate for softening rice paper
• large pot with lid
• bamboo or metal steamer basket
• tongs or heat-resistant gloves
• serving plate

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