🇻🇳 Vietnamese
Clams Banh Cuon
🇻🇳 Vietnamese
Hand-folded dumplings packed with juicy clams filling — steamed until translucent and dipped while hot. 37 minutes of mostly hands-off cooking.
Prep 30 min Cook 7 min Serves 4 Medium
Ingredients
- Ginger1 tbsp, grated
- Mushrooms100 g
- Spring Onions3, finely sliced
- Sesame Oil1 tbsp
- Dumpling Wrappers30
- Fish Sauce2 tbsp
- Shallots3 cloves, grated
- Clams800 g
- Rice Flour200 g
Optional extras
- Mint Leaveshandful, to finish
Instructions
- 1
Mince the clams finely and mix with the garlic, ginger, fish sauce and sesame oil.
- 2
Place a spoonful of filling in the centre of each wrapper, wet the edge, and pleat to seal tightly.
- 3
Arrange the dumplings in a steamer lined with cabbage leaves, without touching.
- 4
Steam over high heat for 8-10 minutes until the wrappers turn glassy and the filling is cooked.
- 5
Serve straight away with a dipping sauce of soy, vinegar and a few spring onions.
Chef's tip
Wet the wrapper edges well and press out any air pockets before pleating.
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