Bánh Giò/ Vietnamese rice dumplings
Ingredients for 10 pieces size 6 cm:
Skin:
100g mung bean starch
750 ml chicken broth
1/2 Tbsp cooking oil
Filling:
40 g wood ear mushrooms
1 medium onion
200g miced pork
2 1/2 minced shallot
3 Tbsp cooking oil
1/2 tsp sugar
1/4 tsp salt
1/2 tsp ground pepper
Note:
-Add 1/2 tsp sugar and 1/4 tsp salt into the batter if you like the cake has a richer taste.
-If you like to eat the cake hot, heat the microwave after the cake has formed.
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