Pork and mushroom pastries

Pork and mushroom pastries

Bánh gối

By
From
Real Vietnamese Cooking
Makes
12
Photographer
Michael Fountoulakis

Small kerbside stalls pop up in Hanoi during the cold winter months, selling a variety of fried snacks. These pork and mushroom pastries are the most popular.

Ingredients

Quantity Ingredient
8 dried black fungus
50g cellophane noodles
300g minced pork
3 spring onions, thinly sliced
2 teaspoons fish sauce
1/4 teaspoon salt
vegetable oil, for deep-frying
Classic dipping sauce, to serve

Dough

Quantity Ingredient
150g plain flour
1/4 teaspoon salt
1 teaspoon dried yeast
90ml lukewarm milk

Method

  1. To make the dough, place the flour and salt in a bowl and make a well in the centre. Whisk the yeast into the lukewarm milk, then pour the mixture into the well. Make small circular motions with your fingers, incorporating the milk into the flour.
  2. When the milk and flour have come together, place the dough on a floured bench. Using the heel of your hand, knead the dough for 8–10 minutes, until it becomes smooth and elastic.
  3. Place the dough in a clean bowl, cover with a damp cloth and leave in a warm, draught-free spot to rise for about 1 hour.
  4. Meanwhile, prepare the filling. Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Discard the stems. Thinly slice the caps and place in a bowl.
  5. Cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and add to the mushrooms, along with the pork, spring onion, fish sauce, salt and a pinch of freshly ground black pepper.
  6. Divide the dough into 12 portions and roll each out into a 12 cm disc. Spoon 2 tablespoons of the filling onto one half of the disc. Dampen the edges of the dough, fold the other half over to enclose the filling, then pinch the edges together to seal. Repeat with the remaining dough and filling.
  7. Heat about 12 cm of oil in a deep frying pan or wok. To test the oil, place the tip of a wooden chopstick into the oil — when bubbles slowly rise to the surface, the oil is hot enough to use. Cook the pastries in batches for 4–5 minutes, until golden. Drain on paper towel.
  8. Serve hot as a snack, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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