Try this Vietnamese Dumplings (Banh Cuon) recipe, or contribute your own.
Suggest a better descriptionMix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
Mix together the corn flour and water in a bowl, adding a little more water if needed.
WIth your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
Poll up the wrapper, pressing the edges together. Continue until all the filling is used up.
Steam or gently boil the dumplings for 5-6 minutes and then serve.
Garnished with the shallots and cucumber stick and with the dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 15 | ||
Calories from Fat: 9 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 17.4mg | 0 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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