Yield: 4 servings
|See Pt. 1 for ingredients and steps 1 & 2|
* (Vit Tim An Voi Banh Hap)
3. Make the dumplings by mixing the flour and boiling water in a large bowl, a little at a time, with a wooden spoon. Do not concern yourself with what it looks like at this stage. 4. Chop the pork to loosen it and put it in a second bowl. Slice the shrimp lengthwise and then cut them into ¼ inch pieces. Mix the the pork. 5. Cut the white cabbage leaves lengthwise into narrow strips and then cross-cut to dice them. Grind and mix with salt and leave for 5 minutes.
Squeeze dry and add to the meat mixture with the rest of the ingredients except the flour. Stir until smooth 6. Knead the dough for a few minutes until it is soft and smooth, dusting with flour if necessary. Roll it out into a 16 inch long sausage and cut with a sharp knife into 1 inchpieces. Dip the cut sides in flour, press into small round cakes with the p 7. Lay a wrapper in the palm of one hand and put a portion of filling in it with the other. Spread with a table knife to within ½ inch of the edge. Gather the wrapper up and press the ends to make a little "basket".
Press the back of a knife deep in 8. Skim off the fat from the casserole after it has been cooking for 3 hours and discard it.
Scatter in the ham, bamboo shoots, and the dumplings. Cover and simmer for another 5-10 minutes. Add salt to taste. 9. Serve in the casserole. Guests help themselves by tearing the bird apart with chopsticks. If they are not sufficiently proficient, you could chop it in the kitchen, put the pieces back into the casserole and bring it back to a boil before serving at Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books