Appon's Thai Food Recipes

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Banchiung Dumplings ( Hay Banchiung )


The best thing about this steamed dumpling is the shape, you can fill the top with the sauce and when you eat the dumpling you get a burst of sauce and pork. The shape comes from traditional pots made in Banchiaung Thailand. Below you can see the uncooked dumpling on the left and on the right, the traditional Thai pottery it is copied from.


250 gms Wheat Starch
250 ml Water
150 gms Pork Meat with Fat (Or Mince)
100 gms Mushrooms
1 Teaspoon Salt
2 Tablespoons Light Soy Sauce
1 Teaspoon White Pepper
10 gms Chopped Coriander Leaves
2 Garlic Cloves
2 Tablespoons Cassava Starch

1. Mix wheat starch with the water in a saucepan, heat to boil the water and cook slowly until the flow forms a sticky thick mass. This takes 2-3 minutes.
2. Leave the flour in a big bowl to cool, when its cold separate it into 20 small balls of flour dough. Try to keep the the same size.
3. For the filling, mince the pork, chop the mushrooms, and mix together with salt, soy sauce, white pepper, crushed garlic, chopped coriander leaves, and cassava starch. You may find it easier to put the ingredients into a blender and blend them to a course mixture.
4. Take a ball of dough and flatten it in your hands into a disc.
5. Put some of the filling in the middle. Don't put too much, remember you need to leave enough pastry for the lip of the vase.
6. Fold up the pastry and pinch the kneck, form the lip of the vase too. You can see from the photograph how this should look.
7. Steam for 15 in a Chinese steamer. Once they're cooked pour a little red sauce into the top.

Ingredients for Red Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Teryaki Powder (The red pork barbecue powder).
2 Tablespoons Oyster Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sugar

1. Mix all ingredients together, warm in a saucepan until it steams and is smooth.
2. Spoon a little into the top of each dumpling.

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This page contains a single entry from the blog posted on May 13, 2006 12:15 PM.

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