Steamed Pork and Shrimp Dumplings in Banana Leaves

Delicate pork and shrimp dumplings wrapped in fragrant banana leaves, steamed to a tender, chewy perfection. The addition of tapioca starch gives the dumplings a pleasant, sticky texture that melts in your mouth.

Steps

1. In a mixing bowl, combine ground pork, chopped shrimp, tapioca starch, shallot, garlic, fish sauce, sugar, white pepper, and vegetable oil. Mix thoroughly until the mixture is sticky and well blended. 2. Cut the banana leaf into a square and fold it into a small cup shape. 3. Spoon the filling into the banana leaf cup, shaping it into a small mound. 4. Fold the banana leaf over the filling to form a neat parcel and secure it by folding the edges tightly. 5. Prepare a steamer and bring water to a boil. 6. Place the banana leaf parcels in the steamer basket, ensuring they don’t touch each other. 7. Steam over medium-high heat for 20-25 minutes until the filling is cooked through and the texture is chewy and tender. 8. Remove from the steamer, let cool slightly, then unwrap and serve warm.

100g ground pork 50g peeled shrimp, chopped 30g tapioca starch (bột năng) 1 small shallot, finely chopped 1 clove garlic, minced 1 tsp fish sauce 1/2 tsp sugar 1/4 tsp white pepper 1 banana leaf sheet (about 20x20 cm), softened by steaming or blanching 1 tsp vegetable oil