Yesterday I made vietnamese dumplings or bánh bao, and it was a long process. I ate them in Texas at my sisters house and they were so delicious! I love them, I want to make them again, this time maybe tweak the recipe a little. The ones I had in Texas were made of rice flour, and the ones I made had regular white baking flour for the dough. Next time I make bánh bao I would put less salt then what the recipe calls for and buy some banana leaves. People use banana leaves to form the dumplings into a pyramind shape and the dough may taste flavorful from the banana leaf. I have also been reading on another vietnamese cooking page and she uses aluminium foil on the outside to case the dumplings well. After I put the meat around a hard boiled egg and rolled out the dough, I wrapped the dough around the egg and meat. After forming 8 of them, which the recipe I followed made, I just plopped them all into a steamer and cooked them for 30 minutes about. I would make them again but change a few...