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Vietnamese dumplings

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 things because the dough kind of fell off of them, and they were too salty for me. My husband hasn't tried one yet but I need another opinion on what they taste like. I used a traditional vietnamese recipe. They often times use rice. I was reading and my recipe for the flour version of dough is simple but needs the right combination at such a high altitude here in Colorado. Wheat or white flour, instant (fast-acting) yeast, baking powder, canola oil, sugar and water. I used olive oil in my recipe and instead of water, 1 cup of luke warm 2% milk. The inside meat mixture I made has 1 pound of meat- pork and sausage, bay spices, 1 Tbsp fish oil, 2 tsp sesame oil, 1 Tbsp of minced garlic, 1/2 C garlic, 1/2 C chopped carrots, 1/2 C shiitake mushrooms, 1 chopped shallot, and a sprinkle of black pepper. I like to cook, I don't think I'm a good cook, but I'm trying it. I want to become better at seasoning and steaming and marinating and all that stuff. I am going to use the fresh basil I grew to make some delicious pasta dishes. 

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