Vietnamese Crispy Dumplings (Banh Goi)

  • Preparation: 30 mins
  • Cooking: 30 mins
  • Skill level: Medium
  • Servings: 4

Description Vietnamese Crispy Dumplings (Bánh Gối)

Crispy Dumplings (Banh Goi) is a favorite Vietnamese dish in cold days in Vietnam. It intrigues guests at first sight for its pretty baby pillow shape and its colorful sauce. Like most cakes in Vietnam, Vietnamese Crispy Dumplings (Bánh Gối) is not baked but deep fried to create a charming yellow pastry skin, crispy and fragrant.
Firstly, water and rice flour are mixed to perfect ratio, making soft and moist dough. Next, glass noodle, wood ears, kohlrabi and mushroom, all tendered and finely chopped, are blended with minced pork and seasonings; this is an easy recipe for a flavorful filling. It is more interesting with the design task: add the filling in the middle of the round pastry skin, fold the skin into a half-circle and then skillfully stick the edges together to make the pillow pattern. Finally, drop the puffs into heated oil until their skins turn golden and crispy. Not less important is making dipping sauce with fine proportion of garlic, chili, sugar, lime juice, fish sauce, and water. The sweet salty cake is also served with some fresh herbs such as lettuce, coriander to reduce its oily taste and raise guests’ appetite.


  • 300 g Gyoza skin (1 pack 10.5 oz), OR
  • 270 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 150 ml water
  • 500 g minced pork
  • 50 g glass noodle soaked in warm water 5 mins and chopped
  • 15 g woodear mushroom (0.5 oz) soaked in warm water 5 mins and minced
  • 2 tbsp shallot or white part spring onion, minced
  • 1/2 cup carrot shredded/minced
  • Salt, sugar, pepper, stock powder to taste
  • 12 quail eggs hard-boiled, peeled and halved

Method Vietnamese Crispy Dumplings (Bánh Gối)

1, To make the wrapper, combine flour, sugar, salt, baking powder, and water in a large mixing bowl. Mix well and knead to form a dough. Cover and let it rest for 30 minutes. Then roll the dough flat (you can use a pasta machine) to a thickness of 1/8 in (1cm) and cut into 6x6 inch circles.
2, Season the minced pork with salt, pepper, sugar, and stock powder (optional). Combine with minced shallot, carrot, glass noodle and woodear mushroom. Set aside for 15 minutes.
3, Place a spoonful of the filling in the center of the wrapper and half a quail egg on top. Fold in half to form a half-moon shape. Brush some water all along the edges of the wrapper to properly seal the dumpling and pinch the edges together. Fold as demonstrated in the video.
4, Heat 2 inches of vegetable oil till small bubbles appear around a chopstick (180°C/350°F). Deep-fry the dumplings till golden brown.
Serve with fresh greens and light dipping fish sauce.

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