Testing the Waters.

No food yet (from the book). Just updating to see how the blog template looks with another entry and uploading some old photos. These were from when I made Banh Bao (Vietnamese Steam Dumplings) with my father.

I could eat about a million of these things in one sitting (maybe). There's something about the semi-sweet, chewy dough and the savory, rich filling that makes these things one of my top favorite Vietnamese foods. They're certainly not a lunch or dinner meal typically but I would have no problem eating these things any time of day.

 

This was all cooked such a long time ago. It was my first time making steamed dumplings and I haven't had time to make anymore since then. Perhaps after I come back from my trip I'll make a few of these. School will be starting soon and they're a good thing to grab and go. 

Doesn't that just make your mouth water? Typically the Banh Bao are filled with ground pork, a hard boiled egg (quartered, halved or kept whole if you're feeling ravenous) and Lap Xuong (a kind of sausage). I kind of wish I had one now. Mmm.

PS: I used and followed the instructions behind a bag of dumpling flour for making the dough (which you can find at any Oriental Market). I used this bag. (Pardon the bad photo quality)