Naturally Gluten-Free Appetizers
Banh it Tran – Vietnamese Sticky Rice Dumplings
INGREDIENTS
Filling
10.5 Oz Mung Beans
1 Tsp Sea Salt
White Pepper, to taste
Green Onion Oil
3 Green Onions, chopped
½ Cup Olive Oil
Dough
1 Bag Glutinous Rice Flour (400g)
1 Tsp Salt
1 ½ Cups Warm Water
Glutinous rice is naturally Gluten-Free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.
INSTRUCTIONS
Soak mung beans for two hours in warm water or overnight in cold water, then drain. Transfer to a large pot, add the salt and fill pot with water until the beans are covered. Bring to a boil, then lower to medium low to simmer, stirring occasionally. Once the water is mostly gone (15-20 minutes), bring down to the lowest heat possible and cover, allowing the beans to soak up the remaining water and soften completely. Remove the mung beans from heat after 25-30 minutes.
To make the onion oil, gently heat the olive oil with the chopped onions to get the onion flavor. Cook until the onions are soft and falling apart, about 15 minutes. Strain out the onion and add them to the cooked mung beans. Set the oil aside to be used later.
Add the strained onions and a bit of pepper to taste. Mash with a potato masher or with the back of a spoon until it's the consistency of mashed potatoes. Allow to cool until the beans can be handled safely. Using a small cookie scoop, roll into 1 inch balls and set aside.
To make the dough, mix together the glutinous rice flour, salt and 3 tbsp of the onion oil and gradually add water ½ cup at a time until a dough forms. It should be a little tacky, but not stick to your fingers. Oil the cookie scoop and your hands and begin making 3-inch circles of the dough, pinching them out with your fingers to about ¼ inch thickness. Wrap the bean balls with the dough, pinching off any excess dough if necessary. The dough is too tacky and delicate for rolling pins, and add a little extra water if you find the dough gets dry or crumbly.
When the dumplings are all made, cook them by boiling a large pot of water with ½ tsp of salt and 2 tbsp olive oil (not onion oil). Once at a rolling boil, cook the dumplings in batches, gently stirring occasionally to keep the dumplings from sticking together. Wait until they float to the top for about a minute or two before removing from the water. Remove and let cool briefly in a bowl of ice water, then drain. Arrange on a lightly oiled plate, using the onion oil, and drizzle some onion oil over the top so they don't stick together. Serve with your favorite dipping sauce.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
