▶Xôi khúc are Vietnamese dumplings made from sweet glutinous rice flour (bột nếp) and rau khúc leaves: a popular dish from Northern Vietnam.
▶Similar to dumplings with a distinctive green color, they are filled with dau xanh beans and pork belly and steamed together with sticky rice.
▶Xôi” translates to “sticky glutinous rice” and “khúc” refers to the vegetable originally used to make them.
❌Rau Khúc or Pseudognaphalium affine is a flowering plant species belonging to the genus Pseudognaphalium, distributed in East and South Asia, Southeast Asia, Transcaucasia, and Anatolia. Replaceable with spinach.
❌Dau xanh beans are mung beans. The green Indian beans are widely used in cooking in India, China, and much of Asia.
- Difficulty: Difficult
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Steam
- Cuisine: Vietnamese
- Seasonality: All seasons
Ingredients
- 8.8 oz glutinous rice flour
- 1.4 oz rice flour
- as needed vegetable oil
- as needed salt
- 3.5 oz rau khúc (or spinach)
- 3.2 oz mung beans
- 7 oz pork belly
- 2 shallots
- 1 teaspoon sugar
- 1 scallion
- as needed salt and pepper
- 14.1 oz glutinous rice
Steps
Soak the rice in hot water for 4/6 hours.
Blend the rau khúc leaves or spinach with 1 cup of hot water. A green liquid mixture will form.
Combine the flours, add the oil and salt. Create a well and gradually add the green liquid, working the dough until a dough ball is formed (not all the green water may be needed).
Let it rest for 30 minutes.
Then divide into 6 pieces and form circles.
Steam the mung beans (if dry after soaking them for at least 2 hours) with a cup of water and a pinch of salt for about 20 minutes. Do not drain any remaining water.
In a pan, sauté the pork belly with one shallot, salt, and pepper. Add the beans (and their water) and mash the mixture to a pulp. Add the sugar and scallion.
Let it cool.
Rub oil on your hands and stuff each circle with the filling. Form balls.
In a steamer, spread the rice (if available, cover the base of the steamer with banana leaf).
Roll each ball in the rice and place it on top in the steamer.
Steam for 40 minutes.
Serve with fried shallots on top.
