Bánh Giò (Pork Pyramid Dumplings)

Step 1

Remove the stems from the mushrooms by holding each cap in one hand and twisting the stem with the other until it breaks free and comes out.

Step 2

Place the mushroom caps on a cutting board and chop them into pieces about the size of peas (roughly 1/4-inch). Work over the board to catch all the small pieces.

Step 3

Cut each shallot in half lengthwise from root to tip, then place flat-side down on the board and slice crosswise into thin half-moons, about 1/8 inch thick.

Step 4

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots. Use the flat of your knife to press them as you work.

Step 5

Put the ground pork, chopped mushrooms, sliced shallots, minced garlic, fish sauce, and black pepper into a medium bowl.

Step 6

Using your hands, squeeze and mix the pork mixture for 2–3 minutes until the ingredients are evenly combined and the texture is sticky and uniform throughout.

Step 7

Pour the water for dipping into a shallow bowl or plate. Place a rice paper sheet in the water for 5 seconds to soften it slightly, then lay it flat on a clean cutting board.

Step 8

Spoon about 2 tablespoons of the pork filling into the center of the rice paper (the size of a golf ball). Fold the bottom edge up to cover the filling.

Step 9

Fold the left and right corners of the rice paper toward the center, overlapping them so they form a triangle shape pointing upward.

Step 10

Fold the top corner down and press all edges firmly so they stick together and form a sealed pyramid shape. Repeat with remaining rice papers and filling.

Step 11

Fill a large pot with water until it reaches about 2 inches deep. Bring the water to a boil over high heat — you'll see large rolling bubbles covering the surface.

Step 12

Place a bamboo or metal steamer basket into the pot so the bottom sits just above the boiling water. Cover the steamer with a lid.

Step 13

Carefully arrange the dumplings seam-side up in the steamer basket in a single layer, not touching each other. Work quickly to keep the steam inside.

Step 14

Cover the steamer and steam the dumplings over medium heat for 12–15 minutes until the rice paper is translucent and firm and no longer sticks to itself.

Step 15

Remove the steamer basket from the pot using tongs or heat-resistant gloves. Let the dumplings cool for 1 minute so they are cool enough to handle.

Step 16

Transfer the dumplings to a serving plate. Serve warm with the dipping sauce on the side for each person to drizzle or dip into.