Dumplings and filled pastries
Bánh chưng, made for Vietnam’s Tết New Year celebration, is prepared by filling sticky rice with mung beans and seasoned ground chicken, wrapping it tightly in banana leaves, and simmering it for a long time. A pressure cooker greatly shortens the traditional cooking time.
Boil the mung beans, which have been soaked overnight, until tender. Mash them with the salt and shape the mixture into a compact mass.
Heat the cooking oil in a pan and sauté the onion. Add the ground chicken and cook it with the fish sauce and black pepper.
Use the banana leaves to form a square mold. Layer sticky rice on the bottom, then some mung bean filling, the ground chicken filling in the center, more mung bean filling, and a final layer of rice. Wrap the leaves tightly around the filling and tie with string.
Arrange the wrapped parcels in a pressure cooker and add enough water to cover them. Close the lid and simmer over low heat for 70 minutes.
Tie the banana-leaf parcels tightly; loose wrapping can let water seep in during cooking and make the rice soggy. Do not unwrap them immediately after cooking; letting them cool helps them hold their shape. Contains fish (fish sauce).
Paketleri iple gevşek bağlamışım, düdüklü tencerede haşlanırken su içeri girdi ve pirinç bir yandan lapa gibi oldu; tarifte yazan sıkıca bağlama uyarısını daha ciddiye almalıymışım, bir dahaki sefere dikkat edeceğim.
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