Pillow-Shaped Dumplings (Bánh Gối)

Bánh gối, or Vietnamese pillow-shaped dumplings, are a popular street food enjoyed throughout Vietnam. Depending on the region, they may have different names and slightly different fillings, but they are always recognized by their signature crescent shape with a puffy center that resembles a pillow.

Traditionally, the wrapper is made from wheat flour dough and filled with a savory mixture of seasoned ground pork, Chinese sausage, wood ear mushrooms, and vegetables such as jicama and carrots.  The dumplings are then deep-fried until golden and crispy. They are typically served with fresh herbs, pickled vegetables, and a sweet-and-sour fish sauce for dipping.

For this simplified version, I use ready-made empanada dough, which is widely available in most American supermarkets.  It saves time without sacrificing the delicious crispy texture.  Feel free to customize the filling with your favorite ingredients.

Ingredients:

Filling ingredients:

½ lb ground chicken

1 Chinese sausage (lap cheong), finely diced

1 cup finely chopped jicama

½ cup finely chopped carrots

5 dried wood ear mushrooms, soaked, drained, and finely chopped

½ cup finely chopped onion

1 teaspoon salt

½ teaspoon fish sauce

½ teaspoon ground black pepper

1 teaspoon chicken seasoning powder (or chicken bouillon powder)

Wrapper:

1 package empanada dough discs

For Frying:

Neutral cooking oil

Directions:

Heat a small amount of oil in a skillet over medium heat.  Sauté the onion until fragrant.

Add the jicama, carrots, and diced Chinese sausage. Cook for 2–3 minutes until the vegetables begin to soften.

Add the ground chicken and stir-fry until it is no longer pink but not fully cooked.

Stir in the chopped wood ear mushrooms.  Season with salt, fish sauce, black pepper, and chicken seasoning powder.  Cook for another minute, then remove from the heat and let the filling cool slightly. The filling only needs to be partially cooked, as it will finish cooking during frying.

Place a spoonful of filling in the center of each empanada dough disc.  Lightly brush the edges with water, fold the dough over into a half-moon shape, and press the edges firmly to seal.  Crimp or pleat the edges for a traditional look.

Heat enough oil in a deep skillet or saucepan to reach at least halfway up the dumplings.  When the oil reaches about 320°F (160°C), carefully add the dumplings in batches.

Fry for 5–7 minutes, turning occasionally, until the wrappers are puffed, crisp, and evenly golden brown. Transfer to a paper towel-covered in plate to drain.

Sweet and Sour Dipping Sauce:

Ingredients:

1 tablespoon fish sauce

1 tablespoon sugar

1 tablespoon cold water

1 teaspoon vinegar

Minced garlic, to taste

Minced chili, to taste

Directions:

Combine the fish sauce, sugar, water, and vinegar in a small bowl, stirring until the sugar dissolves.  Add the minced garlic and chili, then adjust the seasoning to your taste.   If you prefer a sweeter or tangier sauce, simply add a little more sugar or vinegar.

Serving Suggestions:

Serve the crispy bánh gối hot with a platter of fresh lettuce and herbs, sweet-and-sour pickled daikon and carrots, and the dipping sauce.  The combination of the crunchy wrapper, savory filling, crisp vegetables, and tangy sauce makes this classic Vietnamese street food irresistibly delicious.