EDIT Feb 24, 2018: This recipe has been refined a bit for clarity since I did a video with it :)
I missed Monday’s post because I had just come back from the set of Alouette. Exhausted and both physically and mentally drained, I took the opportunity to heal. It’s a good thing I did, because this dish is time-consuming to make. Banh It Tran Vietnamese Mung Bean Dumplings are traditional and simple Vietnamese dumplings. My grandmother and I made them for the first time together after we had some excess mung bean mixture from making New Year’s rice cakes. She taught me how to make the dough, how to cook the mung beans, how to pinch off the excess dough so that the dumplings weren’t too gooey.
To be honest, I feel so lucky to have my grandmother with me, teaching me all the different Vietnamese dishes. My grandpa is here too, but he’s just usually outside gardening and I haven’t quite learned to appreciate the hard work that goes into growing delicious vegetables quite yet. Granted in the winter he spends more time shoveling snow and watching YouTube videos his friends email and share with him.
I digress.
Ever since my grandparents came here in 2001, I feel like I’m more in touch with my heritage and homeland, even though I grew up here in Canada. My grandpa taught me the importance of exercise, nutrition, and more holistic approaches to health. My grandmother has taught me not only the cuisine, but also just being around her I learn more about the culture. The Vietnamese traditional values, as old school as they are, boil down to being a strong, independent woman and to support your family.
Sometimes I feel so disconnected from my heritage. Growing up in a tiny town in cottage country Ontario, there were literally 3 asian families in my town, and all of us went to different schools. There was no culture but Anglo-saxon culture. Elvis Presley, Santa Claus, and Easter Egg hunts.
Whenever I go to Vietnam, I feel like my childhood makes sense. People had similar experiences that I did when it came to being sick and eating rice porridge, cringing as parents sang pitchy karaoke, hearing the men clink their beer bottles together in one cheer “Do!” [pronounced /yo/]. But at the same time, I didn’t experience the clamour of Saigon during the Lunar New Year festival each year. I didn’t grow up riding motorbikes and eating breakfast or street food on plastic tables and kiddie chairs. I didn’t have to work on a farm or in a family business instead of going to school. I didn’t have to fear the Viet Cong growing up.
I love and appreciate what I’ve experienced from both cultures, but I feel somewhere stuck in the middle. I’m not Anglo-saxon, and I was raised old school (patriarchy!), I ate rice every day growing up, and I made my first box of Kraft Dinner at age 12. The more I end up leaning one way, the more I’m afraid that I’m shutting out the other side of me.
Because I am both Canadian and Vietnamese.
I grew up eating Dunkaroos and Fruit by the Foot at school. I would have green mung beans in sugar syrup for dessert.
I try to be in tune with both of my backgrounds, but it’s so hard because I never feel like I belong in either.
But today I celebrate my Vietnamese heritage, because the Lunar New Year approaches, and it’s my year! Year of the Horse. I always thought that having it be your year meant that it was your time to shine. My aunt tells me it’s the year you need to be careful.
Whoops.
I think I’ll stick my notion of letting it be my year to shine.
Anyway, the year of the horse. I’m not making traditional new years’ fare, but this is close enough. “Banh It Tran” literally translates to “little naked cakes”. The little means that they’re smaller versions of the bigger rice cakes made with actual sticky rice instead of sticky rice flour. They’re called “naked” because they’re typically wrapped in banana leaves and steamed, but these are just boiled until they float, just like gnocchi.
Traditionally they’re also either stuffed with shrimp or pork. but because I’m vegan, that’s clearly not an option. For lots of protein and great savoury flavour, these banh it tran Vietnamese Mung Bean Dumplings are made with mung beans cooked until soft, adding salt, pepper, and cooked onions for that savoury sweetness. Drizzled with extra green onion oil on top and some vegan Vietnamese dipping sauce, and you’re transported to a simple Vietnamese home with the comforts of veganized traditional food.
Chuc mung nam moi! Happy New Year!
Banh it Tran - Sticky Rice Dumpling
Ingredients
For the filling
- 300 g 10.5 oz mung beans
- 1 tsp salt
- 1/3 cup vegetable oil
- 1/2 medium onion sliced
- 1 tsp black pepper
For the green onion oil:
- 3 stalks green onions chopped, whites set aside/discarded
- 1/4 cup vegetable oil
For the dough
- 1 bag glutinous rice flour 400g
- 1 tsp salt
- ~1 1/2 cups warm water
- Nuoc cham chay - Vietnamese Vegetarian Dipping Sauce
Instructions
- Soak mung beans for two hours in warm water or overnight in cold water, then drain. Transfer to a large pot, add 1 tsp salt and fill water until it's just 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. Mash with a potato masher or with the back of a spoon until it's the consistency of mashed potatoes.
- To make the onion oil, gently heat 1/3 cup vegetable oil with sliced onions to get the onion flavour. Cook until the onions are soft and falling apart, about 15 minutes. Strain out onion to add to the cooked mung beans. Similarly, make the green onion oil by gently heating the oil then removing from heat (about 3 minutes) for the onions to cook.
- Remove mung beans from heat after 25-30 minutes. Add the strained onions (there'll still be some oil which is good. There should be 1-2 tsp of oil with the onions) and 1 tsp black pepper. Mix until incorporated. Roll into 1 inch balls and set aside.
- To make the dough, mix together glutinous rice flour, salt and 3 tbsp onion oil. Add water 1/2 cup at a time until a dough forms. It should be a little tacky, but not stick to your fingers.
- Take about 2-3 tbsp sized chunks of the dough and pinch out to just under 1/4 inch thickness to make 3 inch circles (the dough is too tacky and delicate for rolling pins). Wrap the 1 inch bean balls until covered, pinching off any excess dough. Use oil on your hands to keep the dough from sticking, 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 1/2 tsp of salt and 2 tbsp of regular 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 overtop so they don't stick together.
- To serve, add the green onion oil on top with some vegetarian dipping sauce. Store in an airtight container for up to a week =)
Nutrition
Stephanie says
Hi lisa! This is Stephanie (from instagram) – I was wondering where you got your glutinous rice flour? I want to make mochi myself and can’t find that stuff!!!
Lisa Le says
Oh hey! I got it from Chinatown, basically any of the markets around there have them for 79-99 cents per bag =)
Ala says
The best part of being immersed in two cultures really is reinventing those “standard” holidays–I still look forward every year to our Thanksgivings, which usually involve standard fare like turkey and canned cranberry–but we also make sure to have sticky rice, lots of stir-fried greens, and sesame glutinous rice dumplings! I’m sad to be ‘missing’ Lunar New Year with my family this year for the very first time, but this post brings me back, and I’m looking forward to celebrating from away with my family this year. Thanks for the flashback and great recipe!
Lisa Le says
Mmm sticky rice and sesame dumplings for thanksgiving?! That sounds awesome. =)
Thanks for reading Ala! <3
Lisa Le says
Oddly enough, I haven’t been to Vietnam since I went vegetarian. There is a large buddhist community that only eats vegan food, but I haven’t really experienced Vietnam as a vegan yet. ^^;;
Mikkel Magnuson says
I have tried this at home last night, it was so easy to prepare. I had tasted it my friends home once but yesterday I made it with your blogs guidance. Every body likes it including me also.
Thanks to you guys only.
Lisa Le says
=) Glad it was well received!
Lisa Le says
I’m so glad you found somewhere that feels like home! I loved Italy when I was there, but I was also 17 and blissfully in puppy love so maybe that skewed my perception. Thank you for bringing up the positive in two cultures, sometimes I feel so isolated that I forget why it can be a good thing.
Emmy says
I adore this recipe, thank you ?
Alexandre Jacques says
OMG ! I have to try this recipe ! I love it.
Lisa Le says
Hi there! These mung beans are just hulled green mung beans. So yellow moong dal is simply hulled green moong dal.
Lisa Le says
Hi there, I appreciate you sharing your experience and trying to ensure I understand them. I’ve actually been to Vietnam many times, 2 of the 4 times I was there for about a month during Tet. The last time I was there, I was in SG for a month and DN for 2 months. I did not say SG had glamour, rather that it had clamour (meaning lots of hustle and bustle, loud noises, etc). In this post I was being nostalgic from my times in Vietnam.
2kismet says
I love your site. Delicious looking foods and lovely photos. :-)
Stacie says
Hey Lisa,
I would like to ask, how much time did it take you to make the Mung Bean Dumplings? I’m planning on trying this for my FoodTech assignment. Our topic is ‘Multicultural Foods’ and I would like to try your recipe. I hope you could answer my question :)
Lisa Le says
Hi Stacie! It’s a couple hours from start to finish, sorry I don’t have more specific timing! It really depends on how fast you work.
Linda says
Hi Lisa, my mung beans came out as wet mash and can’t be rolled. Where did I go wrong???? :/
#firsttimevietcooking
Elena Tsang says
Great post! I’ve been looking for vegan/vegetarian Vietnamese dishes for class. How many dumplings approximately does this recipe make? I need to cut it down enough so that this can be done within an hour.
Ivana says
What a beautiful post. You are very fortunate to have a good grounding in both cultures. I also appreciate these wonderful recipes. I wish I had my grandparents around to teach me things and share with me the aspects of culture I missed. Thank you!!
nita says
This looks delicious! Beautiful photos too!
Amit Sarogi says
These dumplings look really yummy!! It’s great to learn about a traditional Vietnamese dish…I will surely try this at home.
Caelen says
Salutations..
I am interested in trying this recipe.. it looks really good.
(I like your website and videos, by the way, as a vegan person with a high interest in Asian food, I find the content greatly informative and useful)
I am wondering if it would work to freeze the dumplings before cooking them, and then cook them later. Would the onion oil go bad really quickly, or could I store it in a sealed container.. maybe in the fridge?
I am looking for a way to have it sort of ‘make-ahead’, as the situation for which I want to make them would involve several hours before I could finally add them to the water.
Any thoughts or input you have on this would be greatly appreciated.
I thank you in advance.
Caelen
Lisa Le says
I’ve never frozen the dumplings myself, but I tend to make them, cook them at once, and store them in the fridge coated in oil. It stays good for a few days. The onion oil stays good in the fridge for a while too.
Anna Nguyen says
Ooooo these sound delicious. I was wondering how many carbs and calories these are. Never had them before but maybe one day I will.
Cooking Recipes says
First of alll I would like to say great blog!
I had a quick quetion in which I’d like to ask if you do noot mind.
I was interested tto know how yoou center yourself and clear your mind before writing.
I’ve had a hard time clearing my minbd in getting my
ideaws out. I truly do enjoy writing but it just seems like the first 10
to 15 minutes are lost jusat trying to figure out how
to begin. Any ideas or hints? Thank you!
Lisa Le says
I honestly do not have an answer for you haha. Generally I start with an anecdote I want to share and tie it into the food but sometimes what I write about is totally irrelevant to the food. I’m definitely not an expert lol.
maya says
This turned out great! Thank you for the recipe. You know though, it tasts just like potato krepalach, a clasic eastrn europian dumpling ??
Nora says
Thanks so much for this recipe! It takes a bit of time to make but it worths the effort. It is so tasty. I used green Mung beans and although it taste great it doesn’t really look appetising. Next time I’ll try to find yellow Mung beans instead.