00 Viet Sticky Rice and Mung Bean Dumplings (Banh Khuc)

There is nothing more satisfying than these savory steamed dumplings filled with mung bean, ground chicken and covered with sticky rice. In Viet cuisine we use a lot of glutinous/sticky rice which gives foods that chewy, sticky consistency and it is a texture that I crave often. It’s pure comfort food! These dumplings are a bit time-consuming to make but they are so worth the effort. Typically when I make these, I double the recipe. Yes, this makes a lot of dumplings. But another great thing about these dumplings is they freeze nicely and so I can enjoy them whenever the cravings hit. When reheating, I just sprinkle the dumpling with a bit of water and then pop into the microwave for a few minutes. There is nothing more satisfying than these savory steamed dumplings filled with mung bean, ground chicken and covered with sticky rice. In Viet cuisine we use a lot of glutinous/sticky rice which gives foods that chewy, sticky consistency and it is a texture that I crave often. It’s pure comfort food! These dumplings are a bit time-consuming to make but they are so worth the effort. Typically when I make these, I double the recipe. Yes, this makes a lot of dumplings. But another great thing about these dumplings is they freeze nicely and so I can enjoy them whenever the cravings hit. When reheating, I just sprinkle the dumpling with a bit of water and then pop into the microwave for a few minutes.

In this recipe, I share a shortcut for making the mashed mung beans using a rice cooker. The traditional way of making these beans is to steam and then put them through a potato ricer. It’s much easier and faster to cook the beans in the rice cooker. A few notes: When cooking mung beans the water tends to bubble out of the rice cooker so put a tray or thick towel underneath the rice cooker to catch any spillage. Also make sure you unplug the rice cooker right after the button pops up so the beans don’t burn and stick to the bottom. In this recipe, I share a shortcut for making the mashed mung beans using a rice cooker. The traditional way of making these beans is to steam and then put them through a potato ricer. It’s much easier and faster to cook the beans in the rice cooker. A few notes: When cooking mung beans the water tends to bubble out of the rice cooker so put a tray or thick towel underneath the rice cooker to catch any spillage. Also make sure you unplug the rice cooker right after the button pops up so the beans don’t burn and stick to the bottom.

subheading: for the Dumpling:

2 ½ cups sticky rice (also called glutinous or sweet rice) + ½ tsp salt

1-8 oz package frozen chopped spinach

1 ½ cups water

1-16 oz bag glutinous rice flour

2 Tbsp rice flour

1 Tbsp canola oil

subheading: for the Filling:

1 cup peeled split mung bean

½ tsp salt

1 ½ cups water

1 tsp oil

¼ cup finely diced onions

½ lb ground chicken

1 tsp fish sauce

⅛ tsp black pepper

2 tsp water

Directions at runawayrice.com

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