Vegetarian Banh Gio — Steamed Vietnamese Rice Dumplings
Banh Gio
Steamed Vietnamese rice dumplings filled with shiitake, tofu, and fragrant spices.
Nutrition (per serving)
Bánh giò is a beloved Vietnamese steamed parcel of soft, slightly chewy rice dough wrapped around a savory center — traditionally pork, but here I've swapped in earthy shiitake and crumbled tofu for a satisfying vegetarian version. These parcels are fragrant with shallot, a touch of soy, and a hint of pepper; wrapped in banana leaves they steam into comforting, silky dumplings that are perfect for breakfast, a snack, or a cozy weekend project.
This recipe keeps things approachable: a simple rice-and-tapioca dough that cooks into a glossy, pliable filling, a quick mushroom-tofu sauté, and a straightforward folding method so your parcels look tidy even if you're new to banana-leaf wrapping. Make a batch, steam them up, and share — they freeze beautifully so you can enjoy them any time.
Ingredients
- rice flour:2 cups
- tapioca starch:1/2 cup
- warm water:2 3/4 cups
- vegetable oil (for dough):1 tbsp
- salt (for dough):1 tsp
- firm tofu:8 oz
- fresh shiitake mushrooms:8 oz
- shallots:2 pieces
- garlic:3 cloves
- vegetable oil (for filling):2 tbsp
- soy sauce:2 tbsp
- sugar:1 tsp
- black pepper:1/2 tsp
- vegetable broth or water (for filling):1/2 cup
- scallions, thinly sliced:3 pieces
- banana leaves, softened and cut into squares:6 pieces
- parchment paper squares (6 x 6 in):6 pieces
- sesame oil (optional, finishing):1 tsp
Instructions
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Soften and clean banana leaves: wipe, briefly pass over a gas flame or dip in hot water to make them pliable, then cut into 10 x 10 inch squares (or 6 x 6 if you want smaller parcels). Lay a parchment square on each leaf to prevent sticking.
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Prepare the filling: crumble tofu and press gently to remove excess moisture. Thinly slice shiitake, finely slice shallots, and mince garlic.
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Heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté shallots until translucent, add garlic and cook for 30 seconds, then add shiitake and cook until softened and slightly browned, about 4–5 minutes.
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Add crumbled tofu, soy sauce, sugar, and pepper. Stir to combine, then add 1/2 cup vegetable broth and simmer until liquid reduces and mixture is cohesive but not soggy, about 3–4 minutes. Stir in scallions and 1 tsp sesame oil if using. Remove from heat and let cool.
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Make the dough: whisk together rice flour and tapioca starch in a saucepan. Slowly whisk in warm water until smooth. Cook over low–medium heat, stirring constantly, until the mixture thickens into a glossy, pudding-like batter (about 6–8 minutes). Remove from heat and stir in 1 tbsp vegetable oil and 1 tsp salt. Let cool slightly until warm but workable.
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Assemble parcels: place a leaf (parchment side up) and spread about 1/3 cup of the rice dough into the center, flattening to make a small paddle. Spoon 2–3 tbsp of filling onto the dough, then top with another 1/3 cup of dough to cover the filling completely.
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Fold the banana leaf over the filling to form a neat rectangular or triangular parcel, tucking and folding the edges tightly. Secure with kitchen twine if desired. Repeat with remaining ingredients.
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Steam parcels: arrange parcels in a steamer basket with some space between them. Steam over boiling water for 20–25 minutes until the dough is fully set and glossy.
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Serve warm: let parcels rest 5 minutes, unwrap carefully, and serve with sliced chilies, soy sauce, or a light chili-vinegar dipping sauce.
Tips & Notes
- Soften banana leaves well so they don't crack when folded; parchment underneath prevents sticking and makes handling easier.
- If the filling is too wet the parcels won't set cleanly—simmer longer to evaporate excess liquid before assembling.
- Make a double batch and freeze steamed parcels individually wrapped; steam from frozen for 12–15 minutes to reheat.
- For a gluten-free soy option, use tamari instead of soy sauce and taste as you go to adjust saltiness.
