Adopted from a Chinese recipe, sweet and
savory rice dumplings are popular snacks in Vietnam. In this dish, dau
xanh vung, the potato and rice flour dumplings are stuffed with the
classic Vietnamese filling of sweetened mung bean paste and then rolled in
sesame seeds. When cooked at home, they are often served with fragrant
These little fried
dumplings may also be filled with a sweetened red bean paste, sweetened
taro root or, as in China, a lotus paste. Alternatively, the dumplings can
be steamed and then soaked in syrup. Both versions are very popular
Split mung beans, soaked for 6 hours and drained
Caster (superfine) sugar
Glutinous rice flour
Potato, boiled in its skin, peeled and mashed
Vegetable oil, for deep frying
Put the mung beans in a pan with half the
sugar and pout in 450 ml water.
Bring the water to the boil, stirring
constantly until the sugar has dissolved.
Reduce the heat and simmer until the mung
beans are soft - you may need to add more water if the beans are
becoming dry, otherwise they will burn on the bottom of the pan.
Once they are soft and all the water has
been absorbed, pound the beans to a smooth paste and leave to cool.
In a bowl, beat the flours and remaining
sugar into the mashed potato. Add about 200 ml water to bind the mixture
into a moist dough.
Divide the dough into 24 pieces, roll each
one into a small ball, then flatten with the heel of your hand to make a
disc and lay out on a lightly floured board.
Divide the mung bean paste into 24 small
balls and place a ball in the centre of each dough disc.
Fold over the edges of the dough and shape
into a ball. Tip the sesame seeds on to a plate and roll each filled
dough ball in them until evenly coated.
Heat enough oil in a wok or heavy pan for
deep frying. Fry the balls in batches by dropping them gently into the
oil and rolling them around with chopsticks or tongs to make sure they
are crisp and golden all over.