Deep Fried Mung Beans Dumplings Recipe

(Dau Xanh Vung)

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 jasmine tea.

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 throughout Vietnam.

Ingredients : Serves 6

100 g

115 g

300 g

50 g

1 medium size

75 g

Split mung beans, soaked for 6 hours and drained

Caster (superfine) sugar

Glutinous rice flour

Rice flour

Potato, boiled in its skin, peeled and mashed

Sesame seeds

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.

• Drain on kitchen paper and serve warm.