Hue Fried and Steamed Sticky Rice Dumplings

Prepare the filling: In a bowl, combine ground pork, chopped shrimp, 2 minced shallots, rehydrated wood ear mushrooms, 1 tbsp fish sauce, and a pinch of black pepper. Mix well. Heat 1 tbsp vegetable oil in a pan over medium heat, sauté the remaining minced shallot until fragrant, then add the filling mixture and cook until the pork is no longer pink and the shrimp is cooked through, about 5-7 minutes. Set aside to cool.

Prepare the steamed dumpling dough (bánh ít): In a large bowl, combine glutinous rice flour and tapioca starch. Gradually add the hot water and 1 tbsp vegetable oil, mixing with a spoon until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Divide the dough into 12 equal portions.

Form and steam the bánh ít: Take a portion of dough, flatten it into a disc in your palm. Place about 1 tablespoon of the cooled filling in the center, then carefully bring the edges of the dough together to seal, forming a ball. Lightly flatten the ball. Arrange the formed dumplings in a steamer basket lined with parchment paper or greased banana leaves. Steam over boiling water for 10-12 minutes, or until the dumplings are translucent and cooked through.

Prepare the fried base (bánh ram): Heat 500ml vegetable oil in a wok or deep pot to 170-175°C (340-350°F). Carefully deep-fry the small rice paper wrappers, one or two at a time, until they puff up, become golden brown, and crispy, about 15-30 seconds per piece. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Make scallion oil: Heat 2 tbsp vegetable oil in a small saucepan until shimmering. Add the chopped scallions and cook for 30 seconds until bright green. Remove from heat.

Assemble and serve: To assemble, place one steamed bánh ít on top of a crispy bánh ram. Drizzle with scallion oil. Serve immediately with a side of Nuoc Cham for dipping. Garnish with additional fried shallots if desired.