Banh Cuon (Vietnamese Dumplings)

500 gm lean pork - minced
2 tablespoons dried black fungus - soaked and finely chopped
2 small shallots - finely chopped
2 cloves - finely minced
2 garlic - finely minced
1 green chili - finely minced
25 gm coriander leaves
1 tsp salt
1 tsp pepper
2 tbsp oil
1 tbsp corn flour
2 tbsp water
20-24 wonton wrappers

For Garnishing:
1/25 cucumber - slice thinly
5 shallots - chopped and made into crispy fried shallots

Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.

Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.

Mix together the corn flour and water in a bowl, adding a little more water if needed.
With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.

Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.

Steam or gently boil the dumplings for 5-6 minutes and then serve.
Garnished with the shallots and cucumber stick and with the dipping sauce.

Courtesy: Chef Nikhil,