“Banh It Tran” is Vietnamese savory pork and shrimp dumpling. Lisa gives us the vegan version of Banh It Tran.
“For lots of protein and great savory flavor, these Bánh Ít Trần Vietnamese Mung Bean Dumplings are made with mung beans cooked until soft, adding salt, pepper, and cooked onions for that savory sweetness. Drizzled with extra green onion oil on top and some vegan Vietnamese dipping sauce, and you’re transported to a simple Vietnamese home with the comforts of veganized traditional food.” Link to vegan Banh It Tran recipe from Lisa.
- Check out Banh It Tran recipes (non vegan), for dough, rolling techniques. You always can replace the filling with mung bean, tofu and vegetables.
- Use the Nuoc Cham Chay dipping sauce
- It’s chewy dumping. Make it easy for your guests to eat, you’d use scissors to cut the dumpling into 4 pieces and serve them with with shredded vegetables, herbs and dipping sauce.
- A good Banh It Tran has thin shell, and evenly round. Thick shell dumpling does not taste good.
- If you cannot make a ball, you can make the crescent dumpling.
- For vegan filling, you can use mung bean, tofu and vegetables.
- I suggest that you would steam the dumplings instead of boiling them. Balls usually have holes, if you’re not an expert in making them.
- Vegan Recipe of banh-it-tran-vietnamese-mung-bean-dumplings
- Recipe of “Banh it tran” from A little Burnt
- Recipe of Banh It Tran from theravenouscouple
- Recipe form enjoyasimplelife