Bánh quai vạc

Ingredients

• Filling
• carrot
• spring onion
• onion
• sweet potato
• wood ear mushrooms (mộc nhĩ)
• glass noodles (miến tàu)
• Marinade for 200 g meat
• 200 g meat (to marinate)
• 1 tsp fish sauce
• 1 tsp seasoning powder (hạt nêm)
• 1 tsp sugar
• pepper
• Dough
• 200 ml water
• 10 g sugar
• 1 g salt
• 150 g all-purpose flour
• a little garlic oil
• for frying oil

Instructions

1. Prepare the filling: finely chop carrot, spring onion, onion, sweet potato, soaked wood ear mushrooms and glass noodles.
2. Marinate 200 g meat with 1 tsp fish sauce, 1 tsp seasoning powder, 1 tsp sugar and pepper.
3. Mix the meat with the vegetables for the filling.
4. Make the dough: 200 ml water, 10 g sugar, 1 g salt, 150 g all-purpose flour and a little garlic oil.
5. Roll thin rounds, add filling, and seal into the classic ear shape.
6. Fry until golden and serve warm.