Banh It Tran (Glutinous Dumplings with Shrimp and Pork), Made with Monk Fruit Sweetener

Method

1. Soak 200g shrimp in lightly salted water for 3 to 5 minutes, wash them, peel them, remove the veins and mince them. Soak 100g dried wood ear mushroom for 30 minutes until it swells, slice it into strips and mince it.
2. Soak 200g mung bean for 4 to 6 hours, rinse it, put it in a pot with just enough water to cover and 1/2 teaspoon salt, boil for about 15 minutes until soft, then mash it.
3. Heat 2 tablespoons cooking oil, add 200g ground pork, the minced shrimp, the wood ear mushroom, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon black pepper, and cook everything through.
4. Fold the mashed mung bean into the pan, stir to combine, turn off the heat, let it cool a little and roll it into balls of about 50g.
5. Put 400g glutinous rice flour in a bowl, pour in 400ml water gradually and knead until the dough is smooth, supple and no longer sticky.
6. Divide the dough into equal pieces, roll each into a ball and flatten it, put a ball of filling in the middle and seal it in.
7. Oil the base of the steamer or line it with parchment, then steam the dumplings for 20 to 30 minutes. A translucent wrapper means they are done.
8. Serve with dried shrimp floss, spring onion oil and sweet and sour fish sauce.

Tips

• Dough that is too wet takes a little more glutinous rice flour, dough that is too dry takes a splash of water.
• For the shrimp floss, soak dried shrimp until soft, pound them, then dry fry them with a little annatto oil for color.
• Roll the filling into balls about half the size of the dough balls, since a large filling leaves the wrapper thin and easy to split.
• Cook the filling until it is dry before wrapping, because a wet filling splits the wrapper.
• Oiled hands keep the dough from sticking and give an evenly thin wrapper.