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1
To make the filling, heat the oil in a medium skillet over medium heat.
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2
Add the onion and cook, stirring occasionally, for 1 to 2 minutes, until soft and fragrant.
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3
Add the pork, pressing and poking it to break it up into small pieces.
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4
When the pork is halfway cooked, about 1 minute, add the wood ear mushroom, shiitake mushrooms, and shrimp.
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5
Stir to combine well, then sprinkle in the fish sauce, salt, and pepper.
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6
Continue cooking for 2 to 3 minutes, until the shrimp turns pink.
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7
Transfer to a bowl and set aside to cool completely before using.
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8
(The filling can be prepared up to 2 days in advance, covered in plastic wrap, refrigerated, and returned to room temperature before use.)
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9
You should have about 1 1/2 cups.
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10
To make the dough, stir together the two rice flours and salt.
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11
Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms.
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12
Use your hands to knead the dough into a rough mass.
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13
Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands for about 2 minutes, until you have a soft , smooth ball that feels like modeling clay.
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14
If needed, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency.
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15
Pinch the finished dough; it should barely stick to your fingers.
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16
Shape the finished dough into a log, and then cut it into 12 pieces.
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17
Roll each piece into a rough ball and set aside for a moment.
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18
Arrange the banana leaf circles in a single layer on the counter and very lightly brush the top of each with oil to prevent the dumplings from sticking.
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19
Have a small bowl of water handy for moistening your fingers.
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20
To form a dumpling, lightly wet your fingertips and then gently press a piece of dough from the center toward the rim to create a 3-inch circle that is slightly thinner at the middle than at the rim; as you press, rotate the dough to make a nice circle.
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21
(It is like shaping a tiny pizza.)
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22
Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it.
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23
Place a scant 2 tablespoons of filling in the center.
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24
Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter.
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25
Use your free hand to push and pinch the dough together to completely enclose the filling.
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26
You will end up with a 2-inch ball.
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27
Pass the ball between your hands a few times to smooth out the surface, and then center it on a banana leaf circle.
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28
A bit of lumpiness is fine.
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29
Repeat with the remaining dough and filling.
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30
Place the dumplings in steamer trays, spacing them 1 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect.
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31
Steam the dumplings over boiling water (see page 17 for guidance) for 15 minutes, or until they have expanded and no longer look chalky.
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32
Detach the steamer trays and then use a metal spatula, sliding it under the banana leaf circles, to transfer the dumplings to a cooling rack or serving plate.
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33
Let them firm and cool for 5 to 10 minutes, during which time they will shrink slightly, become less sticky to the touch, and form a shiny skin.
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34
Serve these dumplings atop the banana leaf circles and invite guests to use chopsticks or forks to lift them from the leaf (they come off easily); they should set the leaf aside as it is not eaten.
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35
The dumplings are good as they are, but they are even tastier dipped in a pool of soy sauce and pepper.
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36
Left over dumplings can be stacked and refrigerated in an airtight container for about 5 days.
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37
Return them to room temperature before reheating in the steamer for about 3 minutes.
