• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Pork » Bánh Giò (Vietnamese Pork Pyramid Dumplings)

    Published: Mar 8, 2022 · Last Modified: Mar 1, 2022 by Jeannette ·

    Bánh Giò (Vietnamese Pork Pyramid Dumplings)

    Pin120
    Share
    Yum
    Email
    Jump to Recipe Print Recipe

    Try your hand at Bánh Giò – a Northern Vietnamese gem! Learn how to make the soft and delicately chewy steamed dough from scratch, then follow our steps to master the wrapping technique for that signature pyramid look. Complete the experience by serving each fresh dumpling with a classic dipping sauce.

    If you love these, try Aunty’s Vietnamese pork and shrimp dumplings!

    Bánh Giò on a banana leaf on a plate next to chili and a dish of fish sauce.

    A family work of art

    There’s something tremendously satisfying about peeling back the outer layers of Bánh Giò to reveal its magnificent pyramid structure. You would think that something so glorious would just be all for show, but that’s certainly not true!

    Each dumpling is hand wrapped and stuffed with care, so they become edible gifts that are easy to pack and deliver.

    The real fun begins when your spoon cuts into the steamed dough. It’s firm yet soft and slightly sticky, a terrific balance for the juicy ground pork seared with aromatics.

    These pyramid dumplings may seem simple, but adding chopped woodear mushrooms elevates the dish with a springy crunch.

    Wrapping Bánh Giò into pyramids might seem like a huge job in itself, but with the help of a few hands (get your kids if you them nearby!) you can start a production line. For us, Grandma wiped the banana leaves while I stuffed!

    What do I use to wrap the dumplings?

    Banana leaves in a stack.

    Bánh Giò is typically wrapped using banana leaves. Banana leaves can be found in Asian grocery stores in the freezer section. Since the full-sized leaf is huge, the ones sold in shops will generally be cut up into squares or rectangles.

    They just need a quick blanch and wipe before you can use them. Banana leaves are great for lining a steamer because they stop ingredients from sticking (we use it for that reason when we make Chao Tom (Sugar Cane Shrimp) and for adding natural flavor [perfect to infuse with Xôi Mặn (Vietnamese Sticky Rice)].

    For our Bánh Giò recipe, though, they’re a terrific way to keep the pyramid dumplings in tact for their signature look and taste!

    A spoonful of Bánh Giò in front of a Bánh Giò.

    Why this recipe works

    • Mixing all the flours and starches together BEFORE stirring in the liquid ensures that it comes together as a paste rather than in clumps.
    • Seasoning the dough and cooking it with a stock gives Bánh Giò extra flavor.
    • Woodear and shiitake mushrooms, quail eggs and ground pork make a fantastic texture combination that balances the soft dough.

    What you’ll need

    For the dough

    A bowl of chicken and pork stock alongside bowls of rice flour and tapioca, arrowroot and potato starches next to dishes of pepper, salt, chicken bouillon powder and oil.

    About the ingredients

    Our Bánh Giò recipe uses chicken and pork stock, but you can substitute it for water and 1 tsp chicken bouillon powder if you don’t have any readily available to you.

    For the arrowroot starch, it can be substituted for tapioca flour in equal amounts.

    For the filling

    Bowls of ground pork, finely chopped onion, red shallots, scallions, shiitake and woodear mushrooms along with dishes of fish sauce, sugar, pepper, salt, chicken bouillon powder and oil.

    About the ingredients

    For the filling, the main ingredients are the woodear mushrooms and ground pork. The quail eggs and shiitake mushrooms are optional, but a great addition if you have them on hand.

    How to make this recipe

    Making the dough and filling

    Cooked pork mince in a pan.

    Heat up a wok or pan on high heat, then pour in 2 tbsp oil. When hot, turn the heat to medium and throw in the chopped onion and red shallots. Stir for 30 seconds or until fragrant, then turn the heat to high and add in the ground pork.

    Break the pork up and stir. Mix in the sugar, salt, chicken bouillon powder, pepper and fish sauce, then cook for 3 minutes or until 80% cooked.

    Add the woodear and shiitake mushrooms and scallions/spring onions in, then stir for another 2 minutes. Turn off the heat and let it cool as you work on the dough.

    Flours and starches in a mixing bowl with a spatula in it.

    Stir together the tapioca, potato and arrowroot starches with the rice flour, salt, pepper and chicken bouillon powder in a large mixing bowl.

    Note: You can also mix them together in a large pot as you will be cooking it in there.

    Bánh Giò dough in a pan.

    Pour the stock over the flour mixtures, stir until it has become liquid and add the oil in. Make sure that by the end, there is no resistance from the starch as you mix.

    Transfer the mixture into a large deep pan or wok and turn the heat up to medium-high. Stir using chopsticks until it starts to produce strands when you lift up the chopsticks, then increase the stirring speed until the liquid forms a sticky dough.

    This will take about 10 minutes. When it has formed a paste, let it rest as you prepare the banana leaves.

    How to wrap the dumpling

    A hand holding tongs while grabbing onto a banana leaf in a pan of water.

    Bring a pan of water to a boil, then gently dip the each separate leaf into the hot water. Use tongs to take it out, then wipe both sides dry. Repeat for every banana leaf until you have a stack of leaves ready for the wrapping.

    A banana leaf folded in half on a plate.

    Take one leaf and rub a thin layer of oil on both sides, then rotate it to make a diamond. Make sure the side with no lined ridges is facing up.

    Fold the bottom part up until it makes a triangle. If there’s a section left with no overlap, that’s okay.

    Pro Tip: If you have thick banana leaves, then using one layer will work. But if they’re on the thinner side, I like to use two by laying them on top of each other to make the wrapping thicker and more secure.

    A banana leaf folded into quarters on a plate.

    Fold the triangle in half again to make a smaller triangle.

    A folded banana leaf held open.

    Open the triangle up and hold the point securely in your hand. Make sure that there is no hole at the bottom for any filling to leak out. The opening should form an enclosed circle to keep everything inside.

    Pro Tip: Lightly oil the opening so the dough doesn’t stick.

    Dough in a banana leaf.

    Dip a metal spoon in oil, then scoop 1-2 tbsp dough and pour it into the banana leaf. Use the back of the spoon to spread the filling out and push it into the point.

    Note: The amount you scoop will depend on the size of your leaf. Some will fit more, some less.

    Quail egg and dough in a banana leaf.

    Push a quail egg into the center.

    Ground pork in a banana leaf.

    Scoop 1-2 tbsp of the ground pork filling onto the dough.

    Dough in a banana leaf covering ground pork.

    Dip the spoon into oil again, then scoop 1-2 tbsp of the dough on top. Spread it around to cover all the mince.

    A hand folding a banana leaf flap over dough.

    Fold the bottom corner up to seal the dough. This will also form the base for the Bánh Giò.

    A hand holding a folded Bánh Giò.

    Fold the left part of the leaf in. Make sure it’s tight against the filling.

    A hand holding a Bánh Giò that is still being folded.

    Bring the right flap in and fold it to seal the base.

    A hand holding a sealed Bánh Giò.

    Get the loose flap at the top and tuck it into the opening just behind it.

    A plate of Bánh Giò.

    Repeat the pyramid folding and filling steps until each Bánh Giò is complete.

    Bánh Giò in the steamer.

    Set up a steamer and put them all in to steam for 20 minutes or until cooked.

    Let the Bánh Giò cool, then enjoy as is with a homemade Vietnamese Dipping Sauce (Nước Mắm)!

    Recipe FAQs

    Why is my Bánh Giò so sticky?

    If you plan to have it straight away, it might be on the sticker side as the batter starts to set. The taste will be the same, but the texture will be on the softer side. To have it firmer, let it cool or refrigerate and reheat in the microwave the next day.

    Can I substitute the pork for a different protein?

    Certainly! You can even use just shiitake and woodear mushrooms for a vegetarian version. Otherwise, chicken or turkey would be the best options for a subtle taste.

    How long will these pyramid dumplings store for?

    If kept sealed and refrigerated, you can enjoy them for up to 3 days. Keep in mind that they’re wrapped in banana leaves, so the longer they’re kept in there, the stronger the scent and flavor of the leaves as the aromas transfer over to the dough.

    Tips for the best results

    • Avoid overstuffing. This will make it harder for the banana leaf to wrap around the filling, which could leave holes and allow the batter to ooze out as it steams.
    • Use plastic wrap. Wrap the Bánh Giò with plastic wrap so they stay secure in their shape while steaming.
    • Coat the banana leaf in oil. Be generous when you cover the leaves in oil before the filling goes in so it comes apart smoothly when it’s time to eat.
    • Break the ground pork up finely. The smaller the pieces, the more surface area to absorb more flavor.
    A spoonful of Bánh Giò over a Bánh Giò on a plate next to a dish of sauce and some chili.

    Our favorite dishes to take on the go!

    Bánh Giò is so compact that it’s a fantastic meal to bring on picnics or pack for work. Here are our some more meals you can easily take with you:

    • Bánh Bao (Steamed Pork Buns) – Make them ahead and freeze for later or enjoy each one fresh as is. They’re great in school lunch boxes or as an afternoon snack.
    • Chả Giò (Spring Rolls) – These are perfect for a crispy, crunchy bite that will guarantee to satisfy everyone. Try it in a vegetarian version as well!
    • Gỏi Cuốn (Rice Paper Rolls) – Pair each roll with a classic Hoisin Peanut Sauce (Tương Chấm Gỏi Cuốn) and you’ll have an unbeatable pair that’s fresh and healthy.
    • Seafood Rolls – Succulent on the inside and a fantastic finger food, take these rolls out to make your meal the envy of everyone!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Bánh Giò on a banana leaf on a plate next to chili and a dish of fish sauce.

    Bánh Giò (Vietnamese Pork Pyramid Dumplings)

    Try your hand at making Bánh Giò! Learn how to make the dough from scratch, then master the wrapping technique for that signature pyramid look!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Wrapping Time: 1 hour hour
    Total Time: 2 hours hours
    Servings: 8
    Calories: 243kcal
    Author: Jeannette

    Equipment

    • Steamer
    • tongs

    Ingredients

    For The Dough

    • 1 US cup tapioca starch
    • 1 US cup arrowroot starch (or substitute for tapioca flour)
    • 1 US cup potato starch
    • 1 US cup rice flour
    • 1/2 tsp salt (or to taste)
    • 1/2 tsp pepper
    • 1/2 tbsp chicken bouillon powder
    • 8 US cup chicken and pork stock (or water with 1 tsp chicken bouillon powder)
    • 1 tbsp oil (plus more for rubbing onto the leaves)

    For The Filling

    • 500 g / 1.1 lb ground pork/pork mince
    • 40 g / 0.09 lb rehydrated woodear mushrooms
    • 20 g / 0.04 lb rehydrated shiitake mushrooms (thinly sliced with stem removed)
    • 3 red shallots (finely chopped)
    • 1/2 onion (finely chopped)
    • 1 sprig scallion/spring onion (finely chopped)
    • 1 tbsp fish sauce
    • 1 tsp salt (or to taste)
    • 1/2 tsp sugar (or to taste)
    • 1 1/2 tbsp pepper
    • 1 tsp chicken bouillon powder
    • 2 tbsp cooking oil
    • 1 can quail egg (we get it canned from Asian supermarkets, but you can get fresh ones too)
    • banana leaf

    Instructions

    Making The Dough And Filling

    • Heat up a wok or pan on high heat, then pour in 2 tbsp oil. When hot, turn the heat to medium and throw in the chopped onion and red shallots.
    • Stir for 30 seconds or until fragrant, then turn the heat to high and add in the ground pork.
    • Break the pork up and stir. Mix in the sugar, salt, chicken bouillon powder, pepper and fish sauce, then cook for 3 minutes or until 80% cooked.
    • Add the woodear and shiitake mushrooms and scallions/spring onions in, then stir for another 2 minutes. Turn off the heat and let it cool as you work on the dough.
    • Stir together the tapioca, potato and arrowroot starches with the rice flour, salt, pepper and chicken bouillon powder in a large mixing bowl.
      Note: You can also mix them together in a large pot as you will be cooking it in there.
    • Pour the stock over the flour mixtures, stir until it has become liquid and add the oil in. Make sure that by the end, there is no resistance from the starch as you mix.
    • Transfer the mixture into a large deep pan or wok and turn the heat up to medium-high.
    • Stir using chopsticks until it starts to produce strands when you lift up the chopsticks, then increase the stirring speed until the liquid forms a sticky dough.
    • This will take about 10 minutes. When it has formed a paste, let it rest as you prepare the banana leaves.

    How To Wrap The Dumpling

    • Bring a pan of water to a boil, then gently dip the each separate leaf into the hot water. Use tongs to take it out, then wipe both sides dry.
      Repeat for every banana leaf until you have a stack of leaves ready for the wrapping.
    • Take one leaf and rub a thin layer of oil on both sides, then rotate it to make a diamond. Make sure the side with no lined ridges is facing up.
    • Fold the bottom part up until it makes a triangle. If there's a section left with no overlap, that's okay.
      Pro Tip: If you have thick banana leaves, then using one layer will work. But if they're on the thinner side, I like to use two by laying them on top of each other to make the wrapping thicker and more secure.
    • Fold the triangle in half again to make a smaller triangle.
    • Open the triangle up and hold the point securely in your hand. Make sure that there is no hole at the bottom for any filling to leak out. The opening should form an enclosed circle to keep everything inside.
      Pro Tip: Lightly oil the opening so the dough doesn't stick.
    • Dip a metal spoon in oil, then scoop 1-2 tbsp dough and pour it into the banana leaf. Use the back of the spoon to spread the filling out and push it into the point.
      Note: The amount you scoop will depend on the size of your leaf. Some will fit more, some less.
    • Push a quail egg into the center.
    • Scoop 1-2 tbsp of the ground pork filling onto the dough.
    • Dip the spoon into oil again, then scoop 1-2 tbsp of the dough on top. Spread it around to cover all the mince.
    • Fold the bottom corner up to seal the dough. This will also form the base for the Bánh Giò.
    • Fold the left part of the leaf in. Make sure it's tight against the filling.
    • Bring the right flap in and fold it to seal the base.
    • Get the loose flap at the top and tuck it into the opening just behind it.
    • Repeat the pyramid folding and filling steps until each Bánh Giò is complete.
    • Set up a steamer and put them all in to steam for 20 minutes or until cooked.
    • Let the Bánh Giò cool, then enjoy as is with a homemade Vietnamese Dipping Sauce (Nước Mắm)!

    Notes

    • Avoid overstuffing. This will make it harder for the banana leaf to wrap around the filling, which could leave holes and allow the batter to ooze out as it steams.
    • Use plastic wrap. Wrap the Bánh Giò with plastic wrap so they stay secure in their shape while steaming.
    • Coat the banana leaf in oil. Be generous when you cover the leaves in oil before the filling goes in so it comes apart smoothly when it's time to eat.
    • Break the ground pork up finely. The smaller the pieces, the more surface area to absorb more flavor
    • This recipe uses chicken and pork stock, but you can substitute it for water and 1 tsp chicken bouillon powder if you don't have any readily available to you.
    • For the arrowroot starch, it can be substituted for tapioca flour in equal amounts.
    • For the filling, the main ingredients are the woodear mushrooms and ground pork. The quail eggs and shiitake mushrooms are optional, but a great addition if you have them on hand.
    • You can find banana leaves in the frozen section in Asian grocery stores.

    Nutrition

    Calories: 243kcal | Carbohydrates: 6g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 786mg | Potassium: 291mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    « How to Cook Perfect White Rice
    Fried Pork Ribs with Black Vinegar (鎭江排骨) »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Sweeten Your Day!

    Mango pancakes on a board with mint and a bowl of sliced mango

    Yum Cha Mango Pancakes (芒果班戟)

    Vietnamese Glutinous Rice Balls in a bowl with a spoon in it.

    Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

    Vietnamese Avocado Smoothie in a cup in front of a second cup and avocados

    Vietnamese Avocado Smoothie (Sinh Tố Bơ)

    Thạch Dừa pieces on a plate with mint on top.

    Thạch Dừa (Vietnamese Coconut Jelly)

    Taro and Sweet Potato Balls Dessert in a bowl with a wooden spoon in it.

    Taro and Sweet Potato Balls Dessert (九份芋圓)

    Sweet Potato and Ginger Dessert Soup in a pot.

    Sweet Potato and Ginger Dessert Soup (番薯糖水)

    Reader Favorites

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Chicken curry and noodles in a bowl

    Cà Ri Gà (Vietnamese Chicken Curry)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • X

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2025 · Brunch Pro Theme on Genesis Framework · WordPress · Log in

    Bánh Giò on a banana leaf on a plate next to chili and a dish of fish sauce.
    A spoonful of Bánh Giò in front of a Bánh Giò.
    A spoonful of Bánh Giò over a Bánh Giò on a plate next to a dish of sauce and some chili.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.