This dish has been  imported from Vietnam's Banh Cuon dumplings and modified for Thai taste.

(The image above is showing a light green coloured wrapper compared to the normal white appearance. I'm guessing that they mixed the rice flour with water they boiled some pandanus leaves in. It's a very nice touch and would produce a delightful fragrance and flavour to the dumplings).





Ingredients::
Rice flour wrappers:
  • 125 g (~4 ½ oz) rice flour
  • 750 ml (~ 3 cups)  water
  • a pinch of salt
Filling:
  • 1 tablespoon minced cilantro roots, plus cilantro leaves for garnish
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon white peppercorns (about 10)
  • 1 tablespoon vegetable oil
  • 4 ounces minced pork
  • 60 ml (1/4 cup)  shrimp, peeled, deveined and finely chopped.
  • 60 ml (1/4 cup)  fish sauce.
  • 120 ml (1/2 cup) loose palm sugar.
  • 2 1/2 tablespoons chopped roasted peanuts.
  • 80 ml (1/3 cup) fried shallots.
Dressing:
  • Small Thai chillies
  • Coconut milk
  • Fried garlic pieces

Method:
Filling
  1. Pound the cilantro roots, garlic, and peppercorns in a mortar and pestle until you have a fine paste, set aside.
  2. Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork and cilantro root mixture and stir-fry until the meat is no longer pink.
  3. Add the shrimp and continue to cook until it is just opaque,approx 2 minutes. Turn contents of wok out into a small bowl.
  4. Return the wok to the stove. Combine the fish sauce and palm sugar and cook over medium heat until the sugar is dissolved. Add the peanuts and continue to cook and stir until the mixture has thickened and is golden brown, 5 minutes.
  5. Drain off the fat from the pork mixture and discard. Return the pork mixture to the wok and stir to combine with fish sauce mixture.
  6. Reduce to a consistency of jam.
  7. Remove from heat, add the fried shallots, and stir to combine.

Wrappers
  1. Mix ingredients of fresh rice flour wrappers to obtain fresh batter.
  2. Add water to a steamer until 2/3 full.
  3. Stretch a cheesecloth very tightly over its top and secure it with a string or if there's enough cheesecloth tie it around the neck of the steamer.
  4. Bring water to boil.
  5. Brush cheesecloth with a little oil.
  6. Spread a small ladleful of the batter onto the oiled cheesecloth using a circular motion a thin round layer of batter will be formed.
  7. Cover the steamer and steam the batter for two minutes.
  8. Score the wrapper into four quadrants on the cheesecloth when it's firmly cooked.
  9. Place a small teaspoon of the filling onto each quadrant
  10. Fold over the edges to enclose the filling.
  11. Remove the dumpling carefully with a small wooden spatula onto a waiting dish.
  12. Repeat until finished.
  13. sprinkle the Kao Giap with the crispy fried garlic or shallots.
  14. Pour a small amount of coconut milk or cream over the dumplings.
Serve with whole small Thai chillies which the diner can bite if they prefer.