Bánh Rán Mặn

Bánh Rán Mặn is a delightful Vietnamese savory donut filled with a mixture of mushrooms and vegetables, making it both unique and satisfying. This Kosher version retains the authentic flavors while ensuring it meets dietary restrictions.

Ingredients

• Glutinous rice flour - 100 grams
• All-purpose flour - 50 grams
• Water - 150 ml
• Salt - 1/2 teaspoon
• Vegetable oil - 1 tablespoon (for the dough)
• Mushrooms (shiitake or button) - 50 grams, finely chopped
• Carrot - 30 grams, grated
• Green onions - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Soy sauce (Kosher) - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine glutinous rice flour, all-purpose flour, salt, and 1 tablespoon of vegetable oil. Gradually add water and knead until a smooth dough forms.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add chopped mushrooms, grated carrot, and green onions. Stir-fry for about 3-4 minutes until vegetables are tender.
5. Pour in the soy sauce and add black pepper. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
6. Divide the dough into 8 equal portions. Flatten each portion into a circle in the palm of your hand.
7. Place a spoonful of the filling in the center of each circle. Carefully fold the edges over the filling to form a ball and seal tightly.
8. In a deep pan, heat vegetable oil over medium heat. Once hot, gently add the filled dough balls and fry until golden brown, about 4-5 minutes per side.
9. Remove the fried doughnuts and place them on a paper towel to drain excess oil. Serve warm.

Nutrition

• Calories: 240
• Protein: 4 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber from vegetables.
• Provides essential nutrients from mushrooms and carrots.

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