Ba-wan (bawan)

Instructions

1. Rehydrate the shiitake in warm water for 30 minutes, then drain them and cut into strips, keeping a little of the soaking water.
2. Fry the minced shallots and garlic in the oil until golden, then add the pork and sear it over high heat for 3 minutes.
3. Add the shiitake, soy sauce, rice wine, sugar, five-spice and 100 ml of the soaking water. Simmer covered for 25 minutes until the filling is tender and nearly dry. Adjust the seasoning.
4. Meanwhile, mix the glutinous rice flour, salt and warm water until you get a soft, smooth dough that no longer sticks to your fingers. Cover it with a damp cloth.
5. Divide the dough into 8 balls. Flatten each into a disc, place a spoonful of filling in the center, and pinch closed into a tight little ball.
6. Cut the banana leaves, blanch them for 30 seconds to soften, and pat dry. Wrap each dumpling in a leaf, tying or folding it closed.
7. Arrange the parcels in a steamer basket, cover and steam over high heat for 20 minutes.
8. Let rest 5 minutes and serve hot, with crushed peanuts and chopped hard-boiled egg to sprinkle over yourself inside the leaf.