Bánh Nậm Vietnamese Steamed Rice Dumplings With Shrimp and Pork

Ingredients

• For the Filling:
• 1 cup dried wood ear mushrooms
• 2 tablespoons (30ml) store-bought or homemade annatto oil (for homemade, see note)
• 1 medium shallot, minced (about 2 tablespoons)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 8 ounces (227g) ground pork
• 8 ounces (227g) finely minced shelled and deveined shrimp
• 1 teaspoon (5ml) oyster sauce
• 1/2 teaspoon fish sauce
• Kosher salt and freshly ground black pepper
• 1/2 cup thinly sliced scallions (from about 1 bunch)
• For the Rice Batter:
• 2 cups (240g) rice flour
• 1/2 cup (60g) tapioca flour
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 teaspoons (10ml) neutral oil, such as vegetable or canola oil
• To Assemble and Serve:
• One 16-ounce (454g) package frozen banana leaves, defrosted, then washed, dried, and cut into 10- by 5-inch rectangles
• Nước chấm, for serving

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