I have wanted to make Slanted Door's Hue rice dumplings (banh xep chay) at home ever since I tasted them last years. My schedule has been extremely busy but oddly enough, last Tuesday when Asian Dumplings launched, I had a break in the action. To celebrate the book's released, I pulled a few cookbooks from my library and headed into the kitchen. An afternoon of concentration and solitude and a few rounds of dumplings later, I came up with a rather nice recipe to recreate the experience of biting into the chewy, tender and rich tasting dumplings from Charles Phan's Slanted Door restaurant.
It's posted on Asian Dumpling Tips so you'll have to visit the sister site to get the recipe! Enjoy.