Half Moon Vietnamese Deep Fried Dumplings Recipe

Prep taro and mushrooms

If using dried shiitake, soak in warm water 20–30 minutes, drain and finely chop. Peel taro and grate finely, then place grated taro in a clean towel and squeeze out excess moisture—retain a little moisture so filling isn’t dry.

Place ground pork, chopped shrimp, chopped mushrooms, grated taro, diced onion, minced garlic, and sliced green onions into a large bowl.

Add fish sauce, soy sauce, oyster sauce, sugar, white pepper, toasted sesame oil and cornstarch to the bowl. Mix thoroughly with clean hands or a spoon until fully combined and mixture becomes slightly sticky. Add beaten egg and mix to bind. Taste a small amount by cooking a teaspoon in a skillet and adjust seasoning with more fish sauce or sugar if needed.

Lightly dust a work surface with the all-purpose flour to prevent sticking. Lay out one round wrapper. Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1 tablespoon of filling near the edge of the wrapper (so that when folded it forms a half-moon with ample filling). Avoid overfilling—use less for a cleaner seal if wrappers are small.

Moisten the far edge of the wrapper with a little water (use fingertip or brush). Fold the wrapper over the filling to make a half-moon shape, pressing edges to seal. For a decorative seal, pleat the edge or press with a fork. Ensure there are no air pockets.

Lightly brush or rub a tiny amount of canola oil on the sealed edge to prevent sticking between dumplings when resting. Place assembled dumplings on a tray lined with parchment, spaced slightly apart. Repeat until all filling is used (about 35–40 dumplings).

Heat a heavy-bottomed skillet or wok with 3 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper— it should sizzle and turn golden in about 30–40 seconds.

Fry dumplings in batches (do not overcrowd) for 2–3 minutes per side until golden brown and cooked through. Turn with tongs or a slotted spoon so both sides are evenly colored. Total frying time will be about 4–6 minutes per dumpling, depending on size and oil temperature. Internal temperature should reach 160°F (71°C) for pork.

Remove dumplings with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) on a wire rack while frying remaining dumplings. If desired, sprinkle sesame seeds on top while still warm.

In a small bowl combine rice vinegar, water, fish sauce, sugar, lime juice, minced garlic, sliced red chili and julienned carrot. Stir until sugar dissolves. Taste and adjust balance—add more sugar for sweetness, fish sauce for saltiness, or lime for brightness.

Transfer sauce to a serving bowl and refrigerate briefly if made ahead. Serve alongside hot dumplings.

Arrange hot half-moon dumplings on a platter with the dipping sauce. Provide small bowls for individual dipping. Best served hot and crisp.