Step 1

Defrost the leaves if frozen.

Step 2

Wash banana leaves under running water to clean.

Step 3

A few at a time, dip into a pot of boiling water for a few seconds to soften.

Step 4

Cut into ~12x12 inch squares, depending on the size dumplings you want, removing tough areas around the stem that are hard to fold.

Step 5

Set aside to dry before use.

Step 6

Cut out matching sized pieces of foil wrap finished pyramids

Step 7

Mix all ingredients in a large nonstick pot.

Step 8

Rest for 30-60 minutes (longer is better).

Step 9

Turn the stove to high heat until it hits a boil, then lower to medium-high so it maintains a low boil. After it hits the initial boil it should take about 3-6 minutes to thicken. Times may vary. You want it thick enough so the filling doesn't fall through it, but thin enough that you can still easily fill the wrappers' corners with it.

Step 10

Turn off the stove and continue to stir for about 3 more minutes to smooth out the mixture.

Step 11

Dice onion or or roughly chop in food processor. Remove.

Step 12

Roughly chop mushroom by hand or in food processor.

Step 13

Add oil to a large pan on medium-high, and saute onion light brown and fragrant.

Step 14

Add ground meat and saute until slightly cooked all over, but not fully cooked. Let the meat get tough enough to break apart, and so it's not mushy.

Step 15

Add mushroom and all remaining ingredients to the pan and saute so the mushroom is slightly cooked. After the meat is fully cooked and no longer pink in the middle, taste and add more salt or pepper if needed, to taste.

Step 16

Start with 1 layer of aluminum foil and place 1 layer of banana leaves on top

Step 17

Start the initial folds to make the first point of the pyramid (see pictorial above)

Step 18

Add a spoonful of the rice flour mixture--half the amount you want in this piece.

Step 19

Add a spoonful of the filling to the center.

Step 20

Add a spoonful of the rice flour mixture to encase the filling.

Step 21

Finish wrapping, repeat until you use up all your ingredients. The goal is to evenly split the rice flour mixture and filling for each pyramid into 12-14 equal portions.

Step 22

Add ~2 gallons of water to a big steamer pot.

Step 23

Bring to a boil on high heat.

Step 24

Add all the banh gio to the steamer rack. Cook for about 40 minutes.

Step 25

At about the 40 minute mark, open one up and check the rice flour mixture for doneness. When it's clear it's done. Add more steam time as needed--it's difficult to overcook this.