Trim the root from the leek, wash, and drain. Peel and wash the carrot, then cut into thin strips. Soak the wood ear mushrooms until soft, wash, drain, and chop finely. Cut the fried tofu skin into small pieces.

Chop the white part of the leek and set aside in a small bowl for sautéing. Also chop the green part of the leek.

Sauté the chopped leek until fragrant, then set aside. Add vegetable oil to a pan, then add the carrot and stir-fry. Next, add the tofu skin and wood ear mushrooms.

Mix all the ingredients well, then season with 2 teaspoons vegetarian bouillon powder, 2 teaspoons soy sauce, and 1/2 teaspoon sugar. Stir well, taste, and adjust seasoning as needed, then turn off the heat. Add the sautéed leek and a sprinkle of black pepper.

In a pot, combine the tapioca starch, water, 1/2 teaspoon salt, and 2 teaspoons vegetable oil. Place the pot on the stove over medium heat, stirring constantly to prevent sticking. When the mixture thickens and becomes heavy but is still cloudy, remove from heat.

Wash and dry the banana leaves. You can either wilt the leaves slightly in the sun or briefly blanch them in boiling water with a little salt to make them soft and easy to fold while keeping their green color. Cut the banana leaves into pieces about 8 x 10 inches (20 x 25 cm).

Place a banana leaf on the table, add 1 tablespoon of dough in the center, then add the tofu skin, wood ear mushrooms, and carrot filling on top. Fold the leaf over and tie two pieces together to keep them from opening. Repeat until all ingredients are used. Steam the dumplings for about 20 minutes until cooked through.

For the dipping sauce: Mix 3 tablespoons soy sauce, 3 tablespoons water, 1 tablespoon sugar, and 2 teaspoons lime juice in a bowl. Stir well, adjust to taste, and add sliced chili peppers. Arrange the steamed dumplings on a plate.

It’s been a long time since I’ve enjoyed this nostalgic flavor. Peel off the banana leaf, dip the dumpling in the spicy soy sauce, and it’s just indescribably delicious. Making this dish from home by hand when you’re far away is such a joy. Let’s get in the kitchen and make this Hue specialty together!