30-Minute Bánh Bột Lọc (Vietnamese Tapioca Dumplings)

Name: 30-Minute Bánh Bột Lọc (Vietnamese Tapioca Dumplings)
Prep time: 15 min
Cook time: 15 min
Yield: 2 people
Ingredients: 180 g tapioca starch; 20 g glutinous rice flour (or substitute with wheat flour, potato starch, or extra tapioca starch); 150 ml room-temperature water; 175 ml boiling water; banana leaves; ⅓ lb shrimp (peeled, deveined, and diced); ⅓ lb pork belly (thinly sliced); ¼ tsp chicken bouillon powder; ½ tbsp fish sauce; ¼ tsp granulated sugar; 1 tsp paprika powder; ½ tbsp minced shallots (or white parts of scallions); 1 tbsp cooking oil; 2 tbsp fish sauce; 2 tbsp granulated sugar; 4 tbsp water; 1 tsp rice vinegar or lime juice; chili slices; ½ cup chopped scallions; ½ tsp salt; ¼ cup cooking oil

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Prep Time
15 mins
Cook Time
15 mins
Servings
2 people
Course
Appetizer, Snacks
Cuisine
Vietnamese

30-Minute Bánh Bột Lọc (Vietnamese Tapioca Dumplings)

Gael Pickett

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Bánh Bột Lọc (Vietnamese tapioca dumplings) is a cherished specialty from Central Vietnam. While traditionally time-consuming to prepare, this simplified method, inspired by Vietnamese home cooks, makes it much easier while still capturing the delightful aroma of banana leaves.

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Ingredients

Servings

Dough

180 g tapioca starch
20 g glutinous rice flour (or substitute with wheat flour, potato starch, or extra tapioca starch)
150 ml room-temperature water
175 ml boiling water
banana leaves

Filling

⅓ lb shrimp (peeled, deveined, and diced)
⅓ lb pork belly (thinly sliced)
¼ tsp chicken bouillon powder
½ tbsp fish sauce
¼ tsp granulated sugar
1 tsp paprika powder
½ tbsp minced shallots (or white parts of scallions)
1 tbsp cooking oil

Nước Chấm (Dipping Sauce)

2 tbsp fish sauce
2 tbsp granulated sugar
4 tbsp water
1 tsp rice vinegar or lime juice
chili slices (to taste)

Scallion Oil

½ cup chopped scallions
½ tsp salt
¼ cup cooking oil

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Instructions

Nước Chấm & Scallion Oil

Nước Chấm: Combine all the ingredients and mix well. Set aside.
Scallion Oil: Toss the chopped scallions with salt, then pour hot cooking oil over them. Mix thoroughly and set aside.

Filling

Marinate the pork belly with paprika powder, chicken bouillon powder, fish sauce, and sugar. Let it sit for 15 minutes.
Heat cooking oil in a skillet pan and sauté the minced scallion until fragrant.
Add the marinated pork belly and stir-fry until partially cooked.
Add the shrimp and continue cooking until both the pork and shrimp are fully done.
Set the filling aside to cool.

Dough

Combine tapioca starch, glutinous rice flour, and room-temperature water in a bowl. Some settling at the bottom is normal, so don’t worry.
Gradually pour in the boiling water while stirring continuously. The mixture will thicken as you mix.
Set the batter aside to rest.

Steam & Enjoy

Add the filling to the prepared batter and mix well.
Line a deep plate with a banana leaf and prepare another piece to cover the dumplings. Lightly oil the sides of both leaves that will come into contact with the dumplings.
Pour the batter with the filling into the plate, spreading it into a layer about 0.2 inch (0.5 cm) thick. Scatter the filling evenly across the surface.
Cover with the second banana leaf and steam on high heat for 10-12 minutes, or until the dumplings become transparent.
Carefully transfer the dumplings to an oiled plate or tray and cut them into bite-sized pieces.
Continue until all the batter is used up.
Drizzle the scallion oil over all the dumplings.
Serve with dipping fish sauce and enjoy!