Bánh Bột Lọc - Steamed Tapioca Dumplings

Ingredients

• 1 cup (240ml) tapioca flour 1 cup (240ml) tapioca flour
• 1/2 cup (120ml) boiling water 1/2 cup (120ml) boiling water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 pound (115g) shrimp, peeled and deveined 1/4 pound (115g) shrimp, peeled and deveined
• 1/4 pound (115g) ground pork 1/4 pound (115g) ground pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Dipping sauce: Dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 small chili, finely chopped 1 small chili, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the tapioca flour and salt. Gradually add the boiling water while stirring continuously until a smooth dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes elastic and pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. 3.
   In a separate bowl, mix together the shrimp, ground pork, garlic, shallots, fish sauce, and black pepper until well combined.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the shrimp and pork mixture and cook until the shrimp turns pink and the pork is fully cooked. Remove from heat and let it cool.
5. 5.
   Divide the dough into small portions and flatten each portion into a thin circle. Place a spoonful of the shrimp and pork filling in the center of each circle.
6. 6.
   Fold the dough over the filling to form a half-moon shape and seal the edges by pinching them together. Repeat with the remaining dough and filling.
7. 7.
   Steam the dumplings in a steamer basket lined with banana leaves or parchment paper for about 10-12 minutes, or until the dumplings turn translucent and become slightly sticky.
8. 8.
   While the dumplings are steaming, prepare the dipping sauce by combining fish sauce, lime juice, sugar, and chili in a small bowl. Stir until the sugar dissolves.
9. 9.
   Serve the bánh bột lọc hot, accompanied by the dipping sauce.

Treat your ingredients with care...

• Tapioca flour — Make sure to use tapioca flour specifically for this recipe, as other types of flour will not yield the desired texture.
• Shrimp — Choose fresh shrimp and devein them properly before using. You can also chop the shrimp into smaller pieces for a more even distribution in the filling.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line the steamer basket with banana leaves or parchment paper.
• If you prefer a spicier dipping sauce, add more chili according to your taste.
• You can customize the filling by adding ingredients like mushrooms, water chestnuts, or cilantro for extra flavor and texture.
• Serve the bánh bột lọc immediately after steaming to enjoy them at their best texture and taste.
• Leftover dumplings can be stored in the refrigerator and reheated by steaming for a few minutes before serving.

Serving advice

Serve the bánh bột lọc as an appetizer or as part of a Vietnamese meal. Arrange them on a plate and garnish with fresh herbs such as cilantro or Thai basil for added freshness and aroma. The dipping sauce can be served in individual small bowls alongside the dumplings.

Presentation advice

Arrange the steamed dumplings on a plate in a visually appealing pattern, showcasing their translucent appearance. You can also sprinkle some toasted sesame seeds or chopped green onions on top for an extra touch of color and flavor.