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Bánh Bột Lọc – Steamed Tapioca Dumplings with Shrimp
More recipes: Vietnamese Recipes · All Asian Recipes
Bánh Bột Lọc – Steamed Tapioca Dumplings with Shrimp
Laura Chen
4
30 Minuten
20 Minuten
200
Vietnamese
Appetizer
Bánh Bột Lọc is a traditional Vietnamese dish of translucent dumplings filled with shrimp and pork. The small dumplings are made from tapioca starch and are known for their chewy but tender texture and rich flavor.
Ingredients
- 200 g tapioca starch
- 150 g peeled shrimp, roughly chopped
- 100 g pork belly, finely diced
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp vegetable oil
- Fresh herbs to garnish (such as cilantro)
- Banana leaves or parchment paper for steaming
Instructions
- Fry the shallots and garlic in the vegetable oil until golden brown.
- Add the chopped shrimp and pork belly and season with fish sauce, salt and pepper.
- Cook the mixture until the meat is done, then set it aside to cool.
- Mix the tapioca starch thoroughly with about 200 ml hot water until it forms a smooth ball of dough.
- Divide the dough into small portions and flatten each one into a small disc.
- Place 1 tbsp of the pork and shrimp filling in the center of each disc.
- Fold the edges together and press lightly to seal the dumplings.
- Wrap each dumpling in a piece of banana leaf.
- Steam the dumplings for about 20 minutes, until translucent and sticky.
- Garnish with fresh herbs and serve hot.
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More recipes: Vietnamese Recipes · All Asian Recipes