Bánh Bột Lọc (Vietnamese Clear Dumplings)
A textural masterpiece: you get the savory crunch of the shrimp and pork belly peeking through the translucent wrapper, paired with the silky richness of scallion oil.
Equipment
- Medium Pan
- Large Pot
- Bench scraper
Ingredients
The Dough
- 1 bag 400g Tapioca Starch
- 1.5 cups Water
- 1 tbsp Neutral Oil
- ½ tsp Salt
The Filling
- 200 g Pork Belly finely diced
- 200 g Shrimp peeled and diced
- 1 tbsp Fish Sauce
- 1 tbsp Chicken Bouillon
- 1 tsp Sugar
- 1 tsp Black Pepper
- 2 tbsp Shallots
- 2 tbsp Scallions white part only
- 2 tbsp Garlic
- 1-2 tbsp Paprika
- 1 tbsp Neutral Oil
The Toppings
- Mỡ Hành Scallion Oil
- Fried Shallots
- Nước Chấm Vietnamese Dipping Sauce
Instructions
- Prep the Starter: Add starch to a pan over medium-low heat and warm it up. Once it is warm to the touch, slowly stir in the water, oil and salt. Mix over medium-low heat until it thickens into a translucent "glue."
- Knead the Dough: Remove from heat and continue to mix it with your hands (be careful, it’s hot!). Knead for 10 minutes until it feels like smooth, elastic Play-Doh. Keep it covered with a damp towel or plastic wrap.
- Marinate the Filling: Marinate the diced pork and shrimp with fish sauce, chicken bouillon, sugar, black pepper, garlic, shallots and the white part of scallions.
- Sauté the Filling: Heat up neutral oil and add 1 tbsp of paprika. Add garlic and shallots and fry until fragrant. Stir-fry marinated pork and shrimp until fully cooked and the pan is dry.
- Assemble: Flatten a walnut-sized ball of dough (thinning the edges). Add filling, fold into a half-moon, and pinch the edges tightly to seal.
- Boil & Shock: Drop into boiling water and cook for 4-5 minutes. Once they float, cook for 1 extra minute. Immediately transfer to an ice bath for 2 minutes to set the "chew."
- Finish: Drain and toss immediately in scallion oil to prevent sticking. Top with fried shallots.
Notes
- The "Secret": The ice bath is what makes the skin go from cloudy to crystal clear.
- Storage: Best eaten fresh. To reheat, steam for 3 minutes. Never microwave, or they will turn into rubber.