Vietnamese Clear Shrimp & Pork Dumpling (Bánh Bột Lọc)

Difficulty
medium

VN:F [1.9.9_1125]
(28 Ratings)

Preparation time
30 mins

Cooking time
40 mins

Serves
4

Vietnamese transparent dumplings or “bánh bột lọc” is a specialty of the central region of Vietnam, specifically Hue and Da Nang. Bánh bột lọc is a fun snack and can be eaten throughout the day. For more photos and recipes, please visit my blog at Danang Cuisine.

Vietnamese Clear Shrimp & Pork Dumpling (Bánh Bột Lọc), 3.9 out of 5 based on 28 ratings

Ingredients

  • 200g (0.44 pound) shrimp
  • 200g (0.44 pound) pork belly
  • 400g (2.5 cups) tapioca starch
  • garlic, minced
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons chicken stock
  • 1 teaspoon paprika
  • 1 cup 2 tablespoons cooking oil
  • 1 1/2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 250ml (1 cup) water
  • 6 spring onion

Preparation

1.  Cut pork belly into small pieces. Cut each shrimp into 2-3 pieces. Marinate shrimp and pork separately with minced garlic, 1/2 teaspoon pepper, 1 teaspoon salt, 1 teaspoon chicken stock. Add 1 teaspoon paprika powder to the pork to enrich the color

2.  Heat 2 tablespoons oil and fry some minced garlic till fragrant. Add in the pork, stir well Add 1 1/2 tablespoon sugar, simmer for 5 minutes Then add in the shrimps. Season with some 1 tablespoon of fish sauce and simmer for another 15 minutes

3.  Put 150g (1 cup) tapioca starch in a small bowl and 250g (1.5 cups) in a big mixing bowl. Pour 250ml (1 cup) boiling water into the small bowl and leave for 5 minutes. Mix well and add to the mixing bowl. Knead until the dough is smooth and soft but elastic. Place the dough in a plastic bag.

4.  Divide the dough into small balls. Flatten and shape each ball into a round piece of dough. Place the filling in the center and fold the dough over. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used.

5.  Put the dumplings into boiling water and cook for 10 minutes. Stir them around gently. The dumplings is done when they float to the surface. Move them into a bowl of cold water and they will become transparent. Drain well and mix well with mo hanh.

Make Mo Hanh:
1.  Cut spring onion into slices of about 0.5 to 1cm thick. In a hot pan, pour in 1 cup of cooking oil. When the oil is heated, add in spring onion slices, stir well and quickly take off the heat. For more photos and recipes, please visit my blog at Danang Cuisine.

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