Bánh Bột Lọc (Clear Tapioca Dumplings)

Bánh Bột Lọc are delicate Vietnamese dumplings made from tapioca flour, filled with savory shrimp and pork. These translucent treats are served warm, garnished with fried shallots and fresh herbs, offering a delightful combination of textures and flavors that will transport you straight to the streets of Vietnam.

Vietnamese · 45 min · 4 servings · Ewa Kozłowska

Ingredients

• 200 g tapioca flour
• 250 ml water
• 150 g shrimp, peeled and deveined
• 100 g pork belly, diced
• 2 shallots, thinly sliced
• 2 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp sugar
• to taste fresh coriander, for garnish
• to taste fried shallots, for garnish

Method

1. In a pan, heat 1 tbsp of vegetable oil over medium heat and sauté the shallots until golden brown. Add the diced pork and cook until browned, then add shrimp, salt, sugar, and black pepper. Cook until shrimp is pink and opaque. Set aside to cool.
2. In a bowl, combine tapioca flour and water, mixing until you have a smooth dough. Let rest for 15 minutes.
3. Divide the dough into small balls (about 30 g each). Flatten each ball into a round disc about 5 cm in diameter.
4. Place a teaspoon of the shrimp and pork filling in the center of each disc. Fold the dough over to create a half-moon shape and press the edges to seal tightly.
5. Bring a pot of water to boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface, about 5-7 minutes.
6. Use a slotted spoon to remove the dumplings and place them on a plate.
7. Drizzle with the remaining vegetable oil and garnish with fresh coriander and fried shallots before serving.

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