Bánh Bột Lọc
Bánh Bột Lọc
Ingredients
For the Dough
- 100 g tapioca starch
- 10 g rice flour
- 1 g salt
- 180 ml boiling water
For the Filling
- 100 g pork belly
- 100 g shrimp
- 1 shallot
- 2 cloves garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon oil
- a few drops red food coloring, optional
For the Dipping Sauce
- 2 cloves garlic
- 2 chilies
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 2 teaspoons fish sauce
- 100 ml water
Instructions
- 1
Finely chop the 100g pork belly into small pieces.
⏱️ 5 min
- 2
Peel and devein the 100g shrimp, then chop them into smaller pieces.
⏱️ 5 min
- 3
Mince 1 shallot and 2 cloves garlic.
⏱️ 3 min
- 4
Heat 1 teaspoon oil in a pan over medium heat. Add the minced shallot and garlic and sauté until fragrant.
⏱️ 3 min
- 5
Add the chopped pork belly to the pan and stir-fry until it is cooked through and slightly browned.
⏱️ 5 min
- 6
Add the chopped shrimp to the pan and continue to stir-fry until they are cooked.
⏱️ 3 min
- 7
Season the mixture with 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fish sauce, and 1 teaspoon oyster sauce. Stir thoroughly to combine all the flavors.
⏱️ 2 min
- 8
Optionally, add a few drops of red food coloring to enhance the color of the filling. Stir until the color is evenly distributed.
⏱️ 1 min
- 9
Remove the filling from the heat and set it aside to cool.
⏱️ 5 min
- 10
In a large mixing bowl, combine 100g tapioca starch, 10g rice flour, and 1g salt. Mix these dry ingredients together well.
⏱️ 2 min
- 11
Gradually pour 180ml of boiling water into the flour mixture while continuously stirring with chopsticks. Continue mixing until a rough, shaggy dough forms.
⏱️ 3 min
- 12
Transfer the dough to a clean surface and knead it by hand for 5-7 minutes to achieve a smooth, elastic, and non-sticky dough.
⏱️ 7 min
- 13
Roll out the dough thinly using a rolling pin.
⏱️ 3 min
- 14
Use a round cookie cutter or a small glass to cut out uniform circular pieces of dough.
⏱️ 5 min
- 15
Take one circular piece of dough and place a small amount of the prepared filling in the center.
⏱️ 10 min
- 16
Fold the dough over to create a semicircle, then press the edges firmly together to seal the dumpling.
⏱️ 5 min
- 17
To create the flower pattern, pinch the sealed edge at regular intervals, pressing with your thumb and index finger to form small pleats or ruffles along the entire curved edge.
⏱️ 5 min
- 18
Bring a large pot of water to a rolling boil.
⏱️ 5 min•🌡️ 100
- 19
Carefully drop the assembled dumplings into the boiling water, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 100
- 20
Cook the dumplings until they float to the surface and their texture becomes translucent, indicating they are fully cooked.
⏱️ 5 min•🌡️ 100
- 21
Using a slotted spoon, immediately remove the cooked dumplings and transfer them into a bowl filled with cold water (ice water is recommended).
⏱️ 2 min
- 22
Once cooled, drain the dumplings from the cold water.
⏱️ 1 min
- 23
Lightly brush the cooked dumplings with a thin layer of cooking oil to prevent further sticking and add a subtle sheen.
⏱️ 1 min
- 24
Mince 2 cloves garlic and 2 chilies.
⏱️ 2 min
- 25
In a small bowl, combine the minced garlic and chilies with 1 teaspoon sugar, 1 teaspoon vinegar, 2 teaspoons fish sauce, and 100ml water.
⏱️ 1 min
- 26
Stir the mixture well until the sugar completely dissolves.
⏱️ 1 min
- 27
Arrange the finished Bánh Bột Lọc artfully on a serving plate.
⏱️ 1 min
- 28
Serve immediately with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Bột Lọc
For the Dough
- 100 g tapioca starch
- 10 g rice flour
- 1 g salt
- 180 ml boiling water
For the Filling
- 100 g pork belly
- 100 g shrimp
- 1 shallot
- 2 cloves garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon oil
- a few drops red food coloring, optional
For the Dipping Sauce
- 2 cloves garlic
- 2 chilies
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 2 teaspoons fish sauce
- 100 ml water
Instructions
- 1
Finely chop the 100g pork belly into small pieces.
⏱️ 5 min - 2
Peel and devein the 100g shrimp, then chop them into smaller pieces.
⏱️ 5 min - 3
Mince 1 shallot and 2 cloves garlic.
⏱️ 3 min - 4
Heat 1 teaspoon oil in a pan over medium heat. Add the minced shallot and garlic and sauté until fragrant.
⏱️ 3 min - 5
Add the chopped pork belly to the pan and stir-fry until it is cooked through and slightly browned.
⏱️ 5 min - 6
Add the chopped shrimp to the pan and continue to stir-fry until they are cooked.
⏱️ 3 min - 7
Season the mixture with 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fish sauce, and 1 teaspoon oyster sauce. Stir thoroughly to combine all the flavors.
⏱️ 2 min - 8
Optionally, add a few drops of red food coloring to enhance the color of the filling. Stir until the color is evenly distributed.
⏱️ 1 min - 9
Remove the filling from the heat and set it aside to cool.
⏱️ 5 min - 10
In a large mixing bowl, combine 100g tapioca starch, 10g rice flour, and 1g salt. Mix these dry ingredients together well.
⏱️ 2 min - 11
Gradually pour 180ml of boiling water into the flour mixture while continuously stirring with chopsticks. Continue mixing until a rough, shaggy dough forms.
⏱️ 3 min - 12
Transfer the dough to a clean surface and knead it by hand for 5-7 minutes to achieve a smooth, elastic, and non-sticky dough.
⏱️ 7 min - 13
Roll out the dough thinly using a rolling pin.
⏱️ 3 min - 14
Use a round cookie cutter or a small glass to cut out uniform circular pieces of dough.
⏱️ 5 min - 15
Take one circular piece of dough and place a small amount of the prepared filling in the center.
⏱️ 10 min - 16
Fold the dough over to create a semicircle, then press the edges firmly together to seal the dumpling.
⏱️ 5 min - 17
To create the flower pattern, pinch the sealed edge at regular intervals, pressing with your thumb and index finger to form small pleats or ruffles along the entire curved edge.
⏱️ 5 min - 18
Bring a large pot of water to a rolling boil.
⏱️ 5 min•🌡️ 100 - 19
Carefully drop the assembled dumplings into the boiling water, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 100 - 20
Cook the dumplings until they float to the surface and their texture becomes translucent, indicating they are fully cooked.
⏱️ 5 min•🌡️ 100 - 21
Using a slotted spoon, immediately remove the cooked dumplings and transfer them into a bowl filled with cold water (ice water is recommended).
⏱️ 2 min - 22
Once cooled, drain the dumplings from the cold water.
⏱️ 1 min - 23
Lightly brush the cooked dumplings with a thin layer of cooking oil to prevent further sticking and add a subtle sheen.
⏱️ 1 min - 24
Mince 2 cloves garlic and 2 chilies.
⏱️ 2 min - 25
In a small bowl, combine the minced garlic and chilies with 1 teaspoon sugar, 1 teaspoon vinegar, 2 teaspoons fish sauce, and 100ml water.
⏱️ 1 min - 26
Stir the mixture well until the sugar completely dissolves.
⏱️ 1 min - 27
Arrange the finished Bánh Bột Lọc artfully on a serving plate.
⏱️ 1 min - 28
Serve immediately with the prepared dipping sauce on the side.
⏱️ 1 min