XXL Bánh Bột Lọc (Vietnamese Tapioca Dumplings)
XXL Bánh Bột Lọc (Vietnamese Tapioca Dumplings)
Ingredients
For the Filling
- 1/2 pound pork belly, cut into small pieces
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons cooking oil
- 1 teaspoon granulated sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
For the Dough
- 2 cups tapioca starch, plus more for dusting
- 1 1/4 cups hot water
For Serving
- 1/2 cup nuoc cham, for dipping
Instructions
- 1
Prepare the filling: Heat cooking oil in a large wok or pan over medium-high heat. Add minced garlic and shallots and fry until fragrant, about 1 minute.
⏱️ 2 min
- 2
Add the chopped pork belly to the pan and stir-fry until it starts to brown and render its fat, about 5-7 minutes.
⏱️ 7 min
- 3
Add the chopped shrimp to the pan and continue to stir-fry until they turn pink, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the chopped wood ear mushrooms. Season the filling with sugar, fish sauce, and black pepper. Stir well to combine all ingredients and flavors.
⏱️ 3 min
- 5
Remove the pan from the heat. Stir in the chopped green onions. Transfer the cooked filling to a bowl and set aside to cool slightly.
⏱️ 2 min
- 6
Prepare the dough: In a large mixing bowl, combine the tapioca starch. Gradually pour in the hot water, stirring with a sturdy spoon until the mixture forms a shaggy dough.
⏱️ 5 min
- 7
Once the dough is cool enough to handle, turn it out onto a clean surface and knead by hand for 5-7 minutes until it becomes smooth, elastic, and cohesive. It should not be sticky.
⏱️ 7 min
- 8
Form the dumplings: Lightly dust your work surface with tapioca starch. Take a portion of the dough and roll it out very thin, about 1/16 inch thick. Use a large circular cutter (about 3-4 inches in diameter) to cut out dough circles.
⏱️ 10 min
- 9
Place about 1 tablespoon of the prepared filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal the dumpling, ensuring no gaps.
⏱️ 15 min
- 10
Cook the dumplings: Bring a large pot of water to a rolling boil. Carefully add the formed dumplings into the boiling water, making sure not to overcrowd the pot. Cook in batches if necessary.
⏱️ 5 min
- 11
Boil the dumplings for 8-12 minutes, or until they become translucent and float to the top of the water. This indicates they are fully cooked.
⏱️ 12 min
- 12
Using a slotted spoon, carefully remove the cooked dumplings from the boiling water. Serve the Bánh Bột Lọc hot, accompanied by nuoc cham for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
XXL Bánh Bột Lọc (Vietnamese Tapioca Dumplings)
For the Filling
- 1/2 pound pork belly, cut into small pieces
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons cooking oil
- 1 teaspoon granulated sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
For the Dough
- 2 cups tapioca starch, plus more for dusting
- 1 1/4 cups hot water
For Serving
- 1/2 cup nuoc cham, for dipping
Instructions
- 1
Prepare the filling: Heat cooking oil in a large wok or pan over medium-high heat. Add minced garlic and shallots and fry until fragrant, about 1 minute.
⏱️ 2 min - 2
Add the chopped pork belly to the pan and stir-fry until it starts to brown and render its fat, about 5-7 minutes.
⏱️ 7 min - 3
Add the chopped shrimp to the pan and continue to stir-fry until they turn pink, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the chopped wood ear mushrooms. Season the filling with sugar, fish sauce, and black pepper. Stir well to combine all ingredients and flavors.
⏱️ 3 min - 5
Remove the pan from the heat. Stir in the chopped green onions. Transfer the cooked filling to a bowl and set aside to cool slightly.
⏱️ 2 min - 6
Prepare the dough: In a large mixing bowl, combine the tapioca starch. Gradually pour in the hot water, stirring with a sturdy spoon until the mixture forms a shaggy dough.
⏱️ 5 min - 7
Once the dough is cool enough to handle, turn it out onto a clean surface and knead by hand for 5-7 minutes until it becomes smooth, elastic, and cohesive. It should not be sticky.
⏱️ 7 min - 8
Form the dumplings: Lightly dust your work surface with tapioca starch. Take a portion of the dough and roll it out very thin, about 1/16 inch thick. Use a large circular cutter (about 3-4 inches in diameter) to cut out dough circles.
⏱️ 10 min - 9
Place about 1 tablespoon of the prepared filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal the dumpling, ensuring no gaps.
⏱️ 15 min - 10
Cook the dumplings: Bring a large pot of water to a rolling boil. Carefully add the formed dumplings into the boiling water, making sure not to overcrowd the pot. Cook in batches if necessary.
⏱️ 5 min - 11
Boil the dumplings for 8-12 minutes, or until they become translucent and float to the top of the water. This indicates they are fully cooked.
⏱️ 12 min - 12
Using a slotted spoon, carefully remove the cooked dumplings from the boiling water. Serve the Bánh Bột Lọc hot, accompanied by nuoc cham for dipping.
⏱️ 3 min