May ’11: Bánh bột lọc

Bánh bột lọc

Vietnamese clear shrimp and pork dumplings

This is the cousin of tapioca pearls, also the cousin of the bubbles in bubble tea, and hence the chewiness in the skin.  Making the dough to the proper consistency was the hardest part.  Next time we will try with a smaller batch to get the dough right.

Adapted from FoodFling, vietspices, and The Ravenous Couple

Shrimp and Pork Dumplings

Ingredients:

Tapioca starch………………………….3 cups
Boiling water…………………………….1 cup (add more if needed)
Pork belly………………………………….1/2 lb [substitute with pork chops]
Shrimps, deveined………………….…1/2 lb
Shallots, minced………………………..5-6
Sugar…………………………………………1 tablespoon
Fish sauce………………………………….1 tablespoon
Ground black pepper…………………1 teaspoon

Fried Scallions and Fish Sauce

Cooking oil………………………………….3 tablespoons
Chopped scallions……………………….1/2 cup
Fish sauce……………………………………2 tablespoons
Sugar……………………………………………2 tablespoons
Water…………………………………………..2 tablespoons
Rice vinegar………………………………….1 tablespoon
Chopped garlic……………………………..1 tablespoon
Ground chilli paste………………………..1-3 teaspoons

Methods:

Heat oil in a pan, add garlic, shallots and stir until it’s golden.  Add the remaining ingredients and simmers for about 20-30 minutes.  If need it, adjust sugar and salt until the meat tastes sweet and salty.   When the sauce becomes thick and coats the pork and shrimp and the color changes to brown, remove it from heat.

Pinch all ball of dough about the size of a quarter and flatten to make into a small circle. Make sure the center of the dough is slightly thicker then the edges. Add a piece of shrimp and pork belly to the center and fold over, pinching the edges together. Use a fork to crimp the edges for a nice decorative touch. Keep hands dusted with a bit of flour for easier handlings of dough.

Bring a large pot of water to boil. Add the bánh bột lọc and boil for about 10 minutes, stirring occasionally. The bánh bột lọc will float to the top. Strain and place in a cold water bath about 2-3 minutes. Drain well in colander and place in container. Now add about 3 tbs of onion infused oil and generous amounts of fried onions and gently mix well. This will keep the dumplings from sticking together.

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