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Bánh Bột Lọc Recipe (Vietnamese Clear Shrimp and Pork Dumplings)

Bánh bột lọc (Vietnamese clear shrimp and pork dumplings) brings the essence of Hue’s street food to your kitchen. This guide covers everything from dough preparation to the perfect dipping sauce.
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Course: Appetizer
Cuisine: Vietnamese
Keyword: Bánh Bột Lọc, Vietnamese Clear Shrimp and Pork Dumplings
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 158kcal

Equipment

  • Pan
  • Pot
  • Mixing Bowl
  • Spatula
  • Chopsticks
  • Baking Mat
  • Rolling Pin
  • Dough Cutter
  • Sieve
  • Ladle

Ingredients

For the Dough

  • 0.66 ounces tapioca starch
  • 1 teaspoon salt
  • 1 cup warm water

For the Filling

  • 5.3 ounces pork belly, diced
  • 5.3 ounces shrimp, diced
  • 1.5 teaspoons minced shallots
  • 1.5 teaspoons minced garlic
  • 1 teaspoon fish sauce
  • 1.5 teaspoons annatto powder
  • 1.5 teaspoons sugar
  • 1 teaspoon oyster sauce

For Accompaniments

  • Vietnamese dipping sauce (nước chấm)
  • Scallion oil (sốt mỡ hành)
US Customary - Metric

Instructions 

Prepare the Filling

  • Heat a small amount of oil in a pan. Sauté minced shallots and garlic until fragrant. Add diced pork, cooking until it firms up.
    Bánh Bột Lọc Step 1
  • Then incorporate diced shrimp.
    Bánh Bột Lọc Step 2
  • Stir in fish sauce, sugar, and oyster sauce.
    Bánh Bột Lọc Step 3
  • Add annatto powder, and cook until the filling is well-combined and aromatic.
    Bánh Bột Lọc Step 4

Prepare the Dough

  • Mix tapioca starch and salt in a large bowl.
    Bánh Bột Lọc Step 7
  • Pour 1 cup of warm water into the bowl in three separate additions, using about 0.33 cups each time. Stir quickly after each pour to blend the ingredients evenly.
    Bánh Bột Lọc Step 8
  • Once the mixture is cool enough to handle, knead it with your hands. Add more water if it’s dry or more starch if it’s sticky.
    Bánh Bột Lọc Step 9
  • Keep kneading until the dough is smooth and elastic.
    Bánh Bột Lọc Step 10

Shape the Dumplings

  • Divide the dough into equal portions and cover with plastic wrap to prevent drying.
    Bánh Bột Lọc Step 11
  • Take each portion, break it into small marble-sized pieces.
    Bánh Bột Lọc Step 12
  • Roll them into balls, and flatten them so the edges are thinner than the center.
    Bánh Bột Lọc Step 13
  • Place the flattened dough on your palm, add shrimp and pork filling in the center, and fold the dough over the filling.
    Bánh Bột Lọc Step 14
  • Press the edges together to seal into a half-moon shape.
    Bánh Bột Lọc Step 15

Cook and Enjoy

  • Prepare a bowl of ice water.
    Bánh Bột Lọc Step 17
  • Fill a pot with water and bring to a gentle boil. Add the dumplings and boil for about 5-7 minutes until cooked.
    Bánh Bột Lọc Step 18
  • Transfer the cooked dumplings to a bowl of ice water to stop the cooking process.
    Bánh Bột Lọc Step 19
  • Drain the dumplings and toss with a bit of oil to prevent sticking.
    Bánh Bột Lọc Step 20
  • Serve hot, topped with scallion oil, and accompanied by chili garlic sauce.
    Bánh Bột Lọc

Video

Notes

  • You can make a batch and freeze them for later use. Thaw in the refrigerator and reheat by steaming.
  • Alternatively, arrowroot flour can be used instead of tapioca starch.
  • Ensure the filling is not too moist to prevent the dumplings from becoming soggy.
  • Keep the cooked dumplings in cold water only briefly to maintain their texture.
  • For an authentic touch, serve with a side of pickled vegetables.

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 88mg | Sodium: 810mg | Potassium: 229mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg