These Vietnamese Bánh Bột Lọc are a traditional tapioca starch dumpling. Often filled with shrimp and/or pork belly. These are the perfect side dish for a Vietnamese feast!
About This Bánh Bột Lọc Recipe
I travelled to Vietnam with my family years ago, and was blown away by the food. We never actually got the chance to try these dumplings, however, I was determined to make them from scratch. Interestingly, the unique aspect of this Vietnamese snack is the clear, glossy dumpling wrapper. The dough is made from tapioca starch, which as a result, becomes see-through once cooked and blanched in cold water. It has a jelly-like fish appearance and chewy texture, one for the senses!
Traditionally, the dumpling can be filled with shrimp and/or pork belly with Achiote (a spice and red food colouring extract) . For this recipe, the filling is simple including shrimp and paprika (Achiote substitute).
Fortunately, there’s only one hurdle with this dish, the flour for the dough. It’s made using tapioca starch, which you can’t buy in many mainstream supermarkets. Once you’ve got the flour, the dough is simple. Simply combine the tapioca starch with boiling water and you’ll have yourself an elastic and play-dough type texture.
As a result, making the wrappers is also very straight forward. Firstly, tear bits of the dough to make around 8-10 mini balls. Secondly, use your fingers and thumbs to flatten each ball into circular wrappers (around 2-3 inches in diameter). Thirdly, place a shrimp into the centre of the wrapper and fold in half to make a semi-circle. Finally, seal the dumpling and boil for 8 minutes. Most importantly, blanch the dumplings into ice cold water. This is what creates the translucent coating of the wrapper.
Bánh Bột Lọc Toppings
These Vietnamese jelly-like dumplings can be served with a spring onion oil sauce, fried shallots, or a chilli fish sauce. For this recipe, we will be combining:
- Spring onion
The marriage of flavours will give you a tangy and fresh dipping sauce for the Bánh Bột Lọc.
About my Dumpling World Tour Series
I’ve set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Vareneki in Ukraine to Momo in Nepal, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.
Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!
Bánh Bột Lọc (Vietnamese Shrimp Dumplings)
- 100g Tapioca starch
- 60ml Boiling water
- 5 Prawns/Shrimps, chopped in two
- 1 teaspoon Paprika
- 1 Garlic clove, minced
- 1 teaspoon Sugar
- 1 Chilli, deseeded and finely chopped
- 1 Spring onion, finely chopped
- 1 tablespoon Water
- Add the flour and water to a bowl and combine with a spoon, you don’t want to burn yourself! If the mixture seems too dry, add some more water.
- Once the dough is cool enough, on a lightly floured surface, knead the dough until elastic. Set aside in cling film.
- In a bowl, combine the filling ingredients and mix well. Then stir fry the prawns with paprika for a few minutes. Remove from the heat and set aside.
- Form the dough into a ball and pick off small pieces (around 6-8 pieces)
- Turn the little balls into flat circular wrappers using your fingers and thumbs.
- Place a piece of prawn into the centre of the wrapper, and fold in half, into a semi-circle, and seal. Repeat this step until the dough and shrimp are finished.
- Once all the dumplings are ready, cook in boiling water for 8 minutes. Then transfer to an ice cold bowl of water (this is was makes the dumplings translucent). Keep them in the bowl of water for 3 minutes and then drain and plate up.
Serving + Toppings
- For the dipping sauce, combine all of the associated ingredients in a small bowl.
- Place the dumplings on a plate, drizzle with the sauce, and serve up!