Shrimp and Pork Tapioca Dumplings (bánh bột lọc trần)


Amazon delivered our party supplies.

Hubby (brimming): The kids will have a surprise. I ordered piñata!

Me (opening the box): Where are the candies?

Hubby: I don’t know. It just comes that way.

(The kids will be *very* surprised, indeed!)

Shrimp and Pork Tapioca Dumplings (bánh bột lọc trần)

(Adapted from Vietspices)

400 g tapioca starch
1/2 tsp salt
2 tbs canola oil
1 1/4 cup boiling water

220 g shrimps (coarsely chopped)
220 g pork (sliced)
1/2 tsp garlic powder
1 1/2 tbs fish sauce
1/2 tsp ground pepper
2 spring onions, green part only (thinly sliced)
1 tbs canola oil
1 1/2 tbs sugar
1 shallot (thinly sliced)

Scallion oil
2 tbs canola oil
3 spring onion (thinly sliced)
2 shallots (thinly sliced)
a pinch of salt

Dipping fish sauce
2 tbs Sugar
2 tbs warm water
1 1/2 tbs fish sauce
1 tbs lime juice
1 clove of garlic (minced)
1 Thai chili (finely chopped)

Prepare the filling:

  1. In a medium bowl, mix shrimp, pork, garlic powder, fish sauce, pepper, and chopped green spring onions.
  2. In a skillet, heat canola oil and sugar.
  3. Once sugar caramelizes, add shallots.
  4. Stir in marinated shrimp and pork.
  5. Cook over low heat, for about 15 minutes. Set aside.

Prepare scallion oil:

  1. In a skillet, heat canola oil.
  2. Fry shallot until crispy.
  3. Add green onion and turn off the heat.
  4. Add salt. Set aside.

Prepare dipping sauce:

  1. Mix all ingredients together. Set aside.

Prepare dough:

  1. Boil a large pot of water.
  2. Prepare a large bowl of iced water.
  3. In a mixing bowl, mix tapioca starch and salt.
  4. Add oil.
  5. Pour boiling water into flour mixture.
  6. Use a spatula or a spoon to mix until warm to touch.
  7. Use your hands to knead until smooth.
  8. Divide dough into 4 balls. Store in a zip lock to prevent dryness.
  9. Roll each ball into a long rope, and cut into walnut-sized pieces. Store in a zip lock, or cover with plastic wrap.

Make dumplings:

  1. Use a kitchen roller to press each piece into a flat circle. Place some filling in the center and wrap.
  2. Add dumplings into boiling water.
  3. When the water boils again, lower the heat.
  4. When the dumplings float, wait for a few minutes until they become translucent.
  5. Use a strainer to remove the dumplings.
  6. Immediately plunge dumplings into iced water for 30 seconds.
  7. Remove dumplings and place into the scallion oil pan.
  8. Serve with dipping sauce.