Ingredients
Makes about 32 dumplings
- 12 oz Banh Bot Loc flour mix
- 2 cups boiling water
- 1/2 tsp salt
- 1/2 lb shrimp
- 1/2 lb pork belly
- 1 tbsp fish sauce
- 1/3 tbsp sugar
- 1/4 tbsp MSG
- 1 small shallot (minced)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- 1.5 tsp paprika
- 2 tbsp cooking oil
Procedure
Start my slicing your pork belly into small pieces. Add your 1/2 of seasonings: fish sauce, sugar, MSG, minced garlic, minced shallots, and paprika. In a separate bowl, add sliced shrimp. Other half of same seasonings. Set aside.
In a large skillet, heat 2 tbsp cooking oil over medium high heat.
Add your sliced pork belly. Cook until no longer pink - approximately 2-3 minutes.
Add your sliced shrimp. Sauté for 1 minute.
Continue to cook for another 2-3 minutes or until your protein is fully cooked. Turn off the stove and allow to cool.
Begin by prepping your dumpling wrapper according to package instructions. I added my flour and salt to a mixing bowl, slowly added 2 cups of boiling water as I stirred the mixture with a rice paddle. Once your batter reaches a dough-like consistency, knead with your hands (be careful, it is hot). Continue to knead until your dough is smooth - approximately 5 minutes.
Add your dough to a plastic bag to prevent drying as we make the dumplings. Take a small piece of dough and form it into a flat circle.
Add about 1 tsp of filling, fold the wrapper in half, and seal the top by pinching the edges. Set aside until we finish making all the dumplings.
In a small pot, add water over high heat and wait until it boils.
Prep a separate ice bath while you wait.
Add your dumplings into the boiling water and wait for it to float to the top - 3 to 5 minutes.
Scoop the cooked dumplings out and add to an ice bath to stop cooking. Drain and set on a plate for serving.
Top the dumplings with fried shallots and Scallions oil. Serve with a side of Nuoc Mam