Vietnamese Tapioca Dumplings - Banh Bot Loc

  • Post by Ang Cooks
  • May 17, 2021
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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

  1. 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.

  2. In a large skillet, heat 2 tbsp cooking oil over medium high heat.

  3. Add your sliced pork belly. Cook until no longer pink - approximately 2-3 minutes.

  4. Add your sliced shrimp. Sauté for 1 minute.

  5. Continue to cook for another 2-3 minutes or until your protein is fully cooked. Turn off the stove and allow to cool.

  6. 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.

  7. 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.

  8. 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.

  9. In a small pot, add water over high heat and wait until it boils.

  10. Prep a separate ice bath while you wait.

  11. Add your dumplings into the boiling water and wait for it to float to the top - 3 to 5 minutes.

  12. Scoop the cooked dumplings out and add to an ice bath to stop cooking. Drain and set on a plate for serving.

  13. Top the dumplings with fried shallots and Scallions oil. Serve with a side of Nuoc Mam