Tapioca dumplings, known as “Bánh Bột Lọc” in Vietnamese, are a popular snack and appetizer that originated in Central Vietnam. These translucent dumplings are made from tapioca starch, a type of flour derived from the cassava root, and are filled with various savory ingredients, providing a burst of flavors with every bite. To make it simpler, this Vietnamese tapioca dumplings recipe includes only 2 ingredients: tapioca starch and shrimp/mung bean paste.
As with many traditional dishes in Vietnamese cuisine, tapioca dumplings have evolved into regional variations across Vietnam. Each region adds its unique touch to the recipe, making the culinary landscape even more diverse and fascinating. Some typical types of tapioca dumplings are Hue Style Dumplings, Naked Dumplings (without banana leaf wrap), and Cup Dumplings.
Through these cultural stories and traditions, tapioca dumplings become more than just a dish; they become a vessel for preserving and passing on Vietnamese heritage and values to future generations.
Ingredients
To make Vietnamese tapioca dumplings, you’ll need to gather two key ingredients. While the recipe is relatively simple, the magic lies in the quality of the ingredients and the finesse with which they are combined. Here are the main components you’ll need:
- Tapioca Starch:
The star ingredient of tapioca dumplings is tapioca starch, which is derived from the cassava root. Look for high-quality tapioca starch at Asian grocery stores or specialty food markets for the best results. It’s essential to use tapioca starch and not tapioca flour, as the latter has a coarser texture and won’t yield the desired smooth, translucent dumplings. - Pork, Shrimp or Mung Bean Paste (Traditional Fillings):
Traditional tapioca dumplings are often filled with a mixture of ground pork and whole shrimp. The pork provides richness and flavor, while the shrimp adds a hint of sweetness and a delightful texture. Ensure that the pork is finely ground, and the shrimp are fresh and deveined for a delectable filling. If you would prefer to make vegan/vegetarian tapioca dumplings or simply like the flavor of mung beans, mung bean paste filling is a great option.
- Dipping Sauce:
Tapioca dumplings are typically served with a flavorful dipping sauce. The most common dipping sauce for Bánh Bột Lọc is nước mắm, a Vietnamese fish sauce-based condiment made with lime juice, water, sugar, garlic, and chili. The sauce complements the dumplings’ flavors and adds a delightful tangy kick.
Feel free to get creative with the fillings, as the possibilities are endless. You can experiment with different proteins, such as chicken, beef, or tofu, or even incorporate vegetables like mushrooms or carrots for a vegetarian twist. Personalizing the fillings allows you to create unique flavor combinations that suit your taste and dietary preferences.
Preparation
Creating the perfect tapioca dumpling dough requires a delicate balance of ingredients and precise techniques. The key to achieving a smooth and elastic dough lies in careful mixing and kneading. Follow these step-by-step instructions to create the perfect tapioca dumpling dough:
Ingredients:
- 400g (2 cups) tapioca starch
- 250ml (1 cup) boiling water
- 1/2 teaspoon salt
- 200g (1 cup) shrimp, pork or mung bean paste. Here’s the guide to make mung bean paste.
Kneading the dough
- Combine Tapioca Starch and Salt:
In a large mixing bowl, add the tapioca starch and salt. Mix the two ingredients thoroughly. This step guarantees that the seasoning is consistent in the dumpling dough. - Add Boiling Water:
Slowly pour the boiling water, little by little, into the starch mixture while stirring continuously. As you pour the water, the starch will start to absorb it, forming a lumpy and uneven mixture. - Knead the Dough:
After pouring a little boiling water in, knead the dough with your hands, then repeat this step 4-5 times until it comes together into a ball. Continue kneading for about 5-7 minutes or until the dough becomes smooth and elastic. The dough should be soft, pliable, and free from lumps. The total amount of time to knead should be 10-15 minutes.
- Rest the Dough:
Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Let the dough rest for at least 15-20 minutes at room temperature. Resting the dough allows the tapioca starch to fully hydrate, resulting in a smoother texture.
Now that you have prepared the tapioca dumpling dough, it’s time to move on to the next step – preparing the fillings. As mentioned earlier, traditional fillings include a combination of ground pork and whole shrimp or mung bean paste. Prepare the fillings according to your preferences, and if you’re feeling adventurous, consider trying out various fillings to cater to different tastes.
Once the fillings are ready, the next part of our culinary adventure involves assembling the dumplings. This process requires a bit of skill and finesse, but don’t worry.
Assembling the Dumplings
Let’s assemble the tapioca dumplings after preparing the dough and fillings. The key steps include:
- Preparing a clean cutting board and dividing the tapioca dough into small pieces.
- Flattening the dough pieces and placing the desired fillings in the center.
- Folding and sealing the dumplings to create a half-moon shape.
Be creative with the tapioca dough! You can form various shapes, as long as the filling is fully covered by the tapioca wrapper.
Cooking Methods
Vietnamese tapioca dumplings can be cooked using various methods, each offering a unique texture and flavor profile. The traditional and most common cooking method is steaming, which preserves the dumplings’ delicate texture and allows the fillings to retain their natural flavors. However, for those seeking diverse culinary experiences, boiling is also a delightful alternative. Let’s explore each cooking method:
Steaming
Steaming is the quintessential cooking method for tapioca dumplings. To steam the dumplings, follow these steps:
- Line a steamer basket with banana leaves (if any) or parchment paper to prevent sticking.
- Place the assembled dumplings in the steamer basket, leaving some space between them.
- Bring the water in the steamer to a boil and then reduce the heat to medium. Steam the dumplings for approximately 10-12 minutes or until they become translucent and are cooked through.
- Carefully remove the dumplings from the steamer and transfer them to a serving plate.
Boiling
Boiling tapioca dumplings is an alternative method that yields slightly chewier dumplings. Here’s how to do it:
- Bring a pot of water to a rolling boil.
- Gently drop the assembled dumplings into the boiling water, ensuring they don’t stick together.
- Cook the dumplings for about 5-6 minutes or until they float to the surface, indicating that they are cooked.
- Use a slotted spoon to remove the dumplings from the water and transfer them to a serving plate.
Serving
Serving the dumplings warm, topped with fried shallots, and with a dipping sauce. Bite the dumplings slowly as they are quite chewy. Enjoy!
Q&A
Vietnamese Tapioca Dumplings
To make it simpler, this Vietnamese tapioca dumplings recipe includes only 2 ingredients: tapioca starch and shrimp.
Ingredients
- 400g (2 cups) tapioca starch
- 250ml (1 cup) boiling water
- 1/2 teaspoon salt
- 200g (1 cup) shrimp or pork
Instructions
Step 1. Combine Tapioca Starch and Salt
- In a large mixing bowl, add the tapioca starch and salt. Mix the two ingredients thoroughly. This step guarantees that the seasoning is consistent in the dumpling dough.
- Slowly pour the boiling water, little by little, into the starch mixture while stirring continuously. As you pour the water, the starch will start to absorb it, forming a lumpy and uneven mixture.
Step 3. Knead the Dough
- Knead the Dough. Knead the dough with your hands after you pour a litlle of boiling water in, then repeat 4-5 times until it comes together into a ball. Continue kneading for about 5-7 minutes or until the dough becomes smooth and elastic. The dough should be soft, pliable, and free from lumps. Total time to knead should be 10-15 minutes.
- Rest the Dough. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Let the dough rest for at least 15-20 minutes at room temperature. Resting the dough allows the tapioca starch to fully hydrate, resulting in a smoother texture.
Step 5. Assembling the Dumplings
- Preparing a clean cutting board and dividing the tapioca dough into small pieces. Flattening the dough pieces and adding the desired fillings in the center. Folding and sealing the dumplings to create a half-moon shape.
- You can form various shapes, as long as the filling is fully covered by tapioca wrapper.
Step 6. Cook dumplings:
- Method 1. Steaming: Line a steamer basket with banana leaves (if any) or parchment paper to prevent sticking. Place the assembled dumplings in the steamer basket, leaving some space between them. Bring water in the steamer to a boil and then reduce the heat to medium. Steam the dumplings for approximately 10-12 minutes or until they become translucent and cooked through. Carefully remove the dumplings from the steamer and transfer them to a serving plate.
- Method 2. Boiling: Bring a pot of water to a rolling boil. Gently drop the assembled dumplings into the boiling water, ensuring they don't stick together. Cook the dumplings for about 5-6 minutes or until they float to the surface, indicating they are cooked. Use a slotted spoon to remove the dumplings from the water and transfer them to a serving plate.
- Serving: Serving the dumplings warm, topped with fried shallots with dipping sauce. Bite the dumplings slowly as they are quite chewy. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 300gAmount Per Serving: Calories: 480