Vietnamese

Bánh bột lọc

These Huế-style tapioca dumplings are filled with peppery shrimp and pork belly, wrapped in banana leaves, and steamed until clear and chewy. Serve them warm with scallion oil and a bright nước mắm dipping sauce.

Ingredients

• Tapioca starch200g
• Water300ml
• Neutral oil4 tbsp, divided
• Salt1/2 tsp
• Banana leaves, cut into 16 rectangles and wiped clean16 pieces, about 15 x 20 cm each
• Small shell-on shrimp, heads removed and trimmed120g
• Pork belly, cut into small thin pieces100g
• Shallot, finely chopped1 small
• Garlic, finely chopped1 clove
• Fish sauce3 tbsp, divided
• Sugar3 tbsp, divided
• Ground black pepper1 tsp
• Annatto oil1 tbsp
• Scallions, thinly sliced2
• Warm water3 tbsp
• Lime juice1 tbsp
• Fresh red chili, thinly sliced1

Method

1. Briefly pass the banana leaves over a flame or dip them in boiling water until pliable, then pat dry and lightly oil the dull side.
2. Heat 1 tablespoon neutral oil in a skillet over medium heat and cook the pork belly until some fat renders and the edges begin to brown.
3. Add the shallot and garlic and stir until fragrant.
4. Add the shrimp, 1 tablespoon fish sauce, 1 tablespoon sugar, black pepper, and annatto oil, then cook until the shrimp are firm and the mixture is glossy and nearly dry.
5. Transfer the filling to a bowl and let it cool slightly.
6. Whisk the tapioca starch, 300ml water, salt, and 1 tablespoon neutral oil in a saucepan until smooth.
7. Set the saucepan over medium-low heat and stir constantly with a wooden spoon until the mixture thickens into a heavy, sticky white paste with some translucent streaks.
8. Remove the dough from the heat as soon as it pulls thickly from the pan, before it becomes fully clear.
9. Place about 1 tablespoon of dough in the center of each oiled banana leaf and spread it into a thin oval.
10. Add 1 piece of pork and 1 shrimp to the center of each oval.
11. Fold the banana leaf over the filling so the dough encloses it, then fold in the sides to make a flat rectangular parcel.
12. Arrange the parcels seam-side down in a steamer, leaving a little space between them.
13. Steam over vigorously boiling water for 15 to 18 minutes, until the dumplings look translucent through the leaves.
14. Make scallion oil by heating 2 tablespoons neutral oil until hot, then pouring it over the sliced scallions with a pinch of salt.
15. Make the dipping sauce by stirring together 2 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons warm water, lime juice, and sliced chili until dissolved.
16. Let the dumplings rest for 5 minutes, then unwrap and serve warm with scallion oil spooned over the top and nước mắm on the side.

Common questions