Vietnamese transparent dumplings or “bánh bột lọc” is a specialty of the central region of Vietnam, specifically Hue and Da Nang. Bánh bột lọc is a fun snack and can be eaten throughout the day. Most of the shops in Da Nang often sell it together with other dishes such as “bánh nậm”, “bánh bèo” or “bánh canh”. There are 2 basic types of “bánh bột lọc”: those wrapped in banana leaves and those boiled directly in the water
How to make Vietnamese transparent dumplings
400gr tapioca starch
200g pork belly
Spring onion, cilantro
Cooking oil, fish sauce, salt, sugar
Cut pork belly into small pieces.
You can use shrimps with or without shell.
Cut each shrimp into 2-3 pieces.
Marinate shrimp and pork separately with minced garlic, ½ tsp pepper, ½ tsp salt
Add ½ tsp paprika powder to the pork to enrich the color
Heat 2 tbsp oil and fry some minced garlic till fragrant.
Add in the pork, stir well
Add 1 tbsp sugar, simmer for 5 mins
Then add in the shrimps.
Season with some 1 tbsp of fish sauce and simmer for another 15mins
Put 150g tapioca starch in a small bowl and 250g in a big mixing bowl
Pour 250ml boiling water into the small bowl and leave for 5 mins
Mix well and add to the mixing bowl
Knead until the dough is smooth and soft but elastic
Place the dough in a plastic bag
Divide the dough into small balls
Flatten and shape each ball into a round piece of dough
Place the filling in the center and fold the dough over
Pinch the edges together to seal the dumpling.
Repeat until all the dough and filling are used.
Put the dumplings into boiling water and cook for 10 mins. Stir them around gently
The dumplings is done when they float to the surface
Move them into a bowl of cold water, they will become transparent
Drain well and mix well with “mo hanh”
Make “mo hanh”
Cut spring onion into slices of about 0.5 to 1cm thick
In a hot pan, pour in 1 cup of cooking oil
When the oil is heated, add in spring onion slices, stir well and quickly take off the heat