Bánh bột lọc/Banh bot loc (Vietnamese Shrimp & Pork Dumplings)

Translucent, almost gelatinous cakes of sticky tapioca flour filled with sauteed whole shrimps and sliced fatty pork. Topped with scallions and crispy rendered pork fat and served with fish sauce.

Ingredients

• ♥♦♥♦For the dough:
• 200g of tapioca starch
• ½ cup of cold water
• 1 cup of hot water
• 1 tbsp. of oil
• ½ teaspoon of salt
• ♥♦♥♦For filling:
• 100g of shrimp, washed with saltwater, deveined without peeling
• 100g of pork, cut into very small pieces
• 1 tbsp. of fish sauce
• 1 tbsp. of golden yellow sugar
• 1 teaspoon of ground black pepper
• Garlic, minced
• Cashew oil
• Scallion oil
• Banana leaves, washed

Directions:

In a small saucepan, add tapioca starch and salt. Slowly pour cold water over the starch and stir

In another saucepan, add some water and bring to a boil. Then slowly pour boiling water over the mixture of starch and water. Stirring while pouring to keep the mixture smooth and avoid clotting. Keep stirring until you feel the heaviness. Set aside for a few hours (or even overnight)

In a bowl, mix shrimp and pork. Add fish sauce, sugar, black pepper and garlic then mix well. Leave it for 1 hour.

In a frying pan, heat up some cashew oil and skim off the red oil on the surface. Add the pork and shrimp mixture and stir. Then transfer to a bowl.

Pour away the water on the surface of the flour mixture. Then pour that same amount of warm water into the bowl and add a tablespoon of oil.

Add the mixture into a small saucepan, and place a bigger one with water under it. Bring to a boil over low heat, and keep stirring for 10 minutes. When you feel the heaviness and the mixture slightly thickens, remove it from the heat.

On each banana leaf, brush a little oil and add 1 tbsp. of the dough and flatten it. Add 1 ½ teaspoon of the filling in the center of the dough. Fold the two edges so they overlap each other, and then tuck down the two ends. Repeat until all the dough, or filling is used.

Tear the remaining banana leaves into thin fibers and use one fiber for one pair of dumplings.

Use a steamer to steam these dumplings for about 20 minutes.

When serving, remove the banana leaves. Serve with dipping fish sauce.

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