Crispy Vietnamese Banh Bot Loc with Shrimp and Pork
A delightful blend of chewy tapioca dumplings filled with savory shrimp and pork.
This Vietnamese dish features transparent, chewy dumplings filled with seasoned shrimp and pork, offering a satisfying contrast of textures and flavors.
- 2 h
- 4
- Intermediate
Ingredients
For the Filling
For the Dough
For Wrapping
For the Dipping Sauce
Preparation
Marinating the Filling
Combine Shrimp and Pork
In a bowl, combine diced shrimp and pork belly.
Add Seasonings
Add onion, garlic, fish sauce, sugar, and pepper and mix well.
Marinate
Let marinate for 30 minutes in the refrigerator.
Use banana leaves for wrapping to add a subtle, earthy flavor to the dumplings.
Preparing the Dough
Mix Dry Ingredients
In a large bowl, combine tapioca flour and salt.
Add Water
Gradually add boiling water while stirring to form a sticky dough.
Ensure the water is boiling to properly form the dough. Use parchment paper if banana leaves are unavailable.
Knead Dough
Knead the dough until it becomes smooth and set aside.
Cooking Process
Sauté the Filling
Heat vegetable oil in a pan. Add the marinated filling and cook until shrimp turns pink and pork is cooked through. Set aside to cool.
Prepare the Wrapping
Place a tablespoon of dough on a banana leaf square, flatten slightly, and add a spoonful of filling in the center. Fold the leaf to enclose.
Steam the Dumplings
Arrange the wrapped dumplings in a steamer and steam over boiling water for about 10-15 minutes until dough turns translucent.
Plating & Serving
Crispy Vietnamese Banh Bot Loc with Shrimp and Pork
Crispy Vietnamese Banh Bot Loc with Shrimp and Pork
Plating & Serving
Arrange the steamed dumplings on a platter, opening up banana leaves slightly to expose the dumpling fillings.