Bánh Bột Lọc (Vietnamese Clear Shrimp and Pork Dumplings)

6 steps. Take it one step at a time.

1. 01

   Heat annatto oil

   Heat annatto oil in a pan over medium heat. Sauté the minced garlic and shallots until fragrant.

2. 02

   Add the diced pork belly

   Add the diced pork belly and cook until no longer pink. Stir in the shrimp, fish sauce, sugar, and black pepper. Cook until the shrimp are orange and the liquid has mostly evaporated. Set aside to cool.

   10 min
3. 03

   Place the tapioca starch

   In a large bowl, place the tapioca starch. Gradually pour in the boiling water (100°C/212°F) while stirring with a spoon. Once it cools slightly, knead by hand until a smooth, non-sticky dough forms. If it is too dry, add a few drops of hot water; if too sticky, add a little more starch.

   10 min
4. 04

   Pinch off a small piece of dough and flatten it

   Pinch off a small piece of dough (about the size of a marble) and flatten it into a thin circle. Place one shrimp piece and one pork cube in the center. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Repeat for the remaining dough and filling.

5. 05

   Bring a large pot of water

   Bring a large pot of water to a rolling boil. Carefully drop the dumplings in batches. Cook until they float to the surface and the skins become clear/translucent. This usually takes 3-5 minutes.

   5 min
6. 06

   Prepare the scallion oil

   Prepare the scallion oil: Heat 2 tbsp oil until hot, then pour it over the sliced green onions in a small bowl. Transfer the cooked dumplings immediately into a bowl of cold water for 30 seconds to prevent sticking, then drain and toss with the scallion oil.