Quick and Easy Vietnamese Shrimp Dumpling (Bánh Bột Lọc)
VIETNAMESE SHRIMP DUMPLING (BÁNH BỘT LỌC) is a popular appetizer from Central Vietnam. The dish itself is pretty simple with few ingredients. However, the traditional process of wrapping the dumpling with banana leaves can be a bit involved and time consuming, not very efficient for the modern family cook.
The new method will bypass the wrapping process and makes it easier and quicker to make a delicious batch of Bánh Bột Lọc.
Now, let’s cook!
You can also watch the video for step by step instructions on VIETNAMESE SHRIMP DUMPLING (BÁNH BỘT LỌC) Recipe below:
Ingredients - VIETNAMESE SHRIMP DUMPLING (BÁNH BỘT LỌC)
- 2 cups (225 g) tapioca starch
- 10.6 oz (300 g) shrimp
- 10.6 oz (300 g) pork belly (optional)
- 1 tbsp (15 ml) annatto oil - [link to recipe]
- 1.75 Cup + 1 tbsp (430 ml) water
- 1/3 tsp salt
- 1/2 tbsp (7.5 ml) cooking oil
- 1/2 tbsp (~5-6 g) shallots (chopped)
- 1 tsp (~4.2g)
- chicken powder
- 1 tsp (5 ml) fish sauce
- 4-6 banana leaves
- 1 part sugar, 2 part fish sauce, and 2 part hot water
Green Onion Oil
- 1/2 cup (118 ml) green onion (chopped)
- 1 tbsp (15 ml) cooking oil
- The ratio is 1:1:2. Make quantity to you r preference.
- Place ingredients in a bowl and mix well.
- Add sliced chilies to your liking.
NOTE: To extend the sauce's shelf life, boil it gently. Let it cool and fridge for 1 month.
Green Onion Oil
- Place onion and oil in a small bowl.
- Microwave for 30 seconds.
- Mix well.
1. In a bowl, add the tapioca starch, water, and cooking oil. Mix well and let sit for 30 minutes.
2. In a large plate, spread a thin layer of green onion oil to prepare for the dumpling.
3. in a pan, add annatto oil and shallots. Sauté for 1 mintue.
4. Add shrimp. Stir well.
5. Add a pinch of black pepper, sugar, fish sauce, and chicken powder. Stir well.
6. Cook for 2 minutes or until the shrimps turned red orange.
7. Wash and pat dry the banana leaves.
8. Cut the leaves to make small rectangular pieces to fit the individual slots of the silicon mold.
9. Place the pieces at the bottom of the mold with darker side pointing up.
10. After 30 minutes, stir the batter so that the flour is evenly mixed.
11. Next, we pour it into a bottle ( preferably a condiment container). If you don’t have a bottle, you can use a ladle or big spoon.
12. Prepare a tray of shallow ice water. We will use this to cool down the mold after cooking.
13. Before we start, we can test the batter to ensure the texture is to your liking. Add a small amount of the batter on a stainless steel spoon (or any small container that can be used for steaming). Steam for 4.5 minutes. Then, cool it down by placing it on a shallow pool of ice water. Now, taste it. If it’s still too chewy, add a few more tbsp of water and mix well.
14. Now that everything is ready, we can begin steaming. Place the mold into the steamer. Fill the bottom if each slot with a thin layer of batter. If you’re using a bottle, be sure to shake well before pouring.
15. Add shrimps (and pork if you prefer) and top these off with another layer of the mixture.
16. Cover the steamer and let it cook for 5-6 minutes depending on the thickness of the dumpling.
17. Remove the mold and place on the ice tray. Let it cool for a few minutes and peel the dumpling from the mold.
18. Repeat for the remaining batch.
Ta-da! Here’s our end result. Yummy dumpling plated and ready to serve.
Don’t they looking amazing!
I hope that you had as much fun making this dish as I had. Enjoy!!
Please let me know if you have any question or feedback. Always keep that cooking passion strong!
If you enjoyed this recipe, please check out my other recipes here: