Entree: Vietnam – Hue – Bánh Bột Lọc (Clear tapioca dumplings filled with shrimp and pork, steamed in banana leaf)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Total 1 hr 10 min

Ingredients

- 2 cups (280 g) tapioca starch
- 1/4 cup (30 g) all-purpose flour
- 1 1/4 cups (300 ml) boiling water
- 1/2 tsp (3 g) salt
- 12 medium shrimp, peeled and deveined, approx. 10 oz (280 g) total, tails removed
- 6 oz (170 g) pork belly, skin removed, cut into small cubes
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) fish sauce, plus extra for dipping
- 2 cloves garlic, minced (about 6 g)
- 2 small shallots, thinly sliced (about 40 g)
- Freshly ground black pepper to taste
- Banana leaves, cut into 4 x 4 in (10 x 10 cm) squares, softened over flame or in hot water
- Toothpicks or small kitchen twine for securing
- For nuoc cham (dipping sauce):
  - 3 tbsp (45 ml) fish sauce
  - 3 tbsp (45 ml) lime juice
  - 2 tbsp (30 ml) water
  - 2 tsp (10 g) sugar
  - 1 small garlic clove, minced (about 3 g)
  - 1 small chile (bird's eye or serrano), thinly sliced (optional)

Instructions

1. Make the filling: Heat oil in a skillet over medium heat. Sauté minced garlic and sliced shallots until soft and translucent. Add pork belly cubes and cook until browned and cooked through, about 6–8 minutes. Add shrimp and stir until just opaque, 1–2 minutes. Season with 1 tbsp fish sauce, 1 tbsp sugar, and black pepper. Remove from heat and let cool slightly.
2. Prepare the dough: In a large bowl, combine tapioca starch, all-purpose flour, and salt. Pour in the boiling water gradually, stirring with a wooden spoon until the mixture comes together. When cool enough to handle, knead briefly until smooth and pliable; if too dry, add a teaspoon of hot water at a time.
3. Shape dumplings: Divide dough into 12 equal pieces. Flatten each piece into a thin round (about 3 in / 7–8 cm). Place a small spoonful of filling in the center (one shrimp and some pork per dumpling). Fold the dough over to enclose filling, pressing edges to seal and shape into an oval. If dough is sticky, dust hands with a little tapioca starch.
4. Wrap in banana leaf: Place each dumpling on a banana leaf square, fold leaf to enclose, and secure with a toothpick or kitchen twine. This prevents sticking and imparts aroma during steaming.
5. Steam dumplings: Arrange wrapped dumplings in a steamer basket in a single layer. Steam over boiling water for 12–15 minutes until dough turns translucent and filling is hot.
6. Make nuoc cham: Whisk together fish sauce, lime juice, water, sugar, minced garlic, and sliced chile until sugar dissolves. Taste and adjust to a balanced sweet-sour-salty flavor.
7. Serve: Unwrap dumplings and serve hot with nuoc cham on the side for dipping.