Bánh Bột Lọc is a popular Vietnamese dumpling known for its chewy translucent wrappers and flavorful pork and shrimp filling. This street food snack is a staple in Vietnam and can be found all over the country. The dough for Bánh Bột Lọc is made from tapioca starch and water, forming a very stretchy and sticky mixture perfect for encasing the filling. The dumplings are then steamed until the wrapper becomes clear and the filling is piping hot. Dipped in a tangy sauce made with fish sauce, vinegar, sugar, garlic, and chili, Bánh Bột Lọc is the ultimate comfort food. Join us to learn How To Make Bánh Bột Lọc (Vietnamese Steamed Tapioca Dumplings) at Cheen Huaye.
Tapioca starch is used to make the dough for the dumpling wrappers. Tapioca starch comes from the cassava root and has unique properties that make it perfect for achieving the classic chewy, stretchy texture. The filling contains pork and shrimp as the main ingredients. Pork shoulder or belly provides the fat and flavor. The shrimp should be chopped into a fine mince. Other commonly used filling ingredients are shallots, black pepper, fish sauce, and mushrooms.
The essential components of the dipping sauce are:
Ingredient | Purpose |
---|---|
Tapioca starch | For chewy, translucent wrapper |
Pork shoulder or belly | For fat and flavor in filling |
Shrimp | For texture and sweetness in filling |
Fish sauce | Salty, umami component in dipping sauce |
Rice vinegar | Acidity in dipping sauce |
Sugar | To balance flavors in dipping sauce |
Garlic | Pungency in dipping sauce |
Bird’s eye chili | Spice and heat in dipping sauce |
The dough for Bánh Bột Lọc requires just 2 main ingredients – tapioca starch and water. The ratio is typically 1:1 but this can be adjusted as needed.
Here is a simple dough recipe:
Combine the tapioca starch and water in a bowl and mix well until a shaggy dough forms. Knead the dough, pressing and slapping it against the bowl for about 5 minutes, until it becomes very smooth and elastic. The dough should feel soft, pliable and stretchy.
You’ll know the dough is ready when you can easily stretch a small piece very thin between your fingers without it tearing. It should have a silky, glossy appearance.
The right texture is critical for achieving the classic translucent dumpling skin. The dough should be soft and pliable, but not too sticky or dry.
If the dough seems too wet and sticky, sprinkle in a bit more tapioca starch and knead until absorbed. If it is too dry and stiff, add drops of water at a time until it becomes stretchier. The key is to knead it very well for several minutes.
There are many options when it comes to flavors for the filling. Some examples are:
No matter what fillings you choose, the ingredients should be very finely chopped into a coarse texture, well-combined and seasoned. Cook any raw ingredients first before assembling. The filling should be cooked through and allowed to cool before wrapping in the dough so that the dumplings only need to be steamed briefly after shaping.
A basic pork and shrimp filling:
Mix all ingredients together, cooking first if using any raw ingredients. Allow to cool before assembling dumplings.
Shaping Bánh Bột Lọc takes some practice to ensure the dumplings are completely sealed. Here are some tips:
Arrange the shaped dumplings in a steamer lined with cabbage leaves or parchment. Steam for 8-10 minutes until the wrappers are translucent. The dumplings are ready when the wrapper is clear and glossy. The filling should be piping hot.
The dipping sauce is essential for enjoying Bánh Bột Lọc. It provides a salty, sour and spicy flavor contrast to the mild dough and filling. Some ways to adjust the sauce:
A balanced all-purpose dipping sauce:
Mix all ingredients together and adjust to taste. The sauce can be made ahead and should be served room temperature.
For presentation, arrange the dumplings nicely on a plate or platter. Place a small bowl of dipping sauce in the center. To enjoy, use a pair of chopsticks or fork to pick up each dumpling, dip in the sauce, and eat immediately while hot. Ideally, the dumplings should be eaten right after steaming when the skin is perfectly chewy.
Here are some tips for making perfect Bánh Bột Lọc:
Some tasty ways to vary the classic:
The possibilities are endless! Feel free to get creative.
Bánh Bột Lọc are perfectly suited to being picked up with chopsticks, especially if you are dipping them into a sauce. The soft and sticky texture keeps them adhered to chopsticks quite well.
Tapioca starch is extracted from the starchy cassava root, also known as yuca. Tapioca starch provides the unique chewy, stretchy texture in the Bánh Bột Lọc dough.
The filling can be very versatile. Try substituting pork for chicken, shrimp, tuna or mushrooms. You can also add other vegetables like carrot, taro or onion.
Bánh Cam would likely be more challenging to make at home since it requires very thin and delicate crepe wrappers. Bánh Bột Lọc dough is quite forgiving compared to a crepe batter.
Bánh Bột Lọc is a stellar example of Vietnamese street food – simple ingredients transformed into a delicious snack bursting with flavors and textures. Part of the fun is making them at home and being able to customize your own fillings and dipping sauces. Mastering the sticky tapioca dough might take some practice, but once you get the hang of it, you can really start being creative. Let’s join Cheen Huaye to make Bánh Bột Lọc for your family and friends right away. The end result is well worth it.
Serves: 4
Amount Per Serving: | ||
---|---|---|
Calories | 350 | |
% Daily Value* | ||
Total Fat 10 | 15.4% | |
Saturated Fat 4 | 20% | |
Trans Fat 0 | ||
Cholesterol 100mg | 33.3% | |
Sodium 500mg | 20.8% | |
Total Carbohydrate 40 | 13.3% | |
Dietary Fiber 2 | 8% | |
Sugars 7 | ||
Protein 15 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 08/06/2024 14:46
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