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.
Ingredients Bánh Bột Lọc
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:
- Fish sauce – for salty umami flavor
- Rice vinegar – for acidity
- Sugar – to balance out the flavors
- Garlic – for pungency
- Bird’s eye chili – for spice and heat (optional to taste)
| 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 |
Preparing the Dough Bánh Bột Lọc
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:
- 1 cup tapioca starch
- 1 cup water
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.
Preparing the Filling Bánh Bột Lọc
There are many options when it comes to flavors for the filling. Some examples are:
- Pork and shrimp – Classic. Minced pork combined with chopped shrimp.
- Pork and mushroom – Umami-rich. Finely diced mushrooms lend an earthy flavor.
- Pork and taro – Sweet contrast. Diced taro along with pork makes a sweet, starchy filling.
- Vegetable – Meatless. A mix of shredded vegetables like carrot, wood ear mushroom and onion.
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:
- 300g ground pork
- 100g minced shrimp
- 2 cloves garlic, minced
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- Pinch of salt
Mix all ingredients together, cooking first if using any raw ingredients. Allow to cool before assembling dumplings.
Shaping and Steaming the Dumplings
Shaping Bánh Bột Lọc takes some practice to ensure the dumplings are completely sealed. Here are some tips:
- Take a golf ball sized piece of dough and roll into a flat round wrapper about 3-4 inches wide.
- Place 1-2 tsp of filling into the center of the wrapper.
- Fold the wrapper in half over the filling and pinch closed.
- Then make pleats along the edge, pressing to seal.
- Twist the top for an elegant shape.
- Tap any air pockets gently to remove gaps where steam can escape.
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.
Preparing the Dipping Sauce
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:
- For more sweetness, add a bit more sugar
- For more heat, add extra bird’s eye chili
- For more garlic flavor, use roasted garlic
- For more aroma, add chopped cilantro or mint
A balanced all-purpose dipping sauce:
- 3 Tbsp fish sauce
- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 clove garlic, minced
- 1 Thai bird’s eye chili, thinly sliced
- 2 Tbsp water
Mix all ingredients together and adjust to taste. The sauce can be made ahead and should be served room temperature.
Serving Bánh Bột Lọc
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.
Tips and Variations Bánh Bột Lọc
Here are some tips for making perfect Bánh Bột Lọc:
- Knead the dough very well until glossy and stretchy
- Make sure the filling ingredients are chopped finely
- Seal the dumplings very thoroughly
- Steam for the right amount of time, not too long
Some tasty ways to vary the classic:
- Add diced taro, sweet potato or kabocha squash to the filling
- Mix pork with shrimp, chicken or mushrooms
- Stuff a whole cooked quail egg into the filling
- Top with crispy shallots, garlic chips or chili oil
- Experiment with the dipping sauce using tamarind, toasted sesame oil, oyster sauce etc.
The possibilities are endless! Feel free to get creative.
Frequently Asked Questions
Can you eat Bánh Bột Lọc with chopsticks?
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.
What is tapioca starch made from?
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.
Can I substitute ingredients in the filling?
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.
What is more difficult to make – Bánh Bột Lọc or Bánh Cam?
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.
Conclusion: Bánh Bột Lọc Recipe
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.
How To Make Bánh Bột Lọc (Vietnamese Steamed Tapioca Dumplings)
Notes
- For a vegetarian option, replace the pork and shrimp with chopped mushrooms, tofu, or a combination of both.
- You can adjust the amount of filling to your preference.
- If the dough becomes too sticky while shaping the dumplings, dust your hands and work surface with more tapioca starch.
- Leftover Bánh Bột Lọc can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in boiling water for a minute or two before serving.
Ingredients
- Dough
- -300 grams tapioca starch
- -250 ml boiling water
- Filling
- -200 grams shrimp, chopped
- -200 grams ground pork
- -1/2 small onion, chopped
- -50 grams wood ear mushrooms, chopped (optional)
- -1 tablespoon fish sauce
- -1 teaspoon oyster sauce
- -1 teaspoon sugar
- -1/2 teaspoon black pepper
- -1 tablespoon vegetable oil
- Garnish
- -Chopped green onions
- -Chopped fresh cilantro (optional)
- - Nuoc cham (Vietnamese dipping fish sauce) - see recipe online
Instructions
- • Make the Dough
- In a large bowl, combine 250 ml of boiling water with 100 grams of tapioca starch. Stir vigorously with a wooden spoon until a sticky paste forms.
- Add the remaining 200 grams of tapioca starch and knead the dough for 10-15 minutes until it becomes smooth, elastic, and translucent. If the dough feels too dry, add a tablespoon of hot water at a time until it reaches the desired consistency.
- Cover the dough with plastic wrap and let it rest for 10-15 minutes at room temperature.
- • Make the Filling
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the ground pork and shrimp to the pan and cook until the pork is browned and the shrimp are pink, about 5-7 minutes.
- Stir in the chopped wood ear mushrooms (if using), fish sauce, oyster sauce, sugar, and black pepper. Cook for an additional 2-3 minutes until the flavors are combined.
- Remove the pan from heat and let the filling cool slightly.
- • Assemble the Dumplings
- Dust a work surface with tapioca starch. Pinch off a small piece of dough and roll it into a ball. Flatten the ball into a thin disc with your palm or a rolling pin.
- Place a teaspoon of the filling in the center of the dough disc. Wet the edges with a little water to seal. Fold the dough over the filling and pinch the edges to form a crescent moon shape. Repeat with the remaining dough and filling.
- • Cook the Dumplings
- Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water, working in batches if necessary.
- Cook the dumplings for 2-3 minutes, or until they float to the surface and become translucent.
- Using a slotted spoon, transfer the cooked dumplings to a serving plate.
Nutrition Facts
How To Make Bánh Bột Lọc (Vietnamese Steamed Tapioca Dumplings)
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!