Clear mung bean dumpling

By Helen Le Published: September 29, 2017

  • Prep: 2 hrs 0 min
  • Cook: 30 mins
  • Ready In: 2 hrs 30 mins

  • Yield: 50-60 pieces (4-6 Servings)

It’s a vegetarian dish with savory mung bean encased in a translucent and chewy dumpling. Dumpling shops in Da Nang only offer twice a month, on full moon and new moon day, as those are the days most Vietnamese Buddhists eat vegetarian (an chay). I look forward to these days every month just because I can enjoy these amazing dumplings. They are topped with lots of cilantro and fried bread cubes and served with light sweet soy sauce. Add some chili jam, too and you have a bite busted with flavor and texture.



  1. It’d be more convenient if you have a rice cooker. Just add the soak beans and water, press cook and let it do the job.
  2. Do not open the lid too often when cooking mung beans as you want to keep the steam to cook the beans.
  3. As the dumpling is pretty chewy, it is important that you make it in small size. This amount of dough should make about 50-60 dumplings. I know it is pretty time consuming to shape all and you might lose patience along the way. But if your shape the dumpling too big, they won’t turn translucent and become to hard and chewy to eat.
    Bánh bột lọc ăn dai dai nên phải làm cỡ nhỏ thôi nhé. Phần bột này làm được chừng 50-60 cái. Hơi mất thời gian chút nhưng hãy kiên trì. Đừng bắt bánh cỡ lớn, sẽ rất dai và bánh sẽ không trong dù luộc lâu cỡ nào đi nữa.
  4.  This is enough for 4-6 people. If you can’t finish that much dumplings in 1 sitting, you can spread them out and leave for about 30 minutes to dry the surface, then put in an air-tight bag and freeze. Next time you have craving, just boil them directly from the freezer.
    Chỗ này đủ cho 4-6 người ăn. Nếu ăn không hết liền được thì bạn dàn ra để cho khô mặt bánh rồi cho vào bao nilon cất trong tủ đá nhé. Khi nào ăn lấy ra luộc thôi, ko cần rã đông.