Vietnamese tapioca dumpling with bamboo spouts

By Helen's Recipes Published: December 21, 2022

  • Prep: 10 mins
  • Cook: 45 mins
  • Ready In: 55 mins

  • Yield: 2 Servings

These Vietnamese clear tapioca dumplings with bamboo shoot is a unique local variation of Bánh bột lọc from Quang Binh Province. Beside shrimp and pork which is traditional, woodear mushroom and young bamboo shoot are added to make the filling special.

  • For the dough, slowly add hot water to 50gr of tapioca starch, mix thoroughly for approximately 3-5 minutes, then pour the mixture into 150g of tapioca starch. Knead the dough with your hands until it is soft, then cover with cling film to rest.
  • In a saucepan, heat the oil, then add the onion and cook until golden. Stir-fry the meat until it is slightly cooked. Then add the shrimp, bamboo shoots, mushrooms, scallions and seasoning. Turn off the heat and season with ground pepper. Let the filling to cool before making the clear dumplings.
  • Pinch a piece of dough, then flatten it. Place a teaspoon (or less) of the filling in the center and fold over to form a half-moon dumpling. Pinch the edges together to seal. Try not pinching on the filling as you don’t want to tear the “wrapper”.
  • Divided into two parts, one is deep fried and the other is brought to a boil. Best served with sweet and sour fish sauce.