" Bánh bột lọc " Vietnamese dumplings are a traditional, famous Vietnamese dish, common in the central part of the country, especially in the Hue region. With a translucent, elastic and soft shell that encloses a richly flavored filling, this dish captivates not only with its taste, but also with its delicate cooking method.
Vietnamese dumplings. Recipe
Ingredients
Dough:
• 200g of Tài Ký tapioca starch
• 250ml boiling water (you can add a little cold water if necessary)
• 1/2 teaspoon salt
• 1 teaspoon of oil.
Filling:
• 150g shrimp (peeled, can be left whole or chopped)
• 100g pork bacon (finely chopped or minced)
• 1 red onion (finely chopped)
• Spices: fish sauce, sugar, pepper, oil.
Sauce:
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 4 tablespoons water
• 1 tablespoon lemon juice
• Chopped garlic and chili pepper.
Cooking method
1. Preparing the filling
• Heat some oil in a pan and fry the onion.
• Add pork, fry until browned. Season with fish sauce, sugar and pepper.
• Add shrimp, fry until they turn golden brown.
• Remove from heat and let cool.
• Note: You can replace the filling with a vegetarian one – use black mushrooms and fried tofu.
2. Dough preparation
• Mix the tapioca starch with salt.
• Boil water and pour it into the flour a little at a time, stirring with a spoon.
• Once the dough has cooled slightly, knead it with your hands until it is smooth and elastic (you can add a little oil to keep it from sticking to your hands).
• Cover and let stand for 10-15 minutes to cool.
3. Formation
• Take a small amount of dough (about 20g), form a ball and roll it out thinly.
• Place some filling in the middle, fold in half and seal the edges well.
4. Welding
• Boil a pot of water and add the formed noodles.
• When they rise to the surface, cook for another 1-2 minutes.
• Remove and place in a bowl of cold water to prevent sticking and keep them clear.
• Finally, remove, toss with a little oil with fried onions or chives to make them shiny and aromatic.
5. Preparing the sauce
• Mix all the ingredients in proportion, taste and adjust the taste to your liking: sweet and sour, spicy, salty – everything should be balanced.
