Bánh bột lọc

Translucent and chewy dumplings revealing a lacquered pork and shrimp filling. A firm texture on the palate, heightened by a spicy sweet and sour sauce.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 882
• Protein: 17 g
• Carbs: 105 g
• Fat: 42 g

Ingredients

• 400 g Tapioca or Japanese pearls ( starch powder )
• 200 g Pork belly ( finely diced )
• 200 g Shrimp ( peeled and cut into pieces )
• 30 g wood ear mushroom ( rehydrated and minced )
• 2 piece Shallot ( finely chopped )
• 2 piece Garlic ( minced )
• 250 ml Mineral water ( boiling )
• 3 tbsp fish sauce ( for filling and sauce )
• 2 tbsp White sugar
• 2 tbsp Lime juice
• 1 piece Thai chili optional ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp Peanut oil
• 1 tsp Black pepper ground

Instructions

1. Filling preparation

   Dice the pork belly into very small cubes. Do the same with the shrimp. Finely mince the garlic, shallots, and rehydrated wood ear mushrooms.

2. Sauté the filling

   In a pan with a splash of oil, sweat the shallots and garlic. Add the pork, brown it, then stir in the shrimp and mushrooms. Season with fish sauce, sugar, and plenty of black pepper. The filling should be dry and well-colored.

3. Prepare the dough

   Place the tapioca in a bowl. Add a pinch of salt. Gradually pour in boiling mineral water while stirring with a spatula, then knead vigorously once cool enough until a smooth, elastic ball forms.

4. Shaping the dumplings

   Form small dough balls and flatten them into thin discs. Place a piece of pork and a shrimp in the center. Fold into a half-moon shape and pinch the edges firmly to seal.

5. Boiling

   Drop the dumplings into a large pot of boiling water. When they float to the surface and become translucent, they are cooked. Immediately plunge them into a bowl of cold water to stop the cooking process and prevent sticking.

6. Condiment and sauce

   Mix fish sauce, lime juice, sugar, and minced chili. Drain the dumplings, coat them with hot oil mixed with sliced green onions to make them glisten.

Chef's tips

• The water must be truly boiling to pre-cook the tapioca starch, otherwise the dough will be impossible to handle.
• If the dough sticks too much to your hands, lightly oil them.
• Do not overfill; the dumpling must be sealed hermetically to avoid bursting during boiling.

Storage

Best eaten immediately after cooking. You can freeze the raw dumplings, spread out on a tray before bagging them.