Bánh bột lọc

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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. 6

   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.