Bánh Bột Lọc

Ingredients(for 6-8 dumplings)

• 1 cup Tapioca starch (bột năng)
• 3/4 cup Boiling water (for dough)
• 100g Shrimp (peeled, deveined)
• 50g Lean pork belly (thinly sliced)
• 1.5 tbsp Fish sauce (nước mắm)
• 1 small Shallot (finely chopped)
• 1 clove Garlic (minced)
• 1 tsp Sugar
• 1/4 tsp Salt
• 1 stalk Scallions (finely chopped, for garnish) - optional
• 1 tsp Vegetable oil

Instructions

1. 1

   Prepare the dough by mixing tapioca starch with boiling water. Stir quickly until a sticky dough forms. Let it cool slightly, then knead until smooth and elastic.

   8 minutes

   Use a spatula to avoid burning your hands during the initial mix.

2. 2

   Sauté shallot and garlic in a non-stick pan with a little oil until fragrant. Add pork, cook until slightly browned, then add shrimp. Season with fish sauce, sugar, and salt, and cook until shrimp are pink and pork is cooked through.

   5 minutes

   Chop shrimp into smaller pieces for even filling distribution.

3. 3

   Divide the dough into small balls (about 1 tbsp each). Flatten each ball into a thin circle using your fingers or a rolling pin.

   3 minutes

   Dust your hands with a little tapioca starch if the dough is sticky.

4. 4

   Place a small amount of filling (shrimp and pork) in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pinching them together.

   4 minutes

   Avoid overfilling to prevent bursting during cooking.