The birthplace of Vietnamese Clear Tapioca Dumplings (Bánh Bột Lọc) is Huế, the former capital of the imperial Nguyễn dynasty, renowned for its sophisticated dishes. The Bánh Bột Lọc dumplings were traditionally made by skilled artisans who carefully crafted the translucent wrappers from tapioca starch derived from cassava roots.
Ingredients for 4-5 servings:
For the dough:
- 200 gr tapioca starch (the starch cannot be replaced by tapioca flour)
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 125ml boiling water
For the filling:
- 200 gr shrimps, deveined and diced
- 200 gr pork belly, diced
- 3 shallots, minced
- 3 garlic cloves, minced
- Salt and pepper
- 1 teaspoon paprika powder
- 2 teaspoons vegetable oil
- 2 teaspoons cane sugar
- 2 tablespoons fish sauce
