Ingredients with Measurements:
- 500g tapioca starch
- 300ml boiling water
- 300g shrimp, peeled and deveined
- 200g ground pork
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped peanuts
- 1/4 cup fried shallots
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- 1/4 cup water
- 1 red chili, sliced
Special Equipment Needed:
- Steamer
- Mixing bowl
- Rolling pin
- Cutting board
- Small saucepan
- Large mixing bowl
- Serving platter
Step-by-Step Instructions:
1. In a mixing bowl, combine tapioca starch and boiling water. Mix until it forms a smooth dough.
2. In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and shallots and cook until fragrant.
3. Add ground pork and shrimp to the saucepan and cook until the pork is no longer pink and the shrimp is cooked through.
4. Add fish sauce, sugar, salt, and black pepper to the saucepan and stir to combine.
5. Remove the saucepan from heat and let the mixture cool.
6. Divide the tapioca dough into small pieces and roll each piece into a ball.
7. Flatten each ball with a rolling pin and place a small amount of the pork and shrimp mixture in the center.
8. Fold the dough over the filling and pinch the edges to seal.
9. Place the dumplings in a steamer and steam for 5-7 minutes or until the dough is translucent.
10. In a large mixing bowl, combine fish sauce, lime juice, sugar, water, and sliced chili. Stir until the sugar is dissolved.
11. Arrange the steamed dumplings on a serving platter and sprinkle with chopped scallions, cilantro, mint leaves, peanuts, and fried shallots.
12. Serve the dumplings with the dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Protein: 18g
Carbohydrates: 45g
Fiber: 1g
Sugar: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Shrimp can be substituted with crab meat or ground pork.
Variations:
- Vegetarian dumplings can be made by omitting the pork and shrimp and using vegetables such as mushrooms, carrots, and cabbage as filling.
- Dumplings can be deep-fried for a crispy texture.
Tips and Tricks:
- Use hot water to make the dough easier to work with.
- Dust the cutting board with tapioca starch to prevent the dough from sticking.
- Use a spoon to scoop the filling to ensure even distribution.
- Do not overfill the dumplings to prevent them from bursting during steaming.
Storage Instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, steam the dumplings for 2-3 minutes or until heated through.
Presentation Ideas:
Arrange the dumplings on a bamboo steamer for an authentic presentation.
Garnishes:
Chopped scallions, cilantro, mint leaves, peanuts, and fried shallots.
Pairings:
Bánh bột lọc nước mắm pairs well with Vietnamese iced coffee or tea.
Suggested Side Dishes:
- Vietnamese spring rolls
- Papaya salad
- Stir-fried vegetables
Troubleshooting Advice:
- If the dough is too sticky, add more tapioca starch.
- If the dumplings burst during steaming, reduce the amount of filling.
Food Safety Advice:
- Make sure the pork and shrimp are cooked through before filling the dumplings.
- Store leftover dumplings in the refrigerator and consume within 3 days.
Food History:
Bánh bột lọc nước mắm is a traditional Vietnamese dish that originated in the central region of Vietnam.
Flavor Profiles:
The dumplings are soft and chewy with a savory filling and a sweet and tangy dipping sauce.
Serving Suggestions:
Serve the dumplings as an appetizer or as part of a Vietnamese meal.
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Region: Vietnamese