Ingredients with Measurements:
- 1 pound tapioca starch
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup wood ear mushrooms, soaked and chopped
- 1/4 cup shallots, minced
- 1/4 cup scallions, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup water
- 1/4 cup fried shallots (optional)
- 1/4 cup cilantro leaves (optional)
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine tapioca starch, salt, and water. Knead the mixture until it forms a smooth dough. Cover and let it rest for 30 minutes.
2. In a separate mixing bowl, combine ground pork, shrimp, wood ear mushrooms, shallots, scallions, fish sauce, sugar, vegetable oil, salt, and black pepper. Mix well.
3. Divide the dough into small balls, about 1 inch in diameter. Flatten each ball into a small disc, about 2 inches in diameter.
4. Place a spoonful of the filling in the center of each disc. Fold the edges of the disc over the filling to form a small pouch. Pinch the edges to seal the pouch.
5. Cut small squares of parchment paper and place each dumpling on a square.
6. Place the dumplings in a steamer basket and steam for 10-12 minutes, or until the dumplings are translucent and the filling is cooked through.
7. Serve hot, garnished with fried shallots and cilantro leaves, if desired.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes about 30 dumplings
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 300mg
Total carbohydrates: 11g
Dietary fiber: 0g
Total sugars: 2g
Protein: 3g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Shiitake mushrooms can be used instead of wood ear mushrooms.
- Soy sauce can be used instead of fish sauce.
Variations:
- Banh Bot Loc can also be filled with other ingredients such as minced pork and shrimp, or shredded chicken and mushrooms.
- The dumplings can be pan-fried after steaming for a crispy texture.
Tips and tricks:
- Use a non-stick steamer basket or line the basket with parchment paper to prevent the dumplings from sticking.
- Make sure the filling is not too wet, as it can cause the dumplings to burst during steaming.
- To make the dough easier to work with, lightly dust your hands and work surface with tapioca starch.
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 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with fried shallots and cilantro leaves.
Garnishes:
Fried shallots and cilantro leaves
Pairings:
Banh Bot Loc can be served as an appetizer or a main dish. It pairs well with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy
Troubleshooting advice:
- If the dough is too sticky, add more tapioca starch.
- If the dumplings burst during steaming, the filling may be too wet or the dough may be too thin.
Food safety advice:
- Make sure the filling is cooked through before serving.
- Store leftover dumplings in the refrigerator and consume within 3 days.
Food history:
Banh Bot Loc is a traditional Vietnamese dish that originated in Hue, a city in central Vietnam. It is typically served as a snack or appetizer.
Flavor profiles:
Banh Bot Loc has a chewy texture and a savory filling that is slightly sweet and salty.
Serving suggestions:
Serve Banh Bot Loc with a side of dipping sauce made with fish sauce, sugar, lime juice, garlic, and chili peppers.
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Region: Vietnamese