Clear tapioca dumplings (banh bot loc)
Banh bot loc are a specialty of Hue, with a crystal-clear, delightfully chewy tapioca skin that shows off the red shrimp and morsel of pork belly inside. This unwrapped version is boiled directly and then tossed in scallion oil until glossy, and it is wonderfully moreish dipped in a sweet and spicy chili fish sauce.
- Difficulty
- Medium
- Prep
- 1 hr
- Cook
- 30 min
- Rising or chilling
- 20 min
- Total time
- 1 hr 50 min
- Method
- Boiled or simmered
Ingredients
Tapioca dough
Shrimp and pork filling
Scallion oil for tossing
Instructions
Step 1
Rinse 250 g fresh shrimp and trim off the feelers and legs, leaving the thin shells on if the shrimp are small, then cut 150 g pork belly into large dice. Keeping the shells on gives the filling its signature red-orange color and a pleasant crunch. The ingredients are ready when the shrimp are well drained and the pork is cut into even pieces.
Step 2
Sauté 20 g minced shallots until fragrant, add the pork and cook over medium heat until it renders some fat, then add the shrimp and season with 15 g fish sauce, 5 g granulated sugar and a pinch of ground black pepper, and simmer for about twelve minutes. Cooking it down until dry concentrates the flavor and keeps the filling from wetting the dough as you wrap. The filling is ready when the shrimp are bright red, the pork is firm and golden and almost no liquid is left in the pan.
Step 3
Bring 200 g water to a boil with a pinch of salt, pour about two thirds of the boiling water into 300 g tapioca starch and stir quickly with chopsticks, then knead by hand, adding the rest of the water little by little until the dough feels right. The water must be at a full boil to partly cook the tapioca starch, which makes the dough pliable and easy to shape. The dough is ready when it is smooth, pliable, doesn't stick to your hands and is an even opaque white.
Step 4
Wrap the dough tightly in plastic wrap and let it rest for about twenty minutes at room temperature. The rest lets the water spread evenly through the dough, so the skins crack less when you shape them. The dough is ready when a fingertip pressed into it leaves a dent that fills back slowly and the surface isn't dry.
Step 5
Pinch off a small piece of dough, flatten it into a thin round in your palm, place a shrimp and a piece of pork in the middle, then fold it in half and press the edges firmly into a half-moon. Sealing the edges well keeps the dumplings from bursting open in the boiling water. They are ready when the edges are tightly sealed, the skin is evenly thick and there are no cracks.
Step 6
Drop the dumplings into a pot of rapidly boiling water in small batches, stirring gently so they don't stick to the bottom, and boil over high heat until they float, then cook for about two more minutes before transferring them to a bowl of cool water. The cool water firms up the skins and keeps them chewy and springy. They are done when the skins are completely clear and you can see the red shrimp inside.
Step 7
Add 30 g finely sliced scallions to 30 g vegetable oil heated over low heat and turn off the stove, then drain the dumplings very well and gently toss them with the scallion oil. The scallion oil adds fragrance and keeps the dumplings separate so they don't stick together. They are ready when they are evenly glossy and you can easily pick them up one at a time.
Equipment
- Small saucepan
- Nonstick skillet
- Mixing bowl
- Kitchen scale
- Plastic wrap
Tips
- If the dough is too dry and cracks, add boiling water a small spoonful at a time; if it is too soft, sprinkle in a little more tapioca starch and knead again.
- Leave the boiled dumplings in the cool water for only about a minute; if they soak longer, the skins turn mushy and lose their chew.
- To make the leaf-wrapped version, place each dumpling on a piece of banana leaf, wrap it up and steam for about twenty minutes instead of boiling.
Storage
Banh bot loc are best eaten on the day they are made, as the skins harden when chilled. If you have leftovers, keep them in an airtight container in the fridge for up to two days and steam them for a few minutes so the skins turn clear and chewy again.
Common problems and how to fix them
- The skins turn opaque white and hard after boiling.
- The dumplings weren't fully cooked or the skins were too thick. Shape thinner skins and boil for one to two minutes more after the dumplings float.
- The dumplings burst open and the filling falls out in the pot.
- The edges weren't pressed firmly enough or got oily from the filling. Keep the edges clean and press firmly all along the seam with your fingers before dropping them into the pot.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
