Vietnamese Tapioca Dumplings (Bánh Bột Lọc Chay)

Watch how to make it here

Vietnamese tapioca dumplings, also known as bánh bột lọc chay, are plump and clear parcels of deliciousness. The dumpling skin is chewy, the mung bean filling is sweet and savory, and the scallion oil completes the dish.

Notes:

  1. Tapioca starch can be found in most Asian grocery stores or online here.
  2. Annatto oil is made from simmering annatto seeds in neutral oil. Annatto seeds have a peppery, earthy flavor. As an oil, it develops a bright red-orange hue which enhances the visual appeal of a dish.
  3. You can find the recipe for the scallion oil here and the fried shallots here.
  4. Store leftovers in the fridge for up to 2 days. To reheat the dumplings, cover with a damp paper towel and microwave for 1-2 minutes.

Prep Time

1 hour 30 min

cooking time

30 min

Servings

2

total time

2 hours

Difficulty

Ingredients

1
*For the dumplings*
2
300 g tapioca starch
3
250 ml boiling hot water
4
*For the filling*
5
1/4 cup dried split yellow mung bean
6
1/4 cup dried woodear mushrooms
7
1/4 cup preserved radish
8
1 tbsp tapioca starch
9
1 tbsp annatto oil
10
1 shallots, minced
11
1 scallion, roughly chopped
12
1 tbsp sugar
13
1 tbsp soy sauce
14
1 tsp black pepper
15
*For the toppings*
16
scallion oil
17
fried shallots

Cooking Instructions

1
1
To cook the mung bean: Rinse and soak the split yellow mung bean in 2 cups of room temperature water for one hour. The mung bean should have doubled in size. Drain the water and set aside. In a pot, bring 2 cups of water and 1 tsp of salt to a boil. Add the mung beans, cover, and cook for 10 minutes on low heat.
2
2
To make the filling: combine all the filling ingredients, including the cooked mung bean, in a bowl and mash until it turns into a paste.
3
3
To make the dough: in one bowl, add 100g of tapioca starch and 250ml of boiling hot water. Stir until a sticky paste forms. Add 200g of tapioca starch to the paste. Knead the dough for about 5 minutes until it smooth surface forms. Cover with a towel to prevent the dough from drying out. The dough does not need to rest.
4
4
To make the dumpling: tear off about 1 tbsp of the dough and roll into a small ball. Flatten it with the palm of your hands or a rolling pin. Place 1 tsp of the filling in the center, wet the edges with a little bit of water, fold the dough and pinch the edges into a half-moon shape.
5
5
Heat up about 4 cups of water. Boil the dumplings for 5-7 minutes or until they will float to the surface. Once translucent, transfer the dumplings to an ice bath for a few minutes.
6
6
To serve, garnish with scallion oil, cilantro, and fried shallots. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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