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.
- Tapioca starch can be found in most Asian grocery stores or online here.
- 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.
- You can find the recipe for the scallion oil here and the fried shallots here.
- 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.