Snack · 50 min · vietnamese

Banh Bot Loc

If you like tapioca starch, you’ll love this Vietnamese snack — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Tapioca starch
• 1.5 cups Boiling water
• 16 Small shrimp
• 4 oz Pork belly
• 2 Shallots
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tsp Black pepper
• 8 pieces Banana leaves or parchment
• 4 Scallions
• 2 tbsp Neutral oil
• 1/4 cup Fried shallots

Steps

1. Mince the pork belly and shrimp with shallots, then season with fish sauce, sugar, and pepper. Keep the filling small; each dumpling only holds a teaspoon.
2. Pour the truly boiling water into the tapioca starch all at once and stir with a wooden spoon until a shaggy dough forms. If the water is not at a full boil, the dough will never come together, so do not hesitate.
3. Knead the warm dough until smooth and elastic, about 5 minutes. It should stretch without tearing.
4. Pinch off walnut-size pieces, flatten into 3-inch rounds, add a little filling, and fold into half-moons, pinching the edges firmly shut.
5. Brush banana leaf squares with oil, set two dumplings on each, and fold into packets.
6. Steam for 15 to 20 minutes until the wrappers turn completely translucent and you can see the pink shrimp inside.
7. Unwrap, drizzle with scallion oil, and serve with nuoc cham and fried shallots. Eat them hot, when the chew is at its springiest.

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