Dumplings

A vegetarian adaptation of Bánh Lọc, using mushrooms and tofu for the filling, offering a lighter yet flavorful alternative. Steamed to maintain the signature chewy texture.

Tapioca starch · Water · Shiitake mushrooms · Firm tofu

A variation of Bánh Lọc where the tapioca dough is wrapped around the filling and then pan-fried or deep-fried until crispy. Offers a delightful contrast between the chewy interior and crunchy exterior.

Tapioca starch · Water · Pork shoulder · Shrimp

Classic Vietnamese Bánh Lọc Trần, featuring translucent tapioca flour dumplings filled with savory seasoned pork and shrimp, steamed to a chewy perfection. Served with a sweet and savory dipping sauce.

Tapioca starch · Water · Pork belly · Shrimp

A regional variation using primarily tapioca starch, resulting in a chewier, more gelatinous texture compared to the classic rice flour version. The filling is similar, offering a savory contrast to the bouncy wrapper.

Tapioca starch · Water · Salt · Sugar

A simplified version of Bánh Nậm, using pre-cooked shrimp and fewer steps for a quicker preparation. The texture is still soft, and the flavor is savory, though slightly less complex than the traditional version.

Rice flour · Tapioca starch · Water · Salt

Classic Bánh Nậm are delicate, steamed rice flour dumplings filled with seasoned ground pork and shrimp, wrapped in banana leaves. They have a soft, slightly chewy texture and a savory, aromatic flavor profile.

Rice flour · Tapioca starch · Water · Salt

A creative twist on Xôi Khúc, this version replaces the traditional pork filling with a savory mix of chopped shrimp and rehydrated shiitake mushrooms, offering a different umami profile.

Glutinous rice flour · Dried shiitake mushrooms · Shrimp, peeled and deveined · Garlic, minced

A classic Vietnamese street food, Xôi Khúc features glutinous rice flour dough wrapped around a savory filling of seasoned ground pork and mung beans, then boiled until tender. It's a comforting and flavorful dish.

Glutinous rice flour · Mung beans (split, no skin) · Ground pork · Shallots

A regional variation of Manti, featuring a slightly larger dumpling size and a flavorful yogurt sauce infused with sumac, complemented by a fragrant mint-infused butter.

All-purpose flour · Egg · Water · Salt

Authentic Turkish Manti, small dumplings filled with spiced ground lamb, boiled and served with a garlic-yogurt sauce and a drizzle of spiced butter. A true taste of Anatolian home cooking.

All-purpose flour · Egg · Water · Salt