Bánh Nậm Lọc (Tapioca Flour Dumplings)
85% chuẩn vị · Vietnamese
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.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Tapioca starch2 cups
- Water2.5 cups
- Salt1 tsp
- Sugar1 tsp
- Ground pork1/2 lb
- Shrimp, finely chopped1/4 lb
- Shallots, minced2 tbsp
- Fish sauce1 tbsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Banana leaves, softened12-16 pieces
- Fresh mint leaves, for garnish1/4 cup
- Chili slices, for garnish1 tbsp
Các bước
- 1
Prepare the filling: Sauté minced shallots in vegetable oil. Add ground pork and cook until browned. Stir in chopped shrimp, fish sauce, and black pepper. Cook for 2-3 minutes. Set aside.
- 2
Prepare the dough: In a saucepan, combine tapioca starch, water, salt, and sugar. Cook over medium heat, stirring constantly, until the mixture becomes thick, clear, and very sticky. This requires continuous stirring for about 8-10 minutes.
- 3
Assemble the dumplings: Spread a thin layer of the sticky tapioca dough onto softened banana leaves. Place filling in the center and fold the leaf to create a flat, rectangular packet.
- 4
Steam the dumplings: Steam over boiling water for 20-25 minutes until the dough is fully translucent and chewy.
- 5
Serve: Unwrap the Bánh Nậm Lọc. Garnish with fresh mint leaves and chili slices. Serve warm.
