Bánh Lọc Trần (Steamed Tapioca Dumplings)
Món truyền thống · Vietnamese
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.
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 starch300g
- Water250ml
- Pork belly150g
- Shrimp100g
- Shallots2 tbsp, minced
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil1 tbsp
- Banana leavesfor wrapping
- Dipping sauce ingredients (fish sauce, sugar, water, lime, chili)to taste
Các bước
- 1
Prepare the filling: Dice pork belly and shrimp into small pieces. Sauté minced shallots in vegetable oil until fragrant. Add pork and cook until browned. Add shrimp, fish sauce, sugar, black pepper, and salt. Cook for a few minutes until shrimp are pink. Set aside to cool.
- 2
Prepare the dough: In a saucepan, combine tapioca starch and water. Stir well to dissolve. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent, sticky dough. Remove from heat.
- 3
Assemble the dumplings: Cut banana leaves into squares. Place a portion of dough on a banana leaf, flatten it, and add a spoonful of filling. Fold the leaf to enclose the filling, creating a small parcel. Repeat with remaining dough and filling.
- 4
Steam the dumplings: Arrange the parcels in a steamer basket. Steam over boiling water for 15-20 minutes, or until the dumplings are translucent and chewy.
- 5
Prepare the dipping sauce: Mix fish sauce, sugar, water, lime juice, and chili to taste.
- 6
Serve: Serve the steamed bánh lọc hot with the dipping sauce.
