Bánh Lọc Gói (Wrapped Tapioca Dumplings)
85% chuẩn vị · Vietnamese
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.
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 starch250g
- Water200ml
- Pork shoulder150g, finely minced
- Shrimp100g, finely minced
- Shallots2 tbsp, minced
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oilfor frying
- Dipping sauce ingredients (fish sauce, sugar, water, lime, chili)to taste
Các bước
- 1
Prepare the filling: Mix minced pork, minced shrimp, minced shallots, fish sauce, sugar, black pepper, and salt. Marinate for at least 15 minutes.
- 2
Prepare the dough: Combine tapioca starch and water in a saucepan. Cook over medium heat, stirring constantly, until a thick, translucent dough forms. Remove from heat and let cool slightly.
- 3
Assemble the dumplings: Take a portion of dough, flatten it in your palm, place a spoonful of filling in the center, and carefully wrap the dough around the filling to form a small, sealed parcel. Ensure there are no gaps.
- 4
Fry the dumplings: Heat vegetable oil in a pan or wok over medium-high heat. Carefully place the dumplings in the hot oil and fry until golden brown and crispy on all sides. Drain on paper towels.
- 5
Prepare the dipping sauce: Mix fish sauce, sugar, water, lime juice, and chili to taste.
- 6
Serve: Serve the fried bánh lọc hot with the dipping sauce and fresh herbs.
