Bánh Bột Lọc (Vietnamese Clear Shrimp Tapioca Dumplings)

One of the first dishes I ever tried making for Brent was these super-chewy tapioca dumplings.  The result was a clogged sink drain. So here are a few tips to avoid.  If during the boiling process, the dumplings should fall apart and become jellied liquid/paste, do not pour it down the drain.  The liquid/paste will eventually congeal, becoming a gooey solid.  Pouring hot boiling water down the drain will not fix the situation.  I've learned my lesson; hopefully you won't follow in my mistake.

This may be one of my favorite Vietnamese dishes.

Bánh Bột Lọc (Vietnamese Clear Shrimp Tapioca Dumplings)

Makes about 15-20 dumplings

Recipe from Ravenous Couple (same recipe my mom follows)

Ingredients: Dough

1 package of banh bot loc mix (or tapioca flour)

1.5 cups of boiling water (plus a little extra made after transfer for extra measure)

A bit of all purpose flour to prevent dough from sticking

Cold water bath

Ingredients: Stuffing

1/4 lb shrimp cleaned, deveined, and chopped into small chunks

1/4 lb shrimp cleaned, deveined (not chopped)

2 tbs fish sauce

1 tbs black pepper

1/2 tbs sugar

1 tbs minced shallots

Ingredients: Fried onion/Onion oil

1/4 cup chopped onions

8 tbs olive oil

****Nước mắm pha sauce is needed.  See recipe under sauces.****

Directions:

1. Marinate the shrimp with fish sauce, shallots, sugar and pepper for about 1/2 hr.
2. In a greased skillet, cook the shrimp along with marinade. Set aside.
3. In another skillet, fry onions in oil until golden brown and drain/separate. Save onion infused oil and set aside.
4. Now you're ready to make the dough. Making the dough the proper consistency is the hardest part of this dish. Add flour package to mixing bowl. Do not follow instructions on back of package.
5. Bring 1.5 cups of water to boil and add mixing bowl.
6. Heat a bit more water for safe measure, use if need in Step 7.
7. IMMEDIATELY begin stirring with spatula. After about 1 minute when the water is less hot, use your hands to knead and mix the flour well. The dough should be a bit pliable, sort of the consistency of play dough. Add a bit more water if it is too dry, but do so cautiously.
8. Pinch a ball of dough about the size of a quarter and flatten to make into a small circle. Make sure the center of the dough is slightly thicker then the edges. The dough will puff a bit once cooked and is super chewy, so try to keep the dough thin.  Be careful; the dough needs to be thin but still thick enough to hold the shrimp pieces during the boiling process.
9. Add a few chopped pieces of shrimp to the center and fold over, pinching the edges together. Use a fork to crimp the edges for a nice decorative touch. Keep hands dusted with a bit of flour for easier handling of dough.
10. Bring a large dutch-oven 2/3 full of water to a roaring boil. Add the dumplings and continue boil for about 10 minutes, stirring occasionally. The dumplings will float to the top.
11. Prepare cold water bath.
12. Strain and place in a cold water bath about 2-3 minutes. Drain well in colander and place in container.
13. Add about 3 tbs of onion infused oil and generous amounts of fried onions and cooked whole shrimp, and gently mix well. This will keep the dumplings from sticking together.
14. Drain excess oil before serving.
15. Ready to be served with nước mắm pha.