30-Minute Bánh Bột Lọc (Vietnamese Tapioca Dumplings)

Bánh Bột Lọc (Vietnamese tapioca dumplings), also sometimes nicknamed the “Vietnamese Tamale,” is a beloved dish from Central Vietnam.

Traditionally time-intensive to make, this cheat method I learned from Vietnamese home cooks keeps it easy while preserving the delicious banana leaf aroma.

What is Bánh Bột Lọc?

In Vietnamese, Bánh refers to a wide variety of sweet and savory foods made from flour.

We have many types, from sweet treats like Bánh Chuối Hấp (steamed banana cake) to savory snacks like Bánh Pa Tê Sô (meat pies) and even Bánh Phở (Phở rice noodles).

Bột Lọc refers to tapioca starch in Central Vietnam, and Bánh Bột Lọc is a cherished specialty in provinces like Huế, Quảng Bình, and Quảng Trị. Traditionally, these dumplings are wrapped in banana leaves and steamed, earning them the name Bánh Bột Lọc Lá.

In the southern-central regions, such as Ninh Thuận and Bình Thuận, the version without banana leaves—Bánh Bột Lọc Trần—is more popular, and the dumplings are often boiled instead of steamed.

The classic filling includes small shrimp and pork belly, though the vegan version typically uses mung bean paste. These dumplings are often served with a sweet and tangy fish sauce.

My take on Bánh Bột Lọc is a quicker, easier version of the leaf-wrapped kind—no dough kneading or wrapping required.

Ingredients

Tapioca Starch: The key ingredient for Bánh Bột Lọc, tapioca starch is derived from cassava root and widely used in Asian cuisine, from Taiwanese tapioca pearls to Vietnamese honeycomb cake.

Boiling Water: Essential for the dough, boiling water triggers starch gelatinization, allowing the starch to absorb more water and creating a softer dough. This process is similar to the Tangzhong method used in Asian bread-making.

Glutinous Rice Flour: I add a small amount to balance the texture, ensuring the dumplings aren’t overly chewy. You can substitute it with potato starch, wheat flour, or extra tapioca starch.

Banana leaves: You’ll need 2 pieces of banana leaves: one to line a deep plate for steaming and another to cover the dumplings. If banana leaves aren’t available, you can substitute with baking paper.

Small Shrimp: Traditionally, small shrimp with shells on are used in Vietnam, with just the heads trimmed off. For larger shrimp, peel and devein them, then cut into smaller pieces.

Pork Belly: Slice into small, bite-sized pieces for a rich and tender filling.

Paprika Powder: Used for its vibrant red hue. Annatto oil is the traditional option.

White Scallion Stalks or Shallots: Adds a fragrant, aromatic touch to the filling.

Seasonings: A flavorful blend of fish sauce, sugar, and chicken bouillon powder to achieve a balanced taste.

Mỡ Hành (Vietnamese Scallion Oil): Made with chopped scallions, a pinch of salt, and hot cooking oil for a fragrant garnish.

Nước Chấm (Vietnamese Dipping Sauce): A simple mix of fish sauce, water, sugar, and chili. For Bánh Bột Lọc, the dipping sauce typically doesn’t include garlic.