Servings: 2 people
Ingredients
Dough
- 180 g tapioca starch
- 20 g glutinous rice flour (or substitute with wheat flour, potato starch, or extra tapioca starch)
- 150 ml room-temperature water
- 175 ml boiling water
- Banana leaves
Filling
- ⅓ lb shrimp (peeled, deveined, and diced)
- ⅓ lb pork belly (thinly sliced)
- ¼ tsp chicken bouillon powder
- ½ tbsp fish sauce
- ¼ tsp granulated sugar
- 1 tsp paprika powder
- ½ tbsp minced shallots (or white parts of scallions)
- 1 tbsp cooking oil
Nước Chấm (Dipping Sauce)
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- 4 tbsp water
- 1 tsp rice vinegar or lime juice
- chili slices (to taste)
Scallion Oil
- ½ cup chopped scallions
- ½ tsp salt
- ¼ cup cooking oil
Instructions
Nước Chấm & Scallion Oil
- Nước Chấm: Combine all the ingredients and mix well. Set aside.
- Scallion Oil: Toss the chopped scallions with salt, then pour hot cooking oil over them. Mix thoroughly and set aside.
Filling
- Marinate the pork belly with paprika powder, chicken bouillon powder, fish sauce, and sugar. Let it sit for 15 minutes.
- Heat cooking oil in a skillet pan and sauté the minced scallion until fragrant.
- Add the marinated pork belly and stir-fry until partially cooked.
- Add the shrimp and continue cooking until both the pork and shrimp are fully done.
- Set the filling aside to cool.
Dough
- Combine tapioca starch, glutinous rice flour, and room-temperature water in a bowl. Some settling at the bottom is normal, so don’t worry.
- Gradually pour in the boiling water while stirring continuously. The mixture will thicken as you mix.
- Set the batter aside to rest.
Steam & Enjoy
- Add the filling to the prepared batter and mix well.
- Line a deep plate with a banana leaf and prepare another piece to cover the dumplings. Lightly oil the sides of both leaves that will come into contact with the dumplings.
- Pour the batter with the filling into the plate, spreading it into a layer about 0.2 inch (0.5 cm) thick. Scatter the filling evenly across the surface.
- Cover with the second banana leaf and steam on high heat for 10-12 minutes, or until the dumplings become transparent.
- Carefully transfer the dumplings to an oiled plate or tray and cut them into bite-sized pieces.
- Continue until all the batter is used up.
- Drizzle the scallion oil over all the dumplings.
- Serve with dipping fish sauce and enjoy!
Tried this recipe?Let us know how it was!