Bánh bột lọc

Name: Bánh bột lọc
Ingredients: 1 package tapioca starch (14 oz or 400 grams) or 1 3/4 cups pre-kneaded tapioca dough (about 500 grams); 1 lb small river shrimp (about 500 grams); Green onions, vegetable oil, chicken bouillon powder, sugar, water

Phương Tuyền @PTTran

Bánh bột lọc

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Ingredients

1 packagetapioca starch (14 oz or 400 grams) or 1 3/4 cups pre-kneaded tapioca dough (about 500 grams)
1 lbsmall river shrimp (about 500 grams)
Green onions, vegetable oil, chicken bouillon powder, sugar, water

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Steps

1

If you have pre-kneaded tapioca dough, skip this step.
Place 14 oz (400 grams) tapioca starch in a large stainless steel bowl. Gradually pour in 1 1/4 cups boiling water (300 ml), mixing well. Knead until the dough is smooth, elastic, and no longer sticky. Cover and let the dough rest for 15 minutes.
2

While the dough rests, clean the shrimp, remove the whiskers, and rinse well. Sauté the shrimp with a bit more seasoning than usual (using chicken bouillon powder and sugar) so the filling is flavorful, as the dumpling dough will balance out the taste after boiling.
3

Pinch off a piece of dough, adjusting the size based on your shrimp. Roll into a ball, flatten it, place a shrimp in the center, and fold the dough over to seal. Keep unused dough covered to prevent it from drying out.
4

Bring a pot of water to a boil. Drop the dumplings in; when they float to the surface, cook for 2 more minutes. Remove and toss with scallion oil to prevent sticking.