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Recipe for Vietnamese Steamed Tapioca Dumplings (Bánh Bột Lọc)

Bánh Bột Lọc is a classic Vietnamese dish featuring delicate, chewy tapioca dumplings filled with savoury shrimp and pork belly. Traditionally wrapped in banana leaves or served bare, these translucent dumplings are steamed to perfection and topped with green onion oil and crispy fried shallots. Paired with a sweet and tangy dipping sauce, Bánh Bột Lọc offers a delightful blend of textures and flavours that make it an irresistible snack or appetizer. This recipe simplifies the preparation, using saucers for uniform shaping and eliminating the need for kneading and wrapping.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Bánh Bột Lọc in action.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Cuisine Vietnamese
Servings 6

Equipment

  • 1 medium nonstick skillet
  • 1 steamer

Ingredients
  

For the Batter:

  • 400 grams tapioca flour

For the Filling:

  • 300 grams pork belly
  • 275 grams shrimp (peeled and deveined)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • Seasoning: Salt, MSG (or chicken bouillon powder), ground black pepper
  • Annatto oil (for colour), kimchi red pepper powder optional

For the Green Onion Oil:

  • ¼ cup cooking oil
  • ¾ cup finely chopped green onions

Instructions
 

  • Prepare the Filling:
    Dice the shrimp into small, even pieces, and cut the pork belly into short, thin strips for consistent cooking.
    Season the shrimp and pork belly with a generous pinch of salt, a bit of MSG (or chicken bouillon powder), and some freshly ground black pepper. Mix everything well to evenly distribute the seasonings, then let the mixture marinate for 15 minutes to allow the flavours to absorb.
    In a medium nonstick skillet, heat a small amount of oil over high heat until it shimmers. Add the minced garlic and shallots, stirring constantly to sauté until they become fragrant and slightly golden.
    Add the pork belly to the skillet and sauté for a few minutes, stirring frequently. Then add the diced shrimp, mixing them together thoroughly to combine.
    If desired, add a small amount of annatto oil for a rich, vibrant colour, and a pinch of kimchi red pepper powder (optional) for a touch of spice. Stir to coat the mixture evenly.
    Once the pork and shrimp are fully cooked through, remove them from the heat and transfer the mixture to a strainer. Allow any excess liquid to drain off, so the filling becomes dry and concentrated in flavour.
  • Prepare the Green Onion Oil:
    In a small skillet, heat 1/4 cup of cooking oil over medium-high heat. Once the oil is hot, carefully pour it over the finely chopped green onions in a separate bowl. Stir to mix and release the onion's aroma, then set the mixture aside.
  • Prepare the Batter:
    In a large mixing bowl, combine the tapioca flour with 1/2 tablespoon of salt, 1/2 tablespoon of cooking oil, and 800 mL of water. Mix thoroughly until the batter is smooth and free of lumps.
    Cover the bowl with a lid or plastic wrap and let the batter rest for 30 minutes to allow the tapioca flour to fully hydrate.
  • Steam the Dumplings:
    Grease several saucers generously to ensure the dumplings do not stick. Set up a steamer and arrange the greased saucers inside, making sure they are evenly spaced to allow the steam to circulate.
    Give the batter a good stir before using. Pour 1 tablespoon of batter into each saucer, just enough to form a thin, even layer across the bottom.
    Place a portion of the filling in the centre of each saucer, nestling it gently into the batter.
    Steam the dumplings for approximately 5 minutes, or until the batter turns translucent and glossy. Remove the saucers from the steamer and allow them to cool significantly before handling.
    Use chopsticks to gently lift the dumplings from the saucers, taking care not to tear the delicate dough.
    Repeat the steaming process until all the batter and filling have been used up.
  • Serve:
    Drizzle the prepared green onion oil over the dumplings, and sprinkle fried shallots on top if desired for extra flavour and crunch.
    Serve the dumplings with the prepared dipping sauce, and enjoy your delicious Vietnamese Steamed Tapioca Dumplings (Bánh Bột Lọc Trần) while they’re still warm!

Video