Vietnamese Tapioca Dumplings

To make it simpler, this Vietnamese tapioca dumplings recipe includes only 2 ingredients: tapioca starch and shrimp.

Full instruction: Vietnamese Tapioca Dumplings

• 400g (2 cups) tapioca starch
• 250ml (1 cup) boiling water
• 1/2 teaspoon salt
• 200g (1 cup) shrimp or pork

Full instruction: Vietnamese Tapioca Dumplings

 In a large mixing bowl, add the tapioca starch and salt. Mix the two ingredients thoroughly. This step guarantees that the seasoning is consistent in the dumpling dough.

Full instruction: Vietnamese Tapioca Dumplings

Slowly pour the boiling water, little by little, into the starch mixture while stirring continuously. As you pour the water, the starch will start to absorb it, forming a lumpy and uneven mixture.

Full instruction: Vietnamese Tapioca Dumplings

Knead the dough with your hands after you pour a litlle of boiling water in, then repeat 4-5 times until it comes together into a ball. Continue kneading for about 5-7 minutes or until the dough becomes smooth and elastic. The dough should be soft, pliable, and free from lumps. Total time to knead should be 10-15 minutes.

Full instruction: Vietnamese Tapioca Dumplings

Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Let the dough rest for at least 15-20 minutes at room temperature. Resting the dough allows the tapioca starch to fully hydrate, resulting in a smoother texture.

Full instruction: Vietnamese Tapioca Dumplings

Preparing a clean cutting board and dividing the tapioca dough into small pieces. Flattening the dough pieces and adding the desired fillings in the center. Folding and sealing the dumplings to create a half-moon shape.

Full instruction: Vietnamese Tapioca Dumplings

- Steaming: Line a steamer basket with banana leaves (if any) or parchment paper to prevent sticking. Place the assembled dumplings in the steamer basket, leaving some space between them. Bring water in the steamer to a boil and then reduce the heat to medium. Steam the dumplings for approximately 10-12 minutes or until they become translucent and cooked through. Carefully remove the dumplings from the steamer and transfer them to a serving plate.

- Boiling: Bring a pot of water to a rolling boil. Gently drop the assembled dumplings into the boiling water, ensuring they don't stick together. Cook the dumplings for about 5-6 minutes or until they float to the surface, indicating they are cooked. Use a slotted spoon to remove the dumplings from the water and transfer them to a serving plate.

- Serving: Serving the dumplings warm, topped with fried shallots with dipping sauce. Bite the dumplings slowly as they are quite chewy. Enjoy!

Full instruction: Vietnamese Tapioca Dumplings