Vietnamese Gluten-Free Caramelised Chicken & Prawn Dumplings| Bánh Bột Lọc| 越式焦糖雞蝦餃的做法

Introduce the recipe for Banh Bot Loc, a Vietnamese dumpling.

Yield about 2 servings as a filling dish or 4-5 servings as a snack.

Prepare the wrappers with 400g tapioca flour and 250-270ml boiling hot water.

Make mo hanh by washing 3 stalks of spring onions, cutting them into rings, and sautéing in 2-3 tbs of flavour neutral oil over high heat for about 1 minute until softened.

Transfer the sautéed scallions to a bowl and let cool.

Cut 180g chicken breast into small pieces, roughly the size of a pinkie segment.

Prepare 180g prawns by removing legs and leaving the shell on; cut into 2-3 pieces using scissors, discarding the tail.

Heat 2 tbs canola oil in a skillet until hot, checking with a wooden stick for frying temperature.

Add 1 tsp hot dieu mau/annato seeds to the hot oil, cover, and wait for popping sounds before removing from heat and straining the oil into a container.

In the same skillet, add more cooking oil, turn heat to high, and stir-fry chopped garlic until golden.

Add chicken pieces and sauté until cooked through, then add prawns, ensuring not to add them too early to avoid shrinking.

Add 2 tbs sugar and 2 tbs fish sauce, stir-frying until the sauce vaporizes and sticks to the meat and prawns.

Transfer the filling to a bowl and mix in the prepared food coloring for a more appealing finish.

Divide the tapioca starch into two portions (150g and 250g).

Heat water to boiling, ensuring at least 250ml remains after evaporation.

Add boiling water to the 150g tapioca starch and stir vigorously for half a minute, then gradually add the remaining starch while kneading until the dough comes together.

Cover the dough with cling foil to prevent drying out.

Roll out a piece of dough the size of a table tennis ball to about 1-1.5mm thickness, aiming for a round shape.

Place filling in the center, fold the wrapper in half, and crimp edges with a fork to seal.

Optionally, use a mug to cut out a perfectly round wrapper before crimping.

Repeat until all dough is used.

Boil water in a pot, add dumplings, and cook for 5 minutes until translucent.

Use a spider to remove dumplings and place them on a greased plate to prevent sticking.

Top with mo hanh and serve with a fish sauce dip.

Equipment Needed

Spice Level:

Dietary

Allergens