A vegan dumplings recipe from Vietnam, Ban Bot Loc Chai is made with tapioca flour and mung bean. These delicious dumplings are chewy, fresh and very light.
Amit is a great fan of dumplings which encourages me to keep on searching for new dumpling recipes.
A few months ago I came across a very interesting dumpling recipe from Vietnam-Banh Bot Loc Chay. These dumplings are transparent and look so great that I couldn’t stop myself from trying them.
Banh Bot Loc Chay is generally made during the full moon and new moon day in Vietnam when most of Buddhist monks eat only vegetarian food. They sometimes don’t even use garlic and onion but in this recipe, I have used shallots.
Such recipes which are prepared on some special, pure occasions really fascinate me a lot.
This is a dish which I tried just because it looks great; I was not much concerned about the taste. Thankfully they taste amazing too. Now it’s my favorite dumpling recipe.
Amit loved them so much that he requested me to make a bucket full next time :). It’s his way of telling that he loved the food.
These dumplings made with Tapioca starch has very subtle flavors and is served with a very light and basic but tasty sweet sauce which goes really well with these chewy dumplings. So if you make Banh Bot Loc Chay don’t miss to make the super quick and easy sauce which I have shared in the recipe.
These dumplings are kept in ice-cold water for a few minutes after boiling which makes them transparent. They are not served hot so you don’t need to re-heat them after taking out of the ice water.
Vietnamese cuisine is considered to be one of the healthiest cuisines in the world. It has very fresh flavors and is generally very light and delicious.
I am really looking forward to trying more Vietnamese recipes and will share with you too. Please let me know what’s your favorite cuisine and also the dish you the most in that cuisine.
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How to make Vegan Vietnamese Dumplings?
Preparation time: 40 minutes + lentil soaking time
Making time: 30 minutes
Total time: 1 hour 10 minutes + lentil soaking time
Ingredients for dough:
- Tapioca flour: 200 gms
- Boiling hot water: around ½ a cup + 1 tablespoon
Ingredients for filling:
- Split mung beans: ¼ a cup
- Finely chopped shallot: 1
- Finely chopped spring onion: 1 tablespoon
- Salt: ½ a teaspoon/ as per taste
- Pepper: ¼ a teaspoon/ as per taste
- Ginger powder: ¼ a teaspoon
- Water: 1 cup
Ingredients for scallion oil:
- Chopped spring onion: ¼ a cup
- Finely chopped fresh red chili: 1 teaspoon/ as per taste
- Vegetable oil: ¼ a cup
Ingredients for sauce:
- Soya sauce: 1.5 tablespoons
- Brown sugar: 1.5 tablespoons
- Water: 3 tablespoons
- Wash the mung beans nicely and let it soak for at least 1 hour. After 1 hour, put it in a pan, add water and let it boil for around 25-30 minutes or until the mung beans is nicely cooked and can be mashed easily.
- Once the mung bean is ready, switch off the gas and mash it to make a smooth paste.
- Heat oil in a pan, add chopped shallots. Fry for 2-3 minutes and then add in the spring onions. Saute for a minute and then add in the mashed mung bean, salt, pepper, and ginger powder. Mix everything nicely and then switch off the gas. Let the mixture reach room temperature.
- For the dough take out around 3 tablespoons of tapioca flour and add 1 tablespoon of boiling water to it. Mix it to make a paste. Now add this paste to the remaining flour and mix. Slowly add water and start kneading. Managing tapioca flour is tough as it becomes very sticky so don’t add all the water at one go. Add more flour or water, as required and knead till you get a smooth dough. You don’t need to give resting time to Tapioca dough so start making the dumplings but since this dough gets dry very easily, keep it covered under a damp cloth.
- Take a small portion of the dough and make a disc out of it by pressing between your palms.
- Put a small ball of mung bean paste at the center of the disc. Roll over the other end and seal by pressing between the fingers. Cover it with a damp cloth and make all the other dumplings in a similar way.
- Boil water in a pot and add ½ a teaspoon of salt to it.
- Add the dumplings to the boiling water and cook for around 5-6 minutes or till they start floating on the surface.
- Fill a large bowl with ice cold water, once the dumplings are cooked, shift them to this bowl. Keep them in cold water for around 4-5 minutes or till the edges become transparent.
- Strain them out and put on a serving plate.
- For the scallion oil, heat ¼ cup of oil in a pan and add the chopped spring onions and red chilies. Saute for a minute and then pour over the dumplings.
- Put all the ingredients given under sauce in a bowl and mix well till the sugar gets dissolved. Your sauce is ready.
- Now either pour the sauce over dumplings or just serve it on the side. Dip your dumplings in the sauce and enjoy!