Vegan Vietnamese dumplings- bánh bột lọc chay
Bánh Bột Lọc Chay- clear vegan dumplings from Vietnam. These transparent dumplings are made with tapioca flour and mung bean. They are delicious, chewy, fresh, and very light.
Ingredients for the dough
- 1.25 cups tapioca flour
- 1 cup boiling water or as required to make a smooth dough
Ingredients for the filling
- 1/4 cup split mung bean
- 1 shallot finely chopped
- 1 tablespoon finely chopped spring onion greens
- 1/4 teaspoon ginger powder
- Salt as per taste
- Ground black pepper as per taste
- 2 cups water
- 1 teaspoon vegetable oil/ any other cooking oil
Ingredients for chili oil
- 3 tablespoons vegetable oil/ canola oil
- 1 Thai red chili finely chopped
- 1/4 cup finely chopped spring onion greens
- 1 ltr ice-cold water
- Water for boiling the dumplings
Making the filling
Wash mung bean and soak in boiling water for around 30 minutes.
Put the soaked beans in a pot with around 2 cups of water. Cover the pan and cook until the mung beans turn mushy and the water completely dries. Once cooked, mash the bean with a spoon to make a smooth paste.
Heat 1 teaspoon oil in a pan. Add chopped shallots and saute for a minute. Add mung bean paste, salt, pepper, ginger powder, and spring onion greens. Mix well. Cook for a minute and then switch off the gas. Let the mixture reach room temperature.
Boil some water and salt in a large pot.
Divide the dough into small equal-sized balls. Grease your hands. Take one ball and flatten it by pressing between your palms to make a small disc.
Put a small portion of mung bean filling at the center of the disc. Lift one side of the disc and bring it over the filling to reach the other side. Pin the edges to seal the dumpling. Cover the dumpling with plastic wrap. Similarly, make all the other dumplings.
Put the dumplings in boiling water and cook until they start floating on the surface.
Pour ice-cold water into a large bowl. Transfer the cooked dumplings to this bowl and let them stay in it for about a minute or until they become translucent.
Take the dumplings out of water with a strainer and put on a serving plate. Pour chil
Pour chili oil and sauce on top. Gently mix to make sure the dumplings get evenly coated in oil and sauce. Serve immediately.
- Use very hot boiling water to make make the dough otherwise, it will not be possible to make a dough with tapioca flour.
- Seal the edges of the dumplings nicely. If you don't do that the filling will come out when you boil them.
- Keep the size of dumplings very small as these dumplings are very chewy and eating large chewy dumplings will be very difficult.
- Make sure that the chili oil is ready before you take out the dumplings on the plate and pour the oil immediately. Otherwise, the dumplings will stick to each other and the plate.
- The detailed recipe tips and tricks are given in the post above. Please follow them to make this recipe.
Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 87mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg