There's nothing quite like homemade Bánh Bột Lọc / Vietnamese Tapioca Dumplings. While restaurant versions are satisfying, making it at home lets you control the ingredients, adjust the flavors to your preference, and enjoy it fresh whenever the craving hits.

Bánh bột lọc are the most jewel-like of Vietnamese dumplings — translucent, chewy tapioca parcels that reveal their shrimp-and-pork filling like edible stained glass. The texture is uniquely satisfying: the dough has a bouncy, almost mochi-like chew that gives way to a savory, umami-rich filling. Dipped in nước chấm and wrapped in lettuce with fresh herbs, each dumpling is a perfect bite of contrasting textures and bright, balanced flavors.

Ingredients

  • For the dough:
  • 2 cups (250g) tapioca starch (plus extra for dusting)
  • 1/2 teaspoon salt
  • 1 cup (240ml) boiling water
  • For the filling:
  • 1/2 lb (225g) pork belly, cut into small cubes (1/4-inch)
  • 1/2 lb (225g) medium shrimp, peeled, deveined, and cut into thirds
  • 2 tablespoons shallots, finely minced
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • For serving:
  • Nước chấm (dipping fish sauce) with garlic and chili
  • Fresh herbs (cilantro, mint)
  • Lettuce leaves
  • Pickled jalapeños or fresh chili slices
  • Fried shallots (optional)

Instructions

1

Prepare the filling

In a bowl, combine pork belly, shrimp, minced shallots, fish sauce, sugar, and pepper. Mix well and let marinate 15 minutes.

2

Cook the filling

Heat 1 tablespoon oil in a skillet over medium-high heat. Add the filling and stir-fry 3-4 minutes until pork is cooked through and shrimp is pink. Remove from heat and let cool completely.

3

Make the dough

Place tapioca starch and salt in a large bowl. Make a well in the center and pour in the boiling water. Stir quickly with a wooden spoon until a shaggy dough forms. When cool enough to handle (about 2 minutes), knead with your hands for 3-4 minutes until smooth and elastic. The dough should be pliable and not crack when bent. If too dry, add hot water 1 teaspoon at a time. If too sticky, dust with additional tapioca starch.

4

Shape the dumplings

Divide the dough into 30-35 pieces (about 1 tablespoon each). Keep covered with a damp towel to prevent drying. Working with one piece at a time, flatten into a 3-inch circle (about 1/8-inch thick). Place 1-2 pieces of pork and 1 piece of shrimp in the center. Fold the dough over to create a half-moon shape. Pinch the edges firmly to seal. Place on a parchment-lined tray dusted with tapioca starch.

5

Steam the dumplings

Arrange dumplings in a single layer in a steamer basket lined with parchment or banana leaves (pierced with holes for steam). Steam over high heat for 8-10 minutes, until the dumplings become translucent and the dough is cooked through.

6

Alternative — boil

Bring a large pot of water to a boil. Drop dumplings in batches (don't overcrowd). Cook 3-4 minutes until they float to the surface and become translucent. Remove with a slotted spoon and brush with a little oil to prevent sticking.

7

Serve immediately

with nước chấm, fresh herbs, and lettuce leaves. The dumplings can be eaten as-is or wrapped in lettuce with herbs.

Our Tips

Bánh bột lọc ("filtered flour cake") is a specialty of central Vietnam, particularly Huế, where it was once part of the royal court cuisine. The name refers to the tapioca starch, which is "filtered" from cassava roots. These dumplings are a testament to Vietnamese culinary ingenuity — using a starch that's naturally gluten-free to create a dough that's more satisfying than wheat-based dumplings.

The dough is the trickiest part. Tapioca starch behaves differently than wheat flour: it needs boiling water to gelatinize the starch granules, which is what gives the dough its workable, pliable texture. If the water isn't hot enough, the dough will crack and fall apart. If it's too wet, it becomes a sticky mess. The key is to add the boiling water all at once and stir vigorously — don't add it gradually.

Banana leaves are the traditional wrapper for steaming, but parchment paper with holes works just as well. The banana leaves add a subtle fragrance that's lovely but not essential. For the boiled version, brush the cooked dumplings with oil immediately to prevent them from sticking together.