Vietnamese crispy dumplings (bánh gối


Today it’s all about Vietnamese cuisine & the beautiful dish Bánh Bột Lọc. These vietnames clear dumplings are made of tapioca starch và a savoury filling, drizzled with green onion oil & a homemade dipping sauce. Just unbelievably beautiful and delicious! I tried to veganize this dish by staying as true to lớn the original recipe as possible & hope that you’re going to enjoy it.


As already mentioned these dumplings are made with tapioca starch & I have khổng lồ admit that I have never actively cooked anything using only tapioca starch before. Sure I have used tapioca starch in the kitchen before as a thickener for sauces or khổng lồ make vegan ‘cheese’ but I didn’t really know what else to bởi with it. That’s why I was so fascinated lớn read up on the way tapioca starch is used in many cuisines & how it can be turned into many exciting dishes, including these very beautiful clear dumplings, that today"s recipe post is all about.

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Traditionally, Bánh Bột thanh lọc are filled with shrimp & pork. Of course, we won’t be doing that here. But if you want, you can kiểm tra out your favourite Asian supermarket and see if they sell shrimp substitutes, there are some that come pretty close khổng lồ the real deal, you could use these as a filling for the dumplings. You can pretty much vary the filling of these dumplings as you like: mung beans, mushrooms, vegan minced meat, the mentioned vegan shrimp, everything is possible and tastes super delicious.


Furthermore, in the original, the filling is dyed orange with annatto oil, so that the dumplings are a real eye-catcher after cooking, because the orange filling shines through the transparent wrapper. Annatto is a spice derived from the achiote tree and is used in Vietnamese và some other national cuisines as well as in the food industry as a powerful food coloring. I personally love lớn discover & try out new spices and ingredients lượt thích annatto for instance. That"s why I went to my local Asian market and got myself some annatto seeds. The annatto oil is very easy to lớn make at home, for this recipe you simply heat 1 tablespoon of annatto seeds with 3-4 tablespoons of oil in a small saucepan until the oil has turned dark orange, then sift the annatto seeds và the oil is ready khổng lồ be added into your filling.



You absolutely don’t have khổng lồ get the annatto seeds và make the oil, the recipe works fine without it, but I think it is important to be aware of the traditional preparation of a dish in order khổng lồ cook it, adapt it or whatever. Plus it is quite exciting khổng lồ get khổng lồ know new ingredients and new ways of preparation và to expand ones culinary know-how more and more.

Another very important ingredient in Vietnamese cuisine is fish sauce. It is used in almost all the dishes and is a key ingredient in Vietnamese cuisine. Vegan fish sauce is still a pretty new thing và there aren’t as many options out there và the exact fish sauce taste can"t be recreated in vegan alternatives (at least so far) however the basic idea of fish sauce, namely lớn give the respective dish an additional umami flavour works quite well with a vegan NOfishsauce. You can get NOfishsauce in any well-stocked supermarket or organic food store OR if you are willing lớn experiment, you can make it at trang chủ by yourself with this simple recipe.

To make the NOfishsauce at home you need:

1 litter of water

6 cloves of garlic, crushed

1 onion, roughly chopped

10 dried shiitake mushrooms

2 nori sheets

60ml soy sauce

2 ½ tbsp salt

2 tsp rice vinegar

½ tsp rice flour (if you don’t have it at home, you can just skip it)

1) Put all ingredients in a pot. Bring to a boil once, turn down the heat và let simmer until the liquid has reduced by half.

2) Put a lid on the pot. Let cool at room temperature, then refrigerate overnight.

3) The next morning strain the sauce, you can pick out the mushrooms và use them for another dish. Fill the sauce into sterile bottles, it will keep in the refrigerator for up lớn 2 weeks.

The fish sauce also acts as a sauce for dipping or pouring in this dish. The NOfish-dipping-sauce is boiled with a little sugar, water và white vinegar khổng lồ a sauce, before serving finely chopped garlic, chili flakes or fresh chilies are added lớn the sauce. & Tada! The perfect dipping sauce is ready.

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These dumplings are very special và may not be to lớn the likes of everyone, as the texture of the tapioca dough is very peculiar & somewhat slippery. But I can really only recommend it khổng lồ everyone lớn at least try them, this is definitely something that you most likely have never tasted before, và on đứng đầu of that it’s just incredibly delicious. So there"s really not much more lớn say except let"s go! check out the recipe below, give it a try and feel không lấy phí to let us know what you think of it.

Ingredients for the dough:

200g tapioca flour/starch

175g boiling water

For the filling

1EL chili oil or sesame oil for frying

300g meat and/or shrimp substitute of your choice (or mushrooms, beans, lentils...), finely chopped

2 thai chilies, finely chopped

2cm grated ginger

5 cloves of garlic, finely chopped

2EL NOfishsauce

2EL soy sauce

1EL agave syrup or sugar

1 handful coriander, finely chopped

juice of 1 lime

For the spring onion oil

1tbsp oil

2 spring onions, chopped

a little salt

For the NOfish-dipping-sauce

35g NOfishsauce

40g sugar

70g water

23g trắng vinegar

1) For the spring onion oil, put the spring onion, oil and salt in a bowl & microwave for 30-60 seconds. If you don"t have a microwave, heat the onions & oil in a pot for 30 seconds. Phối aside.

2) For the NOfish-dipping-sauce, place all ingredients in a saucepan and heat it up. Stir until the sugar has dissolved. Once the liquid starts khổng lồ boil, remove from heat và let cool.

3) In a frying pan, heat 1tbsp oil. Sauté chilies with garlic and ginger. Showroom meat/shrimp substitute/mushrooms/beans và sauté everything for 1-2 minutes. Season with NOfishsauce, soy sauce, salt, agave syrup và black pepper. Remove from heat, mix in cilantro and lemon juice. Allow khổng lồ cool.

4) For the dough phối flour và boiling water in a bowl with a wooden spoon. Then pour onto the working surface and knead well, if necessary địa chỉ some additional tapioca flour if the dough is too sticky.

5) Now cut off a small piece of the dough và shape into a flat circle (Ø5cm) with your fingers. Put about ½ tsp of the filling inside và seal the dumpling shut. Continue lượt thích this until the dough is used up.