Cherry & Dennis Helper Habitat

Vietnamese Tapioca Dumplings with Shrimp and Pork

越式水晶蝦豬肉粉粿

Vietnamese Tapioca Dumplings with Shrimp and Pork — finished dish

Total time: 75 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Chewy translucent tapioca wrappers hold a fully cooked shrimp and pork filling, finished with fragrant spring-onion oil.

01

Ingredients

Main ingredients

350 g tapioca starch
250 g small peeled shrimp
200 g pork belly
3 spring onions
2 shallots

Filling seasoning

1.5 tbsp fish sauce
1 tbsp sugar
1/4 tsp black pepper
1 tbsp cooking oil

Dough and scallion oil

220 ml boiling water
3 tbsp cooking oil
1/4 tsp salt

Vietnamese Tapioca Dumplings with Shrimp and Pork — ingredients

02

Tools

mixing bowl
saucepan
frying pan
wooden spoon
rolling pin
cutting boards
kitchen knife
slotted spoon
food thermometer

Vietnamese Tapioca Dumplings with Shrimp and Pork — tools

03

Steps

Vietnamese Tapioca Dumplings with Shrimp and Pork — Prepare shrimp and pork

Step 1

Prepare shrimp and pork

Devein, wash and dry shrimp; cut pork into small pieces using separate boards.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Cook the pork filling

Step 2

Cook the pork filling

Heat oil and cook the pork until browned and completely opaque.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Add shrimp and cook through

Step 3

Add shrimp and cook through

Add shrimp and seasoning; cook until opaque and the filling reaches 75°C, then cool.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Make spring-onion oil

Step 4

Make spring-onion oil

Slice spring onions and warm them in oil over low heat for 30 seconds, then remove from heat.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Scald the tapioca starch

Step 5

Scald the tapioca starch

Stir boiling water gradually into starch with a wooden spoon without touching the hot dough.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Knead a smooth dough

Step 6

Knead a smooth dough

When safe to handle, knead until smooth and pliable, adding a little warm water if dry.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Divide and roll wrappers

Step 7

Divide and roll wrappers

Divide into 24 pieces and roll each into a thin round wrapper.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Fill and seal dumplings

Step 8

Fill and seal dumplings

Add one small spoonful of cooled cooked filling, fold and pinch the edge firmly.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Boil water for batches

Step 9

Boil water for batches

Bring a large saucepan of water to a steady boil and cook in uncrowded batches.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Cook until translucent

Step 10

Cook until translucent

Simmer until dumplings float and turn evenly translucent, then cook two minutes longer.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Cool and drain

Step 11

Cool and drain

Lift with a clean slotted spoon into cool drinking water, then drain well.

Vietnamese Tapioca Dumplings with Shrimp and Pork — Coat with oil and serve

Step 12

Coat with oil and serve

Toss gently with spring-onion oil and serve only when the filling is piping hot.

Common mistakes

Touching the scalded dough too early.
Putting raw filling inside the wrappers.
Weak seals allow filling to escape.
Removing dumplings before translucent.

Tips

Pre-cook shrimp and pork to 75°C and cool fully; stir hot dough with a spoon first and boil dumplings until translucent.