Dumplings and filled pastries
Bánh bột lọc are Vietnamese dumplings made with a translucent tapioca-starch dough filled with whole shrimp and a small amount of ground chicken, then steamed. Once cooked, the glassy dough shows the shrimp’s orange color through the wrapper.
Mix the tapioca starch with the salt. Gradually pour in the boiling water, stirring quickly. Knead until the dough becomes translucent and pliable.
Mix the ground chicken with the scallions, fish sauce, and black pepper. Divide into small portions; you will place one shrimp alongside each portion.
Pinch off small pieces of dough and flatten each into a round in your palm. Add one shrimp and a little chicken filling to the center, seal, and shape into a ball.
Line the steamer basket of a pressure cooker with parchment paper and arrange the dumplings without stacking them. Steam for 10 minutes without closing the lid; the dough is cooked when it turns translucent.
If the water cools too much while kneading the tapioca dough, it may crack; stir quickly as soon as you add the boiling water. Do not stack the dumplings in the steamer, or they may stick together. Allergen: Contains shellfish (shrimp) and fish (fish sauce).
Tapyoka nişastası yerine mısır nişastası kullansam hamur yine aynı şekilde saydamlaşır mı, yoksa tarifte yazan 10 dakikalık buharda pişirme süresi bu durumda biraz değişir mi acaba?
Mısır nişastası aynı camsı görünümü vermez, hamur daha mat ve gevrek kalır; tapyoka nişastasını bulabiliyorsanız o sonuç için şart, pişirme süresi ise nişasta türünden bağımsız yaklaşık aynı kalır.
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