Bánh bột lọc is a Vietnamese dumpling made from a translucent tapioca starch dough wrapped around whole shrimp and a little minced chicken, then steamed. Once cooked, the dough turns glassy and lets the orange shrimp glow through it.
Mix the tapioca starch with the salt, then quickly stir in the boiling water a little at a time; knead until the dough turns translucent and workable.
Mix the minced chicken with the spring onion, fish sauce and pepper, then shape into small portions, each to be paired with a shrimp.
Pinch off small pieces of dough and flatten them in your palm, place a shrimp and a little of the chicken mixture in the centre, then close and shape into a small parcel.
Line the steamer basket of the pressure cooker with baking paper, arrange the dumplings without sealing the lid, and steam for 10 minutes; the dough turning translucent means they are done.
If the water cools down while you knead the tapioca dough it can crack, so stir quickly as soon as you pour in the boiling water. Do not stack the dumplings while steaming or they will stick together. Allergens: 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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