Dairy-Free Vietnamese Tapioca Dumplings (Banh Bot Loc)

Ingredients

• 2 cups Tapioca starch
• 1 cup Boiling water
• about 225 g Shrimp
• about 225 g Ground pork
• 2 medium Shallots
• 3 tablespoons Fish sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Sugar
• 0.25 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 3 tablespoons Fish sauce (dairy-free)
• 2 tablespoons Lime juice
• 1 tablespoon Sugar
• 0.25 teaspoon Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare dough: In a large bowl, combine tapioca starch and salt. Gradually add boiling water and mix until a dough forms. Knead until smooth. Let rest for 15 minutes.
2. 2Prepare filling: Heat vegetable oil in a skillet. Add minced shallots and cook until fragrant. Add ground pork and shrimp and cook until browned. Stir in fish sauce, soy sauce, sugar, and black pepper.
3. 3Divide dough into small portions. Flatten each portion and place a spoonful of filling in the center. Fold and seal to form dumplings.
4. 4Bring a pot of water to a boil. Add dumplings and cook until they float to the surface, about 5-7 minutes.
5. 5Prepare dipping sauce: Combine dairy-free fish sauce, lime juice, sugar, and red pepper flakes.
6. 6Serve dumplings with dipping sauce.

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