Transparent Vietnamese Vegan Dumpling (Bánh Bột Lọc Thuần Chay)

(Source: Nội Trợ)

Method 1:

Filling: Marinate vegan shrimps with vegan fish sauce, salt, mushroom seasoning, onion, and garlic to taste. Sautée.

Dough: In a pot, mix tapioca flour with cool water and a pinch of mushroom seasoning. Stir on low heat until there’s no more liquid. Cover the dough with some dry flour. Divide into small balls, about the size of a cherry. Dip into dry flour (so the dough won’t stick). Roll the dough thinly. Place 1 vegan shrimp in the middle. Fold and seal the edges.

Now boil the dumplings. When the dumplings surface on top, take them out and put in a big bowl or container of cool water. When the dumplings look transparent, remove and put in a colander to drain off the water. Display on a plate. Put some spring onion oil mixture on top. The transparent dumplings are ready to be served!

Method 2:

Ingredients:

• 300 g rice flour
• 300 g vegan shrimp
• 50 g tapioca flour
• 2 stacks of banana leaves
• 1 lime or lemon
• ½ teaspoon salt
• ¼ teaspoon mushroom seasoning
• Vegetable oil
  

Directions:

Dough: Mix well 1 cup flour, 2 cups water, mushroom seasoning, salt, and vegetable oil. Sift the flour mixture. Put in a pot of water and cook on high heat. Stir frequently until the flour is no longer a liquid; turn off the heat. Continue to stir for smoother and cooler dough.

Filling: Mince vegan shrimps. Add to the skillet 1 tablespoon of vegetable oil and finely chopped onion. Add vegan shrimps to the skillet; stir well. Add seasoning for taste. Stir-fry until the mixture is dry. Turn off the heat.

How to fold the dumpling: Tear banana leaves off lengthwise, about 25 centimeters. Blanch briefly in boiling water. Wipe dry. Arrange 1 leaf vertically, then another leaf on top of it horizontally. Spread some vegetable oil on the leaves (for ease to remove them later). Drop 1 tablespoon of dough onto the leaf and spread it in rectangular shape. Put vegan shrimp filling in the middle, horizontally. Fold the 2 leaves together, and pinch of the edges. Use a roller to roll the dough thin and even.

Put them in the steamer. Steam for about 10-15 minutes.

Decoration: Remove the banana leaves and arrange onto a plate. Enjoy with vegan dipping sauce.