How to Make Tapioca Starch Dumplings

• 1

  Make the Filling

  Wash the shrimp, remove the heads and tails, and peel. Cut the pork belly into small, thin pieces.

  Then, marinate the shrimp and pork with 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of pepper, 1 teaspoon of fish sauce, and season to taste. Let it marinate for about 30 minutes to 1 hour for the shrimp and pork to absorb the spices.

  Place a pan on the stove, add 2 teaspoons of sugar and caramelize until golden brown. Then, add 2 tablespoons of cooking oil. When the oil is hot, add the pork and stir-fry until slightly firm, then add the shrimp and stir-fry together. Reduce the heat and simmer until the liquid thickens, then turn off the heat.

  
• 2

  Make the Dough

  Prepare a large bowl or basin, add 200gr tapioca starch, arrowroot starch and 1/2 teaspoon of salt, mix well. Then add boiling water and stir with a spoon. (The amount of water determines the chewiness or softness of the dumplings, so adjust the amount of water to your liking.)

  After the mixture is well stirred, add the remaining 170gr of tapioca starch. Because the dough is very hot, use heat-resistant gloves to knead the dough, or wait for it to cool down a bit before kneading thoroughly. Kneading while the dough is still hot will make it smoother and more pliable.

  When not wrapping the filling, cover the dough tightly to prevent it from drying out.

  
• 3

  Wrap the Dumplings

  Take a small piece of dough, roll it thinly to fit the palm of your hand, put the shrimp and pork filling in the center, then fold the dough in half, and press the edges firmly to prevent the filling from leaking out when boiling. Continue with the remaining dough and filling.

  
• 4

  Boil the Dumplings

  Bring a pot of water to a boil over medium heat, add 1 tablespoon of cooking oil and 1/2 teaspoon of salt. Prepare a bowl of cold water next to it. After the water boils, add the tapioca starch dumplings. When the dumplings float to the surface, they are cooked. Immediately remove the dumplings and place them in a bowl of cold water.

  Place another pan on the stove, heat the oil until very hot, add the chopped green onions and stir quickly, then turn off the heat. Remove the tapioca starch dumplings from the bowl of cold water, drain in a colander, then add them to the scallion oil, and toss to coat.

  
• 5

  Make the Dipping Sauce

  Mix as follows: 250ml warm water + 50gr sugar + 15gr fish sauce + juice of 1/2 lime, stir until dissolved, then add minced chili and garlic. Or mix according to the ratio of 1 fish sauce, 1 sugar and 3 cold water. If you like it saltier or less salty, adjust to your taste.

  
• 6

  Finished Product

  Arrange the tapioca starch dumplings on a plate, drizzle with scallion oil, and add some fried onions for extra aroma. Serve with dipping sauce. It’s very appealing and delicious.