🥟 Vietnamese Rice Paper Dumplings (Bánh Bột Lọc Chay)

✨ What Makes It Unique:

• Tapioca starch dough creates translucent, chewy dumplings
• Filled with fragrant mushrooms and tofu
• Traditionally steamed in banana leaves for aroma (optional)

🛒 Ingredients (Makes about 12 dumplings)

For the Dough:

• 1 cup tapioca starch
• ½ cup boiling water
• 1 tbsp vegetable oil
• Pinch of salt

For the Filling:

• 1 cup mushrooms (shiitake or oyster), finely chopped
• 100g firm tofu, crumbled
• 2 shallots or 1 small onion, minced
• 2 garlic cloves, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sugar
• 1 tsp vegetable oil
• Fresh ground black pepper

For Wrapping:

• Banana leaves (optional) or parchment paper
• Extra tapioca starch or cornstarch for dusting

🍳 Instructions

1. Make the Dough:

• Place tapioca starch and salt in a mixing bowl.
• Carefully add boiling water a little at a time, stirring with a wooden spoon until it forms a sticky dough.
• Add oil and knead until smooth and elastic. If too sticky, add a bit more starch.

2. Prepare the Filling:

• Heat oil in a pan over medium heat.
• Sauté shallots and garlic until fragrant.
• Add mushrooms and tofu, cook until mushrooms are soft and liquid evaporates.
• Season with soy sauce, sugar, pepper. Remove from heat and cool.

3. Form Dumplings:

• Divide dough into 12 equal balls.
• Roll each ball into a thin oval (about 3-4 inches long) on a starch-dusted surface.
• Place about 1 tbsp filling in the center of each oval.
• Fold dough over filling, pinch edges to seal tightly.

4. Steam Dumplings:

• If using banana leaves, line steamer with leaves; otherwise use parchment or lightly oil the steamer.
• Steam dumplings for about 8–10 minutes until translucent and slightly glossy.

💡 Serving Suggestions:

• Serve with a side of vegan nuoc cham dipping sauce (lime juice, soy sauce, sugar, garlic, chili)
• Garnish with chopped herbs like cilantro or mint