Vietnamese Tapioca Dumplings
Chewy tapioca dumplings filled with savory shrimp, steamed until translucent. A quick and satisfying snack or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 20g
Ingredients
- 1 cup tapioca starch
- ¾ cup boiling water
- ½ pound shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 2 stalks scallions, sliced
- 1 piece banana leaves or parchment paper
Instructions
- 1
In a bowl, mix 1 cup tapioca starch with 3/4 cup boiling water until a dough forms. Knead until smooth, about 2 minutes.
- 2
Toss 1/2 pound shrimp with 1 tablespoon fish sauce and 2 sliced scallions. Let marinate while you shape the dough.
- 3
Divide dough into 12 balls. Flatten each into a disc, place a shrimp piece in the center, and fold to seal. Pinch edges tightly.
- 4
Arrange dumplings on a banana leaf or parchment in a steamer. Steam over boiling water until translucent and shrimp is pink, about 10 minutes.
- 5
Serve warm, garnished with extra scallions if desired.
Tools you’ll need
- steamer
- mixing bowl
- rolling pin (or hands)
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