Bite size clear dumpling wrapped with prawn
For the dough
350g tapioca flour
480g cold water
1/2 teaspoon of salt
2 tablespoon of oil
30 piece of parchment paper cut in size 15cm x 15cm
2 teaspoons of Yeo brand sesame oil + 1 teaspoon of water: to brush the parchment paper.
For the fillings
50 uncooked school prawn, peeled, deveined and cut into small pieces
200gr pork belly, cut into small strips
1 cup of diced onion
1 cup of diced spring onion
2 table spoons of Squid brand fish sauce
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of oil
For the sauce (nuoc mam)
2 tablespoons of Squid fish sauce
1 teaspoon of sugar
1 teaspoon of lemon juice
Step 1: Cook the fillings
Marinade pork belly and prawn with fish sauce and pepper plus 1 tablespoon of chopped onion. Leave in the fridge for 1 hour
Fry the rest of the onion in hot oil on low heat until the onion turn transparent, add meat and prawn, keep the low heat, stir until the pork is cooked (about 10 minutes), then stir in spring onion before take it off the stove. Drain out any sauce and oil, then the filling is ready to wrap.
Step 2: Making dough:
Combine all the ingredients, except for the sesame oil. Mix well, leave for 3 hours or overnight.
Half-cook the mixture on low heat (about 10 - 15 minutes). When the dough is incorporated, get off the heat and it is ready to wrap
Step 3. Making the sauce:
Combine all the ingredients plus the sauce and oil drained out from the prawn and meat cooked in step 1. This is sauce recipe is traditional Vietnamese for accompanying clear dumpling
4. Wrap the dumplings:
Slightly brush parchment paper with mixture of sesame oil and water.
Place 2 tablespoon of dough, press 1 tablespoon of filling in the centre of the dough.
Fold the paper in half with the dough inbetween, use fingers to hold the dough while rolling the paper to make a cylinder. Then fold the two ends.
Make about 30 dumplings
5. Steam dumplings: bring water to boil before place dumplings in the steaming pot. Steam on medium heat for 10 – 15 minutes or until the dough turns clear.
Serve with fish sauce and chopped Vietnamese mint
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