Rice Dumpling Cake

Bánh Bột Lọc

Inspired by:
Quan Ba Hue
No 109 Le Huan, Hue

Yields 6 Servings

Dough

2/3 c potato starch
1 ½ c wheat starch
½ c water, room temperature
2 c boiling water
¼ t salt
1 t vegetable oil
potato starch, as needed

Filling

¼ to ½ lb shrimp, 51/60, peeled, diced
½ lb pork, 80/20, ground
1 tsp salt
1 t sugar, granulated
1 t oyster sauce
½ t white pepper, ground
3 t vegetable oil

Dipping Sauce

3 t sugar, granulated
3 t fish sauce
2 t rice wine vinegar
2 t lime juice, fresh
3 cloves garlic , finely chopped
1/3 c water
1 bird’s eye chili , seeded and finely chopped

Garnish Suggestions

fried shallots
scallions, finely dice

For Dough

In large bowl, soft together the potato starch, wheat starch, salt. Add boiling water. Mixing thoroughly. Add extra potato starch, if needed to thicken so manageable. Add vegetable oil. Combine well. Combine with spoon until cool enough to knead with your hands. Knead into smooth ball. Cover with towel. Set aside.

For Filling

Mix ingredients until sugar is dissolved. Set aside

To Complete

Pull off pieces of the dough, between 1/3 and ½ oz each. Roll each into a ball and flatten with your hand to desired size. Evenly distribute the filling to the center of each dumpling. Fold them in half. Seal firmly by pinching or with or fork. In large pot, bring water to slow boil. Gently lower the dumplings in the water with slotted spoon. Cook until dumplings start becoming clear and float, about 10 minutes. Individually remove dumplings as they start floating.

To Serve

Serve warm.Garnish with scallions and fried shallots. Spoon dipping sauce over
dumplings.