Bánh Bột Lọc Chay

Bánh Bột Lọc Chay is a delightful vegan variation of the traditional Vietnamese tapioca dumplings, filled with a savory mixture of mushrooms and vegetables. These translucent dumplings are steamed to perfection, offering a chewy texture and a burst of flavor in every bite.

Ingredients

• Tapioca flour - 150 grams
• Water - 200 ml
• Shiitake mushrooms - 50 grams, finely chopped
• Carrot - 1 medium, finely diced
• Green onion - 2 stalks, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for greasing

Steps

1. In a mixing bowl, combine tapioca flour and water, stirring until a smooth dough forms.
2. Cover the dough and let it rest for 20 minutes.
3. In a skillet over medium heat, add vegetable oil and sauté the chopped shiitake mushrooms and diced carrot for about 5 minutes until softened.
4. Stir in the chopped green onion, soy sauce, sesame oil, salt, and black pepper, and cook for another 2-3 minutes. Remove from heat and let the filling cool.
5. Divide the dough into small balls (about 25 grams each). Flatten each ball into a thin disc in the palm of your hand.
6. Place a spoonful of the vegetable filling in the center of each disc and fold the dough over to form a half-moon shape, sealing the edges by pinching them together.
7. Grease a steamer basket with a little vegetable oil and arrange the dumplings in a single layer, ensuring they do not touch.
8. Bring water to a boil in a pot, then place the steamer basket above the boiling water, cover, and steam for about 15 minutes.
9. Once cooked, carefully remove the dumplings and serve warm with soy sauce or a dipping sauce of your choice.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 36 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.2 L

Health Benefits

• Rich in fiber which aids digestion.
• Low in calories, making it a suitable option for weight management.

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