Bánh bột lọc chay

Bánh bột lọc chay is a delightful vegetarian version of the traditional Vietnamese tapioca dumplings, filled with a savory mixture of mushrooms and vegetables. These translucent parcels are light, chewy, and perfect as an appetizer or snack, served with a tangy dipping sauce.

Ingredients

• Tapioca flour - 150 grams
• Water - 200 milliliters
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Carrot - 50 grams, finely diced
• Onion - 30 grams, finely chopped
• Spring onion - 2 stalks, chopped
• Vegetable oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chili sauce (for dipping) - to taste

Steps

1. In a pan, heat the vegetable oil over medium heat and sauté the onions until translucent.
2. Add the chopped mushrooms and diced carrot, cooking until soft, about 5-7 minutes.
3. Stir in the chopped spring onion, soy sauce, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let the filling cool.
4. In a bowl, mix the tapioca flour with water until a smooth dough forms. Let it rest for 10 minutes.
5. Divide the dough into small balls (about 20 grams each). Flatten each ball into a disc and place a spoonful of the filling in the center.
6. Fold the dough over to create a half-moon shape, sealing the edges well.
7. Bring a pot of water to boil. Gently add the dumplings and cook for about 7-10 minutes, or until they float to the surface.
8. Using a slotted spoon, remove the dumplings and let them drain on a paper towel.
9. Serve warm with chili sauce for dipping.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Low in calories, making it a great snack option.
• Rich in fiber from vegetables, promoting digestive health.

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