Bánh Bột Nếp Nhân Thịt

Bánh Bột Nếp Nhân Thịt is a delightful Vietnamese snack featuring soft, chewy rice flour dough filled with savory minced pork. This Paleo version maintains the essence of the traditional dish while adhering to a grain-free lifestyle.

Ingredients

• Rice flour - 200 grams
• Tapioca flour - 50 grams
• Warm water - 150 ml
• Ground pork - 150 grams
• Shallots - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Fish sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - for frying

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, and salt. Gradually add warm water and knead until a smooth dough forms.
2. In a skillet over medium heat, melt a small amount of coconut oil. Add chopped shallots and minced garlic, sautéing until fragrant.
3. Add the ground pork, fish sauce, salt, and black pepper to the skillet. Cook until the pork is fully cooked, about 5-7 minutes. Remove from heat and let it cool slightly.
4. Divide the dough into small balls, roughly the size of a golf ball. Flatten each ball into a disc about 1/4 inch thick.
5. Place a spoonful of the pork filling in the center of each disc. Carefully fold the edges over the filling to form a dumpling shape, sealing the edges by pinching them together.
6. In a skillet, heat coconut oil over medium heat. Fry the dumplings on each side until golden brown and crispy, approximately 3-4 minutes per side.
7. Remove from heat and drain on paper towels. Serve warm.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in protein from the pork filling, supporting muscle health.
• Gluten-free and grain-free, suitable for Paleo diets.

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