Chewy, savory dumplings made with a mixture of Banh Bot Loc flour, pork belly, and shrimp, served with a spicy, sweet fish sauce dip. This dish features a unique texture and flavor profile, enhanced by the use of various seasonings.
1: Slice your pork belly into small pieces. Add your half of seasonings: fish sauce, sugar, MSG, minced garlic, minced shallots, and paprika. In a separate bowl, add sliced shrimp and the other half of the same seasonings. Set aside.
2: In a large skillet, heat 2 tablespoons of cooking oil over medium high heat.
3: Add your sliced pork belly. Cook until no longer pink - approximately 2-3 minutes.
4: Add your sliced shrimp. Sauté for 1 minute.
5: Continue to cook for another 2-3 minutes or until your protein is fully cooked. Turn off the stove and allow to cool.
6: Begin by prepping your dumpling wrapper according to package instructions. Add flour and salt to a mixing bowl, slowly add 2 cups of boiling water as you stir the mixture with a rice paddle. Once your batter reaches a dough-like consistency, knead with your hands (be careful, it is hot). Continue to knead until your dough is smooth - approximately 5 minutes.
7: Add your dough to a plastic bag to prevent drying as you make the dumplings. Take a small piece of dough and form it into a flat circle.
8: Add about 1 teaspoon of filling, fold the wrapper in half, and seal the top by pinching the edges. Set aside until all dumplings are made.
9: In a small pot, add water over high heat and wait until it boils.
10: Prep a separate ice bath while you wait.
11: Add your dumplings into the boiling water and wait for them to float to the top - 3 to 5 minutes.
12: Scoop the cooked dumplings out and add to an ice bath to stop cooking. Drain and set on a plate for serving.
13: Top the dumplings with fried shallots and scallion oil. Serve with a side of Nuoc Mam.
