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Vietnamese rice flour dumpling with translucent, soft dough

Vietnamese Rice Flour Dumplings

Vietnamese rice flour dumplings are a unique steamed dish, especially popular in the Central Vietnamese regions. The gluten-free rice and tapioca flour dough creates a soft, flexible, and slightly translucent texture, providing a special experience with every bite. The key to the dumpling's success is the right water temperature – the hot water activates the elasticity of the tapioca flour and helps the dough come together. Tip: work quickly with the dough, as it can easily crack when cooled. Always keep the remaining dough covered. This dish is a perfect choice for those following a gluten-free diet, and it can be enjoyed by everyone. Its light texture and rich filling make it a great appetizer or main course, perhaps as part of a themed Vietnamese dinner.

Prep Time 35 min
Preparation 15 min
Total 50 min
470 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Rice Flour
⭕ 50 g Tapioca Flour
⭕ 250 ml Hot Water
⭕ 150 g Shrimp
⭕ 100 g Ground Pork
⭕ 2 cloves Garlic
⭕ 1 Onion
⭕ 1 tbsp Fish Sauce
⭕ 1 tsp Sugar
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper
⭕ 1 tbsp Vegetable Oil

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    Preparation Steps

    1

    In a bowl, combine the rice flour and tapioca flour. Gradually add the hot water, mixing with a wooden spoon until the mixture starts to come together. Once it's cool enough to handle, knead by hand until you have a smooth, slightly sticky dough.

    2

    Clean and chop the shrimp into small pieces. Finely chop the onion and garlic. Heat the vegetable oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, then add the ground pork and shrimp.

    3

    Season with fish sauce, sugar, salt, and pepper. Cook for 4-5 minutes, or until the filling is cooked through. Set aside to cool.

    4

    Divide the dough into small portions and roll each portion into a thin circle. Place a teaspoon of filling in the center, fold in half, and press the edges to seal. Tip: The dough tends to dry out, so keep the unformed dumplings covered.

    5

    Steam the dumplings on parchment paper or banana leaf pieces for 10-12 minutes, until they become translucent and soft. Avoid overcrowding the steamer to prevent them from sticking together.

    6

    Serve the dumplings hot with soy sauce or Vietnamese fish sauce dipping sauce. Garnish with finely chopped scallions.

    7

    Tip: This dough is gluten-free, making it a great alternative for those with sensitivities. Make sure all other ingredients are also gluten-free.

    8

    The combination of rice flour and tapioca flour results in a pliable, translucent dough that is a hallmark of Vietnamese dumplings.