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Vietnamese tapioca dumplings with shrimp and translucent dough

Vietnamese Tapioca Dumplings with Shrimp

Vietnamese tapioca shrimp dumplings are a jewel of Vietnam's traditional gastronomy. These dumplings with their translucent, flexible dough are particularly popular among families in central and southern Vietnam, especially during festive occasions and in markets. The freshness of the shrimp, the aroma of garlic, and the unique texture of the tapioca dough together make this dish special. The secret to successful dumplings lies in making the dough with hot water – this makes the dough flexible and easy to shape. Tip: it is worth working quickly with the dough, as it may lose its stretchiness when cooled. This recipe is an ideal choice if you want to impress your guests with a light yet distinctive Asian dish. Serve with fresh green onions and dipping sauce – every bite is a little slice of Vietnam!

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

Servings: 4
⭕ 200 g Tapioca Flour
⭕ 160 ml Hot Water
⭕ 200 g Shrimp
⭕ 2 cloves Garlic
⭕ 2 Green Onions
⭕ 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

    Clean and peel the shrimp, then chop them into smaller pieces. Grate the garlic and thinly slice the green onions.

    2

    Heat a tablespoon of oil in a skillet, then sauté the garlic until fragrant. Add the shrimp, season with salt and pepper, then add the fish sauce and sugar. Stir-fry until the shrimp turns pink and fragrant. Set aside to cool.

    3

    For the dough, gradually pour the hot water into the tapioca flour while mixing. When it's cool enough to handle, knead it by hand until you get a flexible, slightly sticky dough.

    4

    Divide the dough into small portions and roll them out into circles. Place a portion of the shrimp filling in the center of each circle. Fold in half and press the edges firmly to seal.

    5

    Bring a large pot of water to a boil. Place the dumplings in the boiling water and cook until they float to the surface, then cook for an additional 1-2 minutes. Drain and drizzle with a little oil to prevent them from sticking together.

    6

    Garnish with finely chopped green onions before serving. Serve with a Vietnamese dipping sauce based on fish sauce – sweet, sour, and slightly spicy.

    7

    Tip: Using hot water is essential for achieving the perfect translucent dough – it activates the elasticity of the tapioca flour.

    8

    Thanks to the tapioca flour, the dough is slightly chewy, translucent, and adds a unique texture to this authentic Vietnamese dish.