Vietnamese Tapioca Water Dumplings

Name: Vietnamese Tapioca Water Dumplings
Yield: makes 32 small dumplings, to serve 4 as a light lunch, 6 to 8 as a snack
Ingredients: 3 tablespoons canola oil; 3 scallions, thinly sliced (white and green parts) (3/4 cup); 2 teaspoons canola oil; 2 tablespoons finely chopped shallot; 1/4 pound ground pork or minced pork shoulder; 1/4 pound medium shrimp, peeled, deveined, and cut into peanut-size pieces (3 1/2 ounces net weight) (reserve shells for stock, see Note); Scant 1/4 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 2 teaspoons fish sauce; 2 tablespoons sugar; 2 tablespoons fish sauce; 1 1/2 tablespoons unseasoned rice vinegar; 1/3 cup shrimp shell stock (see Note) or water; 1 to 2 Thai or serrano chiles, thinly sliced; 4 1/2 ounces (1 cup) tapioca starch; 3 ounces (2/3 cup) wheat starch; 1/4 teaspoon salt; 2/3 cup just-boiled water (see Note, page 23); 2 tablespoons canola oil

December 9, 2011

It is easy to overindulge in these chewy-soft dumplings because they slip right down your throat. Just as you are savoring the rich scallion oil, well-seasoned filling, and tangy-sweet-spicy dipping sauce, the dumpling is gone, and you must eat another. The skin of this central Vietnamese specialty is traditionally made of tapioca starch; I add a little wheat starch for firmness, lest the dough become unpleasantly rubbery. Some Viet cooks laboriously wrap each bánh bot loc in a banana leaf and steam them. I don’t have such patience and boil mine for the “naked” (tran) version. When peeling the shrimp, save the shells for a stock to use in the sauce.

Cooks' Note

To make shrimp shell stock, put the reserved shrimp shells in a small saucepan and add 1 cup water. Bring to a boil and cook for 5 minutes. Strain through a paper towel–lined mesh strainer and discard the shells. Cool before using in the sauce. Makes about 1/2 cup.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.