Learn the art of making delicious, authentic Hue-style clear dumplings

Hot and steamy, these clear dumplings are slightly chewy, with a rich shrimp and pork filling that's irresistibly delicious.

The scent of cassava flour, the coolness, and the delicate clarity of the dumplings. The soft flour, when bitten into, reveals its chewy, delicious, and enticing taste, blending with the refreshing flavor of shrimp, the rich, fatty taste of meat and fat, the fragrant flavor of cilantro, scallions, and the sophisticated, rich, and delicate spicy and sour taste of the dipping sauce, embodying a beauty that is both sophisticated and rustic, close and familiar.

Ingredients for making clear dumplings (for 4 people)

- 400g tapioca starch

- 50g cassava flour

- Pork belly

- Fresh shrimp

- Wood ear mushrooms

- Boiling water (required)

- Herbs: Dried shallots, scallions, coriander

- Seasonings: Fish sauce, salt, pepper, chili

How to Make Delicious Clear Dumplings

Step 1: Making the filling Pork belly, wood ear mushrooms finely chopped, marinate with salt, pepper, fish sauce, finely chopped scallions. Remove the heads and tails of the shrimp, peel off the shells. Divide the dried shallots into 2 parts, thinly slice one part, and finely chop the other part.

Saute the chopped shallots until fragrant, stir-fry the minced meat, wood ear mushrooms until cooked, then add the shrimp, stir-fry over high heat until the shrimp turn pink.

Step 2: Making the dough

Making the Dough: - Mix 200g tapioca starch + 50g arrowroot starch and ½ tablespoon salt, add about 250ml of hot water (100 degrees), stir well. Wait until the mixture is well stirred, then add the remaining tapioca starch, mix well. Knead by hand until the dough is smooth and not sticky.

- After kneading the dough well, divide it into small pieces, sprinkle some tapioca starch on the table, place the dough on top and roll it out thinly. Use a round mold or the mouth of a glass to cut circles (this method is fast and neat). Place the meat and a shrimp in the middle of a piece of dough, fold in half and press the edges firmly.

- Boil a pot of water with ½ tablespoon salt, 1 tablespoon cooking oil, boil over medium heat. When the water boils, add the cakes to cook. When the cakes float, cook for another 5 minutes until the cakes are cooked. Then remove the cakes and place them in a bowl of cold ice water for 1 minute before transferring them to a plate. Soaking in cold ice water helps the cakes become firmer and chewier.

- Place a pan on the stove, add 2 tablespoons of oil, wait for the oil to heat up, then add the scallions and sauté for 30 seconds. Then add the cakes and gently stir to make the cakes shiny and attractive, and fragrant.

Step 3: Prepare the Dipping Sauce

Prepare the dipping sauce mixture consisting of good fish sauce: sugar: filtered water: lime juice in a ratio of 2:2:8 tablespoons:1/2 lime, add some finely chopped fresh chili without seeds, heat on the stove until warm.

With the delicious tapioca dumpling recipe above, you can see through the clear, smooth, and refreshing layer of dough, you can see the fresh pink, rich, and fatty filling, which is so attractive that it seems to be inviting all the senses that no one can refuse...

In Hanoi, if you want to enjoy tapioca dumplings without having to prepare them yourself, you can visit the Mâm Buffet restaurant. Besides, with a rich buffet menu of Vietnamese dishes, it will leave an unforgettable impression on diners.

Guests visiting Mâm Buffet Trần Nhân Tông Restaurant in Hai Bà Trưng District will find it extremely exciting to be in a luxurious space with a frontage of large white glass walls overlooking the picturesque Trần Nhân Tông street.

>>> Get special offers when you visit Mâm Buffet this month HERE.

Contact information:

Mâm Buffet Restaurant - No. 67, 69 Trần Nhân Tông, Hai Bà Trưng District, Hanoi

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