Vietnamese Clear Dumpling Recipe

Vietnamese Clear

Dumpling Recipe 


  • Shrimp 150 gr
  • Pork 150 gr
  • Tapioca starch 400 gr
  • Green onion 2 branches
  • Chili powder 1 tbsp
  • Cooking oil 10 tablespoons
  • Fish sauce 2 tablespoons


  1.  Clean meat and shrimp to remove fishy smell, cut the meat into small pieces for filling
  2.  Take shrimp, marinated meat with 1 teaspoon salt, 3 teaspoons sugar, 1/2 teaspoon MSG, 1 teaspoon seasoning and 1/2 teaspoon pepper, mix well to infuse the flavor taste and marinate them for 20 minutes
  3.  Saute shrimp and meat until cooked
  4.  Put 400g of tapioca starch in a bowl, make a hole in the center and boil about 150ml of water. Wait for the water to boil, pour it slowly into the concave hole, divide it into each pour, about 100ml of boiling water each time. Then, carefully use a spoon to quickly mix the dough, then knead the dough with your hands. If the dough is still dry during the kneading process, add more water. Do the same until the dough becomes a smooth, non-sticky mass.
  5.  After the dough is finished kneading, to make the crust, take a small piece of dough about the size of a ball or a little larger, round it and flatten it. Then, gently put the filling including meat and shrimp in and then use your hands to squeeze the edges of the cake together tightly so that when boiling the cake, it does not burst.
  6.  Boil the cake with 500ml of water and 1 tablespoon of cooking oil to boil, until the cake is clear, take out a bowl of water to soak for 2 minutes and then present it on a plate.
  7.  Better when used with dipping sauce.

1 comment

Tan Nguyen

Tan Nguyen

Very helpful!

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