How to Make Delicious Shrimp and Pork Tapioca Dumplings Using Rice Paper Like at the Restaurant

How to make shrimp and pork tapioca cake

• 1

  Prepare the ingredients

  First, rinse the shrimp with salt water to reduce the fishy smell. Then, remove the shrimp heads, peel them, and remove the black vein on the back of the shrimp. Next, cut the shrimp into small cubes.

  After purchasing the pork belly, remove the skin and wash it thoroughly, soak it in diluted salt water for about 5 minutes to eliminate any unpleasant odor. Then, cut the pork into small cubes as well.

  Note:

  • To make peeling shrimp easier, you can place the shrimp in the freezer until slightly frozen; the shells will come off easily.
  • In addition to diluted salt water, you can use other ingredients such as white wine, vinegar, lemon, ginger, etc., to eliminate the unpleasant smell of the pork.

  See details: How to remove the smell from pork

  

  
• 2

  Marinate the shrimp and meat filling

  Put the diced shrimp and meat into a bowl.

  Add 1 teaspoon of minced shallots, 1 teaspoon of minced garlic, 2 tablespoons of fish sauce, 2 teaspoons of sugar, and 1 teaspoon of pepper into the bowl with the shrimp and meat.

  Mix everything well and let the shrimp and meat marinate for 30 minutes to absorb the spices evenly.

  

  

  

  
• 3

  Sauté the filling

  After 30 minutes, add 2 tablespoons of annatto oil to the pan. When the oil is hot, add about 1 teaspoon of minced garlic to sauté until fragrant.

  Then, pour the marinated shrimp and meat into the pan and sauté for about 5 – 10 minutes, until the meat and shrimp are cooked and firm.

  Tip: It is recommended to use annatto oil instead of regular cooking oil to make the finished product more visually appealing!

  

  

  

  
• 4

  Wrap the dumplings with rice paper

  You dip each rice paper sheet in water to soften it, then lay it out on a flat surface like a cutting board or plate. After that, add a little filling of shrimp and pork in the center and roll the edges together.

  Tip: You should use thick rice paper so that the tapioca dumplings will be tastier and more similar to the original!

  

  

  

  
• 5

  Steam the dumplings

  After wrapping the dumplings, you brush a little oil on the plate to prevent sticking, then arrange the dumplings on the plate.

  Put a steamer pot on the stove, add water, and bring it to a boil. When the water is boiling, place the dumplings in the steamer and steam for about 8 minutes.

  Note: During the steaming process, be sure to regularly wipe the condensation off the lid every 2 minutes to prevent water from dripping down and making the dumplings soggy!

  

  

  

  
• 6

  Making Scallion Oil

  Add 4 tablespoons of cooking oil to the pan and heat until the oil is very hot; when you insert chopsticks, the oil should bubble gently.

  Pour the hot oil into a bowl with finely chopped scallions, then use a spoon to stir well to cook the scallions. If you prefer a stronger flavor, you can add a little salt! This method will help keep the scallion oil fresh and green, not wilted over time.

  

  
• 7

  Making Dipping Sauce

  Add 4 cloves of garlic, 1 chili, and 3 tablespoons of sugar into a mortar, and use a pestle to grind them into a paste.

  Then, add 3 tablespoons of fish sauce, and stir well until the sugar completely dissolves.

  Note: If you don’t have a mortar and pestle at home, you can blend the garlic and chili using an immersion blender!

  

  

  

  
• 8

  Final Product

  The tapioca cake made from rice paper retains its chewy texture, with the shrimp and pork filling evenly soaked in seasoning, delicious and fragrant. Eating it with a bit of fragrant oily scallions and a sweet and salty dipping sauce with a hint of spice is truly wonderful, isn’t it?