Crispy Tapioca Dumplings

Name: Crispy Tapioca Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 cups tapioca starch; 2/3 cup boiling water; 4 oz pork belly, diced; 4 oz shrimp, diced; 2 tsp fish sauce; 1 tsp sugar; 2 tbsp vegetable oil

Chewy tapioca dumplings filled with savory pork and shrimp, boiled until translucent and pan-fried for a crispy exterior.

45 minMediumServes 4280 cal/serving

VietnameseAppetizerStovetopStandardGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

1.5 cups tapioca starch
2/3 cup boiling water
4 oz pork belly, diced
4 oz shrimp, diced
2 tsp fish sauce
1 tsp sugar
2 tbsp vegetable oil

Instructions

1

Heat half of 2 tbsp vegetable oil in a skillet over medium heat.
2

Add 4 oz diced pork belly and 4 oz diced shrimp, sautéing for 4 minutes until pork reaches an internal temperature of 145 F.
3

Season with 2 tsp fish sauce and 1 tsp sugar, then remove filling from heat to cool.
4

Combine 1.5 cups tapioca starch with 2/3 cup boiling water to form a pliable dough, then divide into small discs.
5

Fill dough discs with the pork and shrimp mixture, seal edges, and boil in water for 3 minutes until translucent.
6

Heat remaining 2 tbsp vegetable oil in a pan over high heat and fry dumplings for 3 minutes until golden and crispy.

Questions

How long does Crispy Tapioca Dumplings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Tapioca Dumplings?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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