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Crispy Tapioca Dumplings

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

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Questions

What internal temperature should Crispy Tapioca Dumplings reach?

For Crispy Tapioca Dumplings, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Crispy Tapioca Dumplings?

The entry for Crispy Tapioca Dumplings calls for 2 tsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Crispy Tapioca Dumplings?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Crispy Tapioca Dumplings uses 4 oz shrimp, diced.

How many calories are in Crispy Tapioca Dumplings?

One serving (the recipe makes 4) is about 280 calories, with 10 g protein, 38 g carbohydrate and 9 g fat, plus 1 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

How long does Crispy Tapioca Dumplings keep?

Refrigerate what is left of Crispy Tapioca Dumplings within two hours and eat it 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.

Serve it with

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