Bánh Bột Lọc Chay- clear vegan dumplings from Vietnam. These transparent dumplings are made with tapioca flour and mung bean. They are delicious, chewy, fresh, and very light.
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Vegan Vietnamese dumplings
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Amit is a great fan of dumplings which encourages me to keep on searching for new dumpling recipes.
A few years ago this search lead me to a very interesting vegan dumpling recipe from Vietnam called Bánh Bột Lọc Chay.
These dumplings look very unique and that inspired me to try them immediately. Their taste is also very unique and good. I am really pleased to find this recipe and now make them quite frequently.
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What is Bánh Bột Lọc Chay?
Bánh Bột Lọc Chay is a vegan Vietnamese dumpling which is made with tapioca flour and mung bean.
Chay means vegetarian in Vietnamese language. This word helped us a lot in our vegetarian food hunting during our Vietnam trip.
Generally, these clear mung bean dumplings are made during the full moon and new moon day in Vietnam when most Buddhist monks eat only vegetarian food. They sometimes don’t even use garlic and onion but in this recipe, I have used shallots.
Vietnamese cuisine is considered to be one of the healthiest cuisines in the world. It has very fresh flavors and is generally very light and delicious.
What goes in these dumplings?
Ingredients for Vietnamese dumplings
To make these clear dumplings, the following ingredients are needed:
Tapioca starchWater: To make the dough, boiling the dumplings, making the sauce, and in ice-cold water.SaltGround black pepperGinger powder: You can also use minced gingerSpring onion greens (for stuffing as chili oil)Shallot: You can also use red onionMung bean (yellow variety)Red chili peppers- Thai or any hot variety.Cooking oil- Vegetable/ canola oilBrown sugarSoy sauce/ Tamari
Banh bot loc chay
Is it mandatory to soak mung beans?
Yellow mung bean gets cooked very fast so you don”t need to soak it. But if you soak it before cooking, the cooking process will be even faster.
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Is there a substitute for tapioca flour?
Unfortunately no, not in this recipe. These dumplings cannot be made with any other flour. The transparent and chewy skin can be made only with tapioca starch.
You will find this flour in Asian stores or can buy online too.
Mung bean dumplings
Serving suggestions
These clear dumplings are kept in ice-cold water for a few minutes after boiling which makes them translucent. So, they are served cold. You don’t need to heat them after taking them out of the ice water.
Bánh Bột Lọc Chay has very subtle flavors and it”s served with a light and basic but tasty sweet sauce which enhances its flavor and goes really well with these chewy dumplings.
So, if you makeBanh Bot Loc Chay don’t miss making the sauce, the recipe of which I have shared in the recipe card.
Recipe tips and tricks
Making the tapioca flour dough is very tricky. When I first tried this recipe, I wasted around 1 kg tapioca flour. Even cleaning the dishes with sticky tapioca flour was a big headache and I was really irritated after the initial few failed attempts.
But slowly I learned to make the dough and now make perfect dumplings every time.
I am sharing some tips and tricks which I learned with my experience, don”t miss to follow them otherwise making this dough will become very challenging.
Use boiling hot water to make the tapioca flour dough. By boiling hot water, I mean extremely hot- bubbling hot. If you add cold, lukewarm, or even normal hot water the flour won”t come together and become a sticky lump. What I do is that I keep a pot of water on the stove, boil it until it starts vigorously boiling, and I don”t switch off the gas until the dough is ready so that the water doesn”t start getting cold.Don”t add water to the whole flour in one go. Add it to some portion of it, start mixing, and when the flour starts coming together keep on adding more boiling water and flour until you get a smooth, elastic dough.Since we are using extremely hot water, use a spoon to start mixing flour and water. Once the dough starts coming together use hands, the temperature will be more manageable by that time. You can also wear kitchen gloves to make the dough.Tapioca dough becomes dry very easily and doesn”t need resting time. So don”t make it in advance. Keep the filling, chili oil, and sauce ready, and then make the dough. Keep it covered with plastic wrap even while making the dumplings.Don”t make the dumpling wraps very thick otherwise, the dumplings will become very chewy and hard to swallow.Don”t make the wraps very thin either else the stuffing will come out when you boil them.Since these dumplings are chewy, keep their size small. Eating big chewy dumplings won”t be very convenient.Once you take out the dumplings from ice-cold water, immediately pour the chili oil and some sauce on them. Make sure the oil and sauce evenly coat the dumplings. If you don”t do this the dumplings will stick to each other and the container and it will be very difficult to manage them.You can try these vegan dumplings with different fillings like mushrooms, vegetables, sprouts, tofu, etc.
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More easy vegan Asian recipes
If you also love Asian food like me and looking for vegan options, then don”t miss to check the following recipes:
More vegan dumpling recipes
Looking for more vegan dumpling ideas? Do try the following recipes:
If you try any of my recipes, please rate it in the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Step by step photo instructions
Steps to make Vietnamese dumplings
Steps to make Vietnamese dumplings
Steps to make Vietnamese dumplings
Steps to make Vietnamese dumplings
Banh bot loc chay