Vietnamese Steamed Pork and Shrimp Dumplings (Banh Bot Loc) Recipe (with Video)

Preparation of Pork Belly and Shrimp
1. Start by slicing your pork belly into small pieces.
2. Add half of the seasonings: fish sauce, sugar, MSG, minced garlic, minced shallots, and paprika to the pork.
3. In a separate bowl, add sliced shrimp and the other half of the same seasonings.
4. Set aside.
Cooking the Pork Belly and Shrimp
1. In a large skillet, heat 2 tbsp cooking oil over medium high heat.
2. Add your sliced pork belly.
3. Cook until no longer pink - approximately 2-3 minutes.
4. Add your sliced shrimp.
5. Sauté for 1 minute.
6. Continue to cook for another 2-3 minutes or until your protein is fully cooked.
7. Turn off the stove and allow to cool.
Preparation of Dumpling Wrapper
1. Begin by prepping your dumpling wrapper according to package instructions.
2. Add flour and salt to a mixing bowl, slowly add 2 cups of boiling water as you stir the mixture with a rice paddle.
3. Once your batter reaches a dough-like consistency, knead with your hands (be careful, it is hot).
4. Continue to knead until your dough is smooth - approximately 5 minutes.
5. Add your dough to a plastic bag to prevent drying as we make the dumplings.
6. Take a small piece of dough and form it into a flat circle.
Filling and Sealing the Dumplings
1. Add about 1 tsp of filling, fold the wrapper in half, and seal the top by pinching the edges.
2. Set aside until we finish making all the dumplings.
Cooking the Dumplings
1. In a small pot, add water over high heat and wait until it boils.
2. Prep a separate ice bath while you wait.
3. Add your dumplings into the boiling water and wait for them to float to the top - 3 to 5 minutes.
4. Scoop the cooked dumplings out and add to an ice bath to stop cooking.
5. Drain and set on a plate for serving.
Serving the Dumplings
1. Top the dumplings with fried shallots and scallions oil.
2. Serve with a side of Nuoc Mam.