Hue-Style Tapioca Shrimp Dumplings

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These translucent tapioca dumplings are a celebrated specialty of Vietnam's former imperial capital of Hue, where refined palace cooking thrives on elegant textures and balanced flavors. A glossy, chewy wrapper hugs a savory filling of seasoned shrimp and pork belly, finished with a bright, sweet-salt fish sauce dip. Each bite pops with the warm, herbaceous character that defines central Vietnamese cuisine.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 11 gFat
• 3.5 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 9 gSugar
• 18 gProtein
• 950 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 10 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the tapioca dough

• 1 1/2 cups tapioca starch
• 1/4 cup rice flour
• 1 cup boiling water
• 2 tbsp vegetable oil
• 1/2 tsp fine salt

For the shrimp and pork filling

• 8 oz raw shrimp, peeled, deveined, and coarsely chopped
• 4 oz pork belly, finely diced
• 2 shallots, minced
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 2 green onions, thinly sliced

For the fish sauce dipping sauce

• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp sugar
• 3 tbsp warm water
• 2 cloves garlic, minced
• 1 small red chili, minced
• 1 tbsp finely shredded carrot

Directions

1. Make the dough by combining tapioca starch and rice flour in a heatproof bowl, then pour the boiling water over and stir quickly with chopsticks until a shaggy dough forms. Add the oil and salt and knead while warm for 2 minutes until smooth; cover and rest 15 minutes.
2. Prepare the filling: heat 2 tablespoons oil in a skillet over medium heat and cook the shallots until fragrant, about 1 minute. Add the pork belly and sauté until lightly golden at the edges, 3 to 4 minutes. Stir in the shrimp, fish sauce, sugar, and pepper and cook until the shrimp are just opaque, 2 to 3 minutes. Fold in the green onions, transfer to a plate, and let cool completely.
3. Make the dipping sauce by whisking fish sauce, lime juice, sugar, and warm water in a small bowl until the sugar dissolves. Stir in the garlic, chili, and shredded carrot; set aside.
4. Divide the rested dough into 18 equal pieces (about 1 tablespoon each). Roll each piece into a smooth ball, then flatten between your palms into a 2-inch round disc, keeping the remaining pieces covered to prevent drying.
5. Spoon about 1 teaspoon of filling into the center of each disc. Fold the edges up and pinch firmly to seal, shaping each into a smooth dome and pressing any cracks closed with dampened fingertips.
6. Line a steamer basket with banana leaf squares or parchment paper cut to size. Arrange the dumplings seam-side up with 1 inch of space between them.
7. Bring a pot of water to a rolling boil, place the steamer over it, cover, and steam for 12 to 15 minutes until the wrappers turn glossy and fully translucent.
8. Serve the dumplings warm on banana leaf squares with the dipping sauce on the side; garnish with extra chili or toasted sesame seeds if desired.

Cook’s Notes

• Work with the dough while it is still warm; if it firms up and cracks, knead in a teaspoon of hot water until pliable again.
• For maximum translucency, replace the rice flour with an additional 1/4 cup tapioca starch, though the dough will be slightly trickier to shape.
• Banana leaf squares impart a subtle grassy aroma and prevent sticking; brush them lightly with oil if not using parchment.
• Hue versions often use a 1:1 shrimp-to-pork ratio, but lean ground pork can substitute for pork belly for a lighter dumpling.
• Drizzle a few drops of the dipping sauce directly over the warm dumplings for the classic street-style presentation in Hue.

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