Bnh bt lc - Vietnamese clear shrimp & pork dumpling Helen's Recipes

Ingredients
400gr tapioca starch
200gr shrimp
Ingredients
For the dough
400g (14 oz) tapioca starch
250ml water (1 cup) boiling hot water
For the filling
200g (7 oz) shrimps, deveined and diced
200g (7 oz) pork belly, diced
1 tsp minced shallot
1 tsp minced garlic
Salt & pepper
tsp paprika powder
2 tsp vegetable oil
1 tbsp sugar
1 tbsp fish sauce
For garnish
100g spring onion, chopped
cup vegetable oil
Cilanto and fresh red chili, choppped
Vietnamese dipping fish sauce "nuoc cham" http://youtu.be/OrUZzchXGzo

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