Recipe: Clear Mung Bean Dumplings – Bánh bột lọc chay

Clear mung bean dumpling

By Helen Le Published: September 29, 2017

  • Prep: 2 hrs 0 min
  • Cook: 30 mins
  • Ready In: 2 hrs 30 mins

  • Yield: 50-60 pieces (4-6 Servings)

It’s a vegetarian dish with savory mung bean encased in a translucent and chewy dumpling. Dumpling shops in Da Nang only offer twice a month, on full moon and new moon day, as those are the days most Vietnamese Buddhists eat vegetarian (an chay). I look forward to these days every month just because I can enjoy these amazing dumplings. They are topped with lots of cilantro and fried bread cubes and served with light sweet soy sauce. Add some chili jam, too and you have a bite busted with flavor and texture.

  • To make the filling, cook the mung beans with ½ cup water and ½ tsp salt in a small sauce pan. Bring to a boil and skim off the foam. Then lower the heat and cover, turn the heat to very low and cook for 10 minutes.
  • Use a spoon or potato masher to mash the bean into a paste.
  • Heat some vegetable oil in a pan and fry some minced shallot or leek till fragant. Then add the mashed mung beans and stir for a minute. Season with sugar and mushroom seasoning powder. Keep stirring on low heat for a couple of minutes, until the paste come together. Then set aside to cool.
  • Pinch about ½ tsp amount of the paste and make into a little ball. Repeat until you finish the filling.
  • To make the dough, take out about 80g of the starch in a separate small bowl. Then pour 250ml boiling hot water into the small bowl. Stir to make a sticky paste and you will see the starch turn quite translucent on the surface.
  • Make a well in the center of the large flour bowl and pour this sticky paste into it. Wait about 30 seconds for it to cool down a little. Then knead with your hand until the dough come together. It may take about 5 minutes. Just keep folding the dough to incorporate all four until you get a nice smooth dough. Cover with a towel or cling film as the dough dry out pretty quickly.
  • Pinch about 1 tbsp amount of the dough, shape into a ball. Then use the thumb and index finger of your left hand to hold and slight press the center core of the dough ball. At the same time, pinch the edges and rotate the dough around the core to form a thin disk. Place the filling into the center and fold the disk in half. Pinch the edges and shape the dumpling into half-moon shape. Repeat until finish.
  • To make scallion oil, heat ¼ cup vegetable oil in a saucepan. When it is nice and hot, turn off the heat and add some chopped scallion and a pinch of salt.
  • Bring a large saucepan of water to a rolling boil. Gently drop in the dumplings and cook on low for about 5-7 minutes. They will float to the surface.
  • When the edges of the dumpling turn translucent, remove with a slotted spoon and transfer to a bowl of ice water. The dumpling will turn clear in the cold water to reveal the beautiful yellow filling inside.
  • Toss the dumplings with the scallion oil. Then garnish with chopped cilantro and croutons which is fried cubed bread. Serve with a bowl of light sweet soy sauce and chili jam.
  • Sauce recipe: 1 part soy sauce, 1 part sugar and 3 parts water.


  1. It’d be more convenient if you have a rice cooker. Just add the soak beans and water, press cook and let it do the job.
  2. Do not open the lid too often when cooking mung beans as you want to keep the steam to cook the beans.
  3. As the dumpling is pretty chewy, it is important that you make it in small size. This amount of dough should make about 50-60 dumplings. I know it is pretty time consuming to shape all and you might lose patience along the way. But if your shape the dumpling too big, they won’t turn translucent and become to hard and chewy to eat.
    Bánh bột lọc ăn dai dai nên phải làm cỡ nhỏ thôi nhé. Phần bột này làm được chừng 50-60 cái. Hơi mất thời gian chút nhưng hãy kiên trì. Đừng bắt bánh cỡ lớn, sẽ rất dai và bánh sẽ không trong dù luộc lâu cỡ nào đi nữa.
  4.  This is enough for 4-6 people. If you can’t finish that much dumplings in 1 sitting, you can spread them out and leave for about 30 minutes to dry the surface, then put in an air-tight bag and freeze. Next time you have craving, just boil them directly from the freezer.
    Chỗ này đủ cho 4-6 người ăn. Nếu ăn không hết liền được thì bạn dàn ra để cho khô mặt bánh rồi cho vào bao nilon cất trong tủ đá nhé. Khi nào ăn lấy ra luộc thôi, ko cần rã đông.

Post By Helen Le (262 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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