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prep time
15 min
cook time
20 min
ready time
35 min
Keto Vietnamese Bánh Bột Lọc
Dumplings are one the best delicacies of Asian cuisines. Most dumplings are prepared with high-carb casings making them unsuitable for a Keto diet. This Keto bánh bột lọc recipe is made from a low-carb wrap substitute with a flavorful filling similar to authentic Vietnamese dumplings.
What is banh bot loc?
Banh bot loc is a transparent Vietnamese steamed dumpling, which allows you to glimpse the filling. They are chewy and can be eaten as a snack or appetizer. They are usually filled with shrimp and pork belly, topped with scallion oil and fresh red chili, and served with a sweet fish sauce dip. This authentic dish has many variations, varying in filling and shape. This Keto bánh bột lọc uses shrimp only.
Are these Vietnamese dumplings Keto-friendly?
Traditional bánh bột lọc is prepared using tapioca wrappers, which give dumplings a transparent look once steamed or boiled. This Keto version replaces the tapioca wrappers with thinly sliced daikon root. The filling is sandwiched between 2 round daikon slices, then cooked in a pan on both sides until the daikon is translucent and the filling is visible. These Keto-friendly dumplings are filled with finely chopped shrimp, scallion, minced garlic, fish sauce, sweetener, salt, and pepper. An egg white is also used to bind the filling and help stick to the daikon wrappers as they cook.
What to serve with these Keto bánh bột lọc (Vietnamese stuffed dumplings)?
The Vietnamese dumplings are served with a simple dipping sauce made from water, sweetener, fish sauce, minced garlic, and chili flakes. This recipe can be served on its own as a snack or as an appetizer to accompany other Keto Vietnamese recipes.
Net Carbs
0.6 g
Fiber
0.2 g
Total Carbs
1.2 g
Protein
3.6 g
Fats
2.8 g
42 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Daikon, raw
150 g
Shrimp
200 g
Egg whites
1 medium
Scallions or spring onions, tops and bulb, raw
1 small - 3" long
Powdered Erythritol (Icing Sugar)
1 tsp
Black pepper
0.5 tsp
Garlic, fresh
3 clove
Fish sauce (nam pla or nuoc mam)
1 tsp
Salt
0.25 tsp
Oil
3 tbsp
Water
0.25 cup
Powdered Erythritol (Icing Sugar)
1 tsp
Fish sauce (nam pla or nuoc mam)
1 tsp
Crushed Red Pepper Flakes
1 tsp
Hot chili peppers, red, raw
0.13 each - approx 4" - 6" long
Recipe Steps
steps 8
35 min
Step 1
Using a mandolin, slice the daikon into very thin circles and set them aside. Mince the garlic cloves, and thinly slice the scallion, separating the white part from the green. Finely chop the shrimp and add it to a bowl.Step 2
To the bowl with the shrimp, add the egg white, 1 minced garlic clove, 1 tsp granulated erythritol, the white parts from the scallion, black pepper, salt, and 1 tsp fish sauce. Mix until all the elements are well combined. Place the mixture in the fridge for 10 minutes to marinate.Step 3
Heat the oil over medium-high heat until bubbly. Place the green part of the scallion in a heat-proof bowl. Pour the oil over the scallion and set aside to cool.Step 4
Lay half the sliced daikon pieces on a clean surface. Add 1 ½ tsp of filling to the center of each piece. Cover the filling with another daikon slice and press until the filling reaches the edge.Step 5
Add 1 tbsp of scallion oil to a large skillet with a lid. Place over medium-low heat and let the oil heat up. Add the dumpling pieces to the skillet and let them cook for 1 minute until slightly golden.Step 6
Flip the dumpling pieces and allow them to cook for another minute. Drop the heat to low, cover the skillet, and let the dumplings steam for 2 minutes or until the egg whites and shrimp are fully cooked.Step 7
Take the dumplings out of the skillet and place them on a serving plate. To make the dipping sauce, whisk 4 tbsp of water, 2 tbsp of granulated erythritol, 2 tbsp of fish sauce, 2 minced garlic cloves, and 1 tsp crushed red pepper in a bowl. Transfer to small sauce bowls.Step 8
Drizzle the dumplings with the remaining scallion oil. Garnish the dumplings with more sliced scallion and sliced red chili pepper. Serve with the dipping sauce.
Comments
DivaJones31063 2 years ago
I’m giving these 5 stars because the flavor was amazing. But these did not hold up well during the cooking process. The veggie gets super soft so it was hard to turn and filling came out! I just ate. Besides that, annoyance, they were good