2 Shares

Bánh Bột Lọc Trần Chay, also known as Vietnamese Vegan Clear Dumplings, is a plant-based reimagining of a beloved Vietnamese classic. Traditionally filled with shrimp and pork, this vegan version features a savory combination of mushrooms and tofu enveloped in a chewy, translucent tapioca dough. These dumplings are known for their delightful texture and rich, umami-packed flavor. With no animal products and a naturally gluten-free wrapper, they make an excellent dish for those looking to enjoy Vietnamese cuisine through a healthier and more inclusive lens. Beautiful, bite-sized, and packed with taste, these dumplings are perfect for sharing and enjoying as an appetizer or light meal.

Full Recipe:

Ingredients

Tapioca starch
Boiling water
Wood ear mushrooms
Shiitake mushrooms
Medium-firm tofu
Onion
Garlic
Soy sauce
Vegan mushroom seasoning
Neutral oil
Banana leaves or parchment paper (optional for presentation)
Fried shallots (for garnish)
Chili oil or dipping sauce (optional)

Directions

Soak dried mushrooms in warm water until rehydrated, then mince finely.
Finely chop the tofu and onion.
Sauté garlic and onion in oil until fragrant.
Add tofu and chopped mushrooms, then stir-fry until golden.
Season with soy sauce and mushroom seasoning.
In a separate bowl, mix tapioca starch with boiling water to form a smooth, elastic dough.
Divide the dough into small balls and flatten into discs.
Spoon the filling into the center and fold to form a crescent shape, sealing edges well.
Boil the dumplings until they float and become translucent.
Transfer to cold water, then drain and toss with a little oil to prevent sticking.
Serve topped with fried shallots and chili oil or dipping sauce.

Nutrients

Gluten-free
Vegan
High in fiber from mushrooms
Moderate protein from tofu
Low cholesterol
Low sugar
Contains essential minerals like iron and calcium

Why This Recipe Stands Out

This vegan version of Bánh Bột Lọc Trần is a culinary achievement because it captures the essence of the traditional dumpling while replacing its core ingredients with ethical and healthy alternatives. It retains the signature chewy texture of the tapioca wrapper, which becomes beautifully translucent when cooked, creating an elegant and appetizing visual presentation. Inside, the filling of tofu and mushrooms offers an umami-rich bite that is both hearty and flavorful, rivaling the original meat-based version. What truly makes this recipe shine is how it embraces authenticity without compromising on dietary values, offering a dish that’s just as delightful for vegans and those with food restrictions as it is for fans of traditional Vietnamese cuisine. Its versatility in presentation and serving style, from appetizers to party bites, ensures it can be enjoyed in a variety of settings, making it a must-try for home cooks and food lovers alike.

The Benefits of the Ingredients

This recipe features a well-thought-out selection of ingredients that work harmoniously to create both flavor and nourishment. Tapioca starch forms the base of the wrapper and is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease. It gives the dumplings their signature chewy and elastic consistency, which holds up well during boiling and delivers an enjoyable mouthfeel.

The filling relies heavily on mushrooms, especially shiitake and wood ear varieties. Shiitake mushrooms are well known for their meaty texture and deep umami flavor. They are also high in B vitamins and contain compounds that may support immune health. Wood ear mushrooms contribute a crunchy texture and are rich in fiber and antioxidants. Combined with tofu, which offers a clean source of plant-based protein and contains all nine essential amino acids, the filling becomes not only flavorful but also nutritionally balanced.

Onions and garlic round out the taste, providing natural sweetness and a robust aromatic profile while delivering potential health benefits such as improved heart and immune function. Seasonings like soy sauce and vegan mushroom seasoning ensure a depth of flavor that replicates the savory complexity of the original dish without needing animal-based products. Topping the finished dumplings with fried shallots and chili oil adds extra richness and layers of texture, elevating the dish even further.

Cooking Tips

Crafting Bánh Bột Lọc Trần Chay at home can be incredibly rewarding, especially when you follow a few key tips to ensure success. First, the dough is the heart of this recipe and requires careful handling. The tapioca starch should be combined with hot or boiling water—not cold—to activate its binding properties. Mixing it while hot helps achieve a pliable, elastic dough that can be easily shaped without cracking. Allowing the dough to cool slightly before kneading will make it easier to work with, but be careful not to let it cool completely, or it will become stiff.

While forming the dumplings, keeping your hands lightly greased with oil will prevent sticking and make shaping much easier. Use just enough filling to close the dumplings without overstuffing, as excess filling may cause them to burst during cooking. It’s also essential to seal the edges well by pressing them together firmly; you can use the back of a fork to crimp if you want an extra decorative touch.

Boiling the dumplings in small batches ensures they cook evenly and don’t stick to one another. You’ll know they’re done when they float to the top and become visibly translucent. After boiling, quickly plunging the dumplings into a cold water bath will stop the cooking process and firm up the wrapper. Once cooled, tossing them lightly in oil helps prevent sticking and gives them a nice glossy appearance. If you’re making a large batch, these dumplings also freeze well. You can prepare them in advance and freeze before or after cooking, making this dish convenient for future meals.

Serving Suggestions

These dumplings are incredibly versatile when it comes to serving. They are most commonly enjoyed warm or at room temperature, topped with aromatic fried shallots and a drizzle of chili oil or vegan dipping sauce. For an authentic Vietnamese touch, pair them with nước chấm chay—a plant-based version of the classic Vietnamese dipping sauce made from soy sauce, garlic, lime juice, and a hint of sugar. The savory-sweet tang of the sauce enhances the dumplings’ flavors beautifully.

For presentation, consider laying the dumplings on banana leaves or parchment-lined plates to give them an authentic and elegant appeal, perfect for gatherings and special occasions. You can also garnish with chopped scallions, toasted sesame seeds, or a few drops of garlic oil to add complexity. These dumplings work wonderfully as appetizers or side dishes, especially when paired with other Vietnamese favorites like spring rolls, salads, or a light broth-based soup. Their chewy, savory quality makes them a satisfying bite on their own, but they also complement other flavors and textures well.

If you’re preparing them for a party or potluck, you can serve them in small dim sum-style plates or skewers for easier handling. For a heartier meal, consider offering them as a main course alongside steamed vegetables or pickled daikon and carrots, which help balance the richness of the dumplings with some acidity and crunch.

Conclusion

Bánh Bột Lọc Trần Chay is a true testament to how plant-based cooking can honor cultural traditions while also adapting to modern dietary preferences. This vegan adaptation stays faithful to the visual beauty and mouthwatering texture of the original dish while offering a flavorful and ethical alternative that doesn’t sacrifice taste. With its chewy tapioca wrapper and savory mushroom-tofu filling, it hits all the right notes—comforting, wholesome, and full of character.

Beyond its deliciousness, this recipe encourages creativity in the kitchen and provides a meaningful way to engage with Vietnamese culinary heritage. It’s accessible, allergy-friendly, and visually stunning, making it perfect for home cooks who want to impress guests or simply treat themselves to something special. Whether you’re vegan, gluten-free, or just curious about new cuisines, this recipe invites you to enjoy the beauty of Vietnamese cooking in a new and thoughtful way. Each dumpling is a small bundle of love, flavor, and cultural pride—proof that plant-based food can be just as indulgent and deeply satisfying as its traditional counterparts.

Pin2