Chewy, translucent tapioca dumplings wrap caramelized roast pork and wood-ear mushroom, then simmer briefly in a light ginger syrup.
Chè bột lọc heo quay is a Huế dessert soup with a sweet-savoury contrast: small tapioca dumplings enclose browned roast pork and wood-ear mushroom, then rest in fragrant ginger syrup. The chewy, translucent wrappers and warm, lightly spiced syrup make this a distinctive finish to a meal.
Cover the dried wood-ear mushroom with cool potable water and soak for 20 minutes, until pliable. Drain, rinse, trim any tough base and finely dice. Keep the cooked roast pork refrigerated until needed.
Put 50 g tapioca starch in a heatproof bowl. Pour in 100 ml freshly boiling water and stir immediately until a sticky paste forms. Add the remaining 150 g starch. When cool enough to handle, knead for 2–3 minutes into a smooth, pliable dough. Cover and rest for 5 minutes.
Dice the roast pork into pieces no larger than 5 mm. Blanch in boiling water for 30 seconds, drain well, then pan-cook over medium heat for 4–5 minutes until the edges turn golden. Transfer the pork out, leaving about 1 tablespoon of rendered fat. Melt 25 g rock sugar in the pan until amber; return the pork, add mushroom and 2 g salt, and stir for 2 minutes until the filling is steaming hot throughout. Transfer to a plate and cool.
Pinch off about 8–10 g dough and roll into a ball. Flatten into a thin disk, add about ½ teaspoon filling, bring the edges together and pinch firmly closed. Roll gently into a smooth dumpling with no exposed filling. Repeat, keeping the dough covered so it does not dry.
Bring about 2 L fresh water to a steady boil. Add dumplings in batches without crowding and stir gently. After they float, boil about 2 minutes until the wrappers look translucent. Cover, turn off the heat and leave for 5 minutes. Transfer to cool water for 1–2 minutes, then drain. Discard the boiling water.
Combine 600 ml water, 60 g rock sugar, ginger and 2 g salt in a clean saucepan. Simmer for 5 minutes, until the sugar dissolves and the ginger perfumes the syrup. Add the drained dumplings and bring just back to a boil for 1 minute. Turn off the heat.
Divide the warm dumplings and syrup among four bowls. Finish with toasted sesame and serve warm. Refrigerate leftovers at or below 4°C within 2 hours; use within 3–4 days. Reheat once until the dumplings and syrup reach 74°C throughout. Freshly cooked dumplings have the best texture.
Make ahead: Prepare and chill the filling ahead. Shape the dumplings shortly before cooking for the best texture. Serving: Serve warm in bowls with ginger syrup and toasted sesame. Storage: Cool leftovers quickly in shallow covered portions and refrigerate at or below 4°C within 2 hours. Use within 3–4 days. Reheating: Reheat only once until the centre reaches 74°C and the syrup is steaming. Tapioca firms as it chills.
The dough cracks: Knead in hot water a teaspoon at a time and keep the dough covered. Dumplings open in the pot: Use less filling and pinch the seam firmly before rolling. Wrappers remain opaque: Cook a little longer after they float, then complete the covered rest. The syrup is too sweet: Serve a smaller amount of syrup in each bowl.
Is this a savoury dish or a dessert? It is a Huế chè, a dessert soup with a sweet-savoury contrast from the roast-pork filling. Can I use raw pork? This recipe is written for fully cooked roast pork, which provides the characteristic browned flavor. Can I prepare it ahead? Make and chill the filling ahead, but shape the dumplings shortly before cooking for the best texture.
Approximate ingredient-based estimate from the specified tapioca starch, moderate-fat cooked roast pork, dried mushroom, sugar, sesame and seasoning, divided into four. Actual pork fat and syrup consumed will change the values.
Contains sesame and pork. Tapioca is naturally gluten-free, but check packaged starch, roast pork and sesame for added ingredients or cross-contact warnings. Keep cooked pork refrigerated until use and discard it if it has stood at room temperature for over 2 hours. Cool cooked portions promptly and refrigerate within 2 hours at or below 4°C. Use within 3–4 days; reheat once to 74°C throughout. Do not taste the hot dough; let it cool enough to handle.
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