Thai Tapioca Dumplings (Saku Sai Moo Recipe)
This Thai tapioca dumplings recipe is filled with savory pork and wrapped in chewy tapioca pearl. It's a fun and flavorful street food favorite to make at home!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups or 10 oz tapioca pearls (see notes)
- 3/4 cup or 3.5 oz peanuts (crushed)
- 1/2 cup or 3.5 oz sweet radish (shredded)
- 3/4 cup or 7 oz ground pork
- 2 tbsp oil
- 3 cilantro roots
- 4 cloves of garlic
- 1 tsp white pepper
- 1 tsp black pepper
- 2 medium shallots
- 3 tbsp palm sugar
- 1 tbsp light soy sauce
Instructions
- 1
Use a mortar and pestle to pound the coriander roots and garlic into a paste.
- 2
Heat oil in a pan over medium heat. Add the pounded mixture and shallots, and sauté until fragrant.
- 3
Add ground pork and cook until no longer pink. Stir in palm sugar, soy sauce, white pepper, black pepper, and sweet radish. Cook until the liquid evaporates.
- 4
Mix in the peanuts and cook for another 2 minutes. Spread the filling on a tray to cool completely.
- 5
Place tapioca pearls in a bowl of lukewarm water and soak for 15 minutes. Drain well.
- 6
Once the filling has cooled, roll it into about 60 small balls.
- 7
Scoop some tapioca pearls into your palm. Flatten slightly, place a filling ball in the center, and gently press the tapioca around it to seal.
- 8
Place the dumplings in a steamer, leaving space between each. Steam for 3–4 minutes, or until translucent.