Sakoo Yat Sai | Lao Tapioca Dumpling
This gluten free Lao dumpling is bursting with flavors. The filling is made with glazed pork and crushed peanuts. It is a fun and unique way to use mini tapioca pearls. These dumplings are served with fresh veggies and will give you a bouncy chew filled with yumminess.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp vegetable oil
- 1 cup sugar
- 3 tbsp garlic, minced
- 6 tbsp shallots, minced
- 1lb ground pork
- 6 tbsp salted turnip, minced
- 3 tbsp fish sauce
- ¾ cup ground peanuts
- Pinch black pepper
- 14 oz Mini tapioca balls
- 1 bunch Cilantro
- 1 bunch Mint
- 1 head Butter lettuce
- 5 Garlic cloves sliced and fried
- 1 Shallot fried
- 2 Tbsp Sesame oil
- 1 Fresh Thai chili pepper
Instructions
- 1
Heat a pan with the oil on high; add the sugar and caramelize. Add garlic and shallots and fry for about 1 minute until lightly golden. Add the minced pork, turn heat to medium and cook for about 5-6 mins until all the fat is rendered.
- 2
Add the turnips, fish sauce, peanuts, black pepper, cooking on medium low heat for about 5 minutes until the mixture solidifies.
- 3
Let the pork cool by putting it in the freezer for 1 hour. Strain any excess liquid out.
- 4
Rinse the tapioca balls 3 times in room temp water, strain out water, then let it sit in the strainer for about 30 minutes so most of the water gets drained.
- 5
Once the pork has cooled, roll them into small balls.
- 6
Take a tablespoon of the tapioca mixture and put it in the palm of your hand then put the pork balls inside it. Roll the ball around the tapioca until its full coated.
- 7
Prepare your steam basket and steam each dumpling for about 5 minutes.
- 8
Take the dumplings out and lightly rub with vegetable oil so they don’t stick
- 9
Enjoy as a lettuce wrap with fresh herbs like cilantro, mint, and bird eye chili peppers.