Thai
Sakoo Sai Moo
Sakoo Sai Moo are tender, translucent tapioca dumplings filled with sweet-savory minced pork, peanuts, and preserved radish. They are finished with fragrant garlic oil and eaten with lettuce, coriander, and fresh bird's eye chilies.
Ingredients
- Small tapioca pearls100g
- Warm water, for soakingas needed
- Minced pork120g
- Roasted unsalted peanuts, coarsely ground1/4 cup
- Sweet preserved radish, finely chopped2 tbsp
- Shallots, finely minced2 small
- Garlic cloves4
- Coriander roots, scraped clean2
- White peppercorns1/2 tsp
- Palm sugar2 tbsp
- Fish sauce1 tbsp
- Vegetable oil3 tbsp
- Banana leaf or neutral oil for lining the steameras needed
- Lettuce leaves4
- Fresh coriander leaves1/4 cup
- Fresh bird's eye chilies4
Method
- Rinse the tapioca pearls briefly, then cover with warm water and soak for 15 minutes until the pearls turn mostly opaque but still hold their shape.
- Drain the tapioca pearls well, cover with a damp cloth, and let them rest while you make the filling.
- Pound 2 garlic cloves, the coriander roots, and white peppercorns into a fine paste using a mortar and pestle.
- Heat 1 tbsp vegetable oil in a wok over medium heat, then fry the coriander-garlic-pepper paste until fragrant.
- Add the shallots and minced pork, stir-frying until the pork is cooked and broken into fine pieces.
- Add the sweet preserved radish, palm sugar, and fish sauce, then cook until the mixture becomes sticky and glossy.
- Stir in the ground roasted peanuts, cook for 1 minute, then transfer the filling to a plate and let it cool completely.
- Mince the remaining 2 garlic cloves, then fry them in the remaining 2 tbsp vegetable oil over low heat until pale golden; strain and reserve both the fried garlic and garlic oil.
- Lightly oil your hands, take about 1 tbsp soaked tapioca pearls, flatten them in your palm, place 1 tsp filling in the center, and gently wrap the pearls around it to form a small ball.
- Repeat until all dumplings are shaped, keeping them covered with a damp cloth so they do not dry out.
- Line a steamer tray with banana leaf brushed with oil, or use a well-oiled plate, then arrange the dumplings with space between them.
- Steam over medium-high heat for 7 to 9 minutes, until the tapioca turns translucent and glossy.
- Brush the hot dumplings with garlic oil, sprinkle with fried garlic, and serve warm with lettuce leaves, coriander leaves, and fresh bird's eye chilies.
Common questions
Can I substitute the coriander roots or white peppercorns if I can’t find them?
Yes. Use cilantro stems plus a little extra ground white pepper if coriander roots are unavailable. If white peppercorns are hard to find, substitute freshly ground white pepper, but use a little less so the filling doesn’t get too sharp.
How long should I soak the tapioca pearls, and what texture should they have before shaping?
Soak for about 15 minutes in warm water, just until the pearls turn mostly opaque but still hold their shape. Drain well and keep covered with a damp cloth so they don’t dry out before steaming.
What are the most common mistakes when making Sakoo Sai Moo?
The biggest mistakes are over-soaking the tapioca, which makes it sticky and hard to shape, and not cooling the filling before assembling. Also avoid overfilling the balls, or they may burst while steaming.
How should I store leftovers, and can I make the filling ahead of time?
Yes, the pork filling can be made a day ahead and chilled. Store cooked Sakoo Sai Moo in an airtight container in the refrigerator for up to 2 days; reheat by steaming gently so the tapioca stays tender.
What’s the best way to serve Sakoo Sai Moo?
Serve warm on lettuce leaves so each bite has a fresh contrast. Top with a little minced garlic, sliced chilies if you like heat, and fresh herbs. They’re best eaten soon after steaming, while the tapioca is soft and glossy.