Sakoo Yat Sai | Tapioca Dumpling | ສະຄູຍັດໃສ້
- 14 oz Mini tapioca balls
- 6 tbsp vegetable oil
- 1 cup sugar
- 3 tbsp garlic minced
- 6 tbsp shallots minced
- 1 lb ground pork
- 6 tbsp salted turnip minced
- 3 tbsp fish sauce
- ¾ cup ground peanuts
- Pinch black pepper
- Refrigerate for 1 hour
- 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
- Heat a pan with the oil on high; add the sugar and caramelize. Add garlic and shallots and fry until lightly golden. Add the minced pork in and cook until all the fat is rendered.
- Add the turnips, fish sauce, peanuts, black pepper, cooking on medium low heat for about 5 minutes until the mixture solidifies.
- Let the pork cool by putting it in the fridge for one hour.
- Rinse the tapioca balls 3 times in room temp water and let it sit for about 30 minutes so most of the water gets drained.
- Once the pork has cooled, roll them into small balls.
- Take a tablespoon size 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.
- Prepare your steam basket and steam each dumpling for about 5 minutes.
- Take the dumplings out and lightly rub with vegetable oil so they don’t stick
- Enjoy as a lettuce wrap with fresh herbs like cilantro, mint, and bird eye chili peppers.