Sakoo Yat Sai | Tapioca Dumpling | ສະຄູຍັດໃສ້

by Saeng Douangdara

Sakoo Yat Sai | Tapioca Dumpling | ສະຄູຍັດໃສ້

This gluten free Lao dumpling are 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 Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: bubble tea, Lao, laos, laotian
Keyword: lao, lao food, lao food movement, laos
Servings: 10
Author: Saeng Douangdara


  • 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.

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Sandy August 31, 2020 - 7:04 pm

Do you know if these would freeze well? If I did everything up to the steaming part – would I be able to freeze it and then steam when I am ready to eat? I want to make these in bulk. Thanks!

Saeng February 14, 2021 - 5:42 am

Good question! I think it may be better to cook it all then freeze. Hopefully you found something that works.


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