Steamed Tapioca Dumplings with Pork Filling (สาคูไส้หมู)

1.Prepare Tapioca Dough: Quickly rinse the tapioca pearls, drain, and let sit for 2 minutes. Gradually add warm water while stirring. Let rest for 15 minutes.

2.Make the Pork Filling: Pound coriander roots, garlic, and peppercorns into a paste. Sauté the paste in rice bran oil over low heat until fragrant.

3.Add shallots and sauté until softened. Add ground pork and cook until done. Stir in sweet radish, palm sugar, fish sauce, and peanuts. Cook until dry and let cool.

4.Roll the filling into 8-gram balls and set aside.

5.Make Fried Garlic Oil: Heat rice bran oil with minced garlic in a small pot. Fry until golden, then drain and set aside. Allow the oil to cool.

6.Assemble Dumplings: Take 12 grams of tapioca dough, flatten it into a thin sheet, and place a ball of pork filling in the center. Wrap the filling completely, forming a round dumpling. Repeat until all the filling and dough are used.

7.Steam Dumplings: Line a steamer with banana leaves brushed with a thin layer of fried garlic oil. Arrange the dumplings slightly apart to prevent sticking. Steam over medium heat for 7 minutes or until the tapioca is cooked. Brush with fried garlic oil once done.

8.Serve: Arrange the dumplings on a plate, sprinkle with fried garlic, and serve with cilantro, bird’s eye chilies, and lettuce.