200 g tapioca pearls (small sago)
½ tsp salt
1 cup water
200 g pork mince or chicken mince
2 tbsp oil
1 tbsp coriander roots
1 tsp white peppercorns
2 shallots, chopped
1 clove garlic, chopped
1 ½ tbsp palm sugar
2 ½ tbsp fish sauce
2 tbsp roasted peanuts, crushed
2 tbsp fried garlic
1. Soak tapioca pearls in water with salt for about 30 minutes, drained and set aside.
2. Grind the coriander root and garlic together by using a small mortar and pestle. Otherwise, mince the coriander roots and garlic.
3. Heat oil in a fry pan, add the coriander root, shallot and garlic and stir until aromatic. Add the palm sugar and ground pepper, stir and mix well. Set aside.
4. In a medium bowl, mix the paste mixture with the pork, add fish sauce and peanut and mix well.
5. Take the pork mixture and shape it into meatballs. Roll tapioca pearls into a ball, press it to form a cup shape. Put the pork mixture in the middle and seal the tapioca cup over the filling. Repeat until all ingredients are used up.
6. Place the dumplings on oiled baking paper or banana leaf, steam over high heat for about 10 minutes or until the tapioca pearls become clear and the pork mixture is cooked through. Let them cool down and dry up for about 5 minutes before transferring to a serving dish. Garnish with fried garlic.