Thai Pork and Tapioca Dumplings Recipe | Sakoo Sai Moo | สาคูไส้หมู
I am unsure how many times I have shared Thai street food recipes with you, but I am sure I haven’t yet shared this popular savoury appetiser named ‘Sakoo Sai Moo’ – Charinya Ruecha of @charinyas_kitchen
I am unsure how many times I have shared Thai street food recipes with you, but I am sure I haven’t yet shared this popular savoury appetiser named ‘Sakoo Sai Moo’.
![Image presents Thai Pork and Tapioca Dumplings Recipe 1](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-1.jpg)
Sakoo Sai Moo is a steamed tapioca ball filled with seasoned minced pork, sweet pickled radish and peanuts. It is served with green lettuce, coriander, fresh chilli and topped with fried garlic. The dish is a popular snack in Thailand and found at street stalls and in markets.
![Image presents Thai Pork and Tapioca Dumplings Recipe 3](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-3.jpg)
![](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-2.jpg)
Traditionally this dish is made with sago starch (hence the name sakoo, which is Thai for sago), but these days tapioca is more commonly used as a substitute.
![Image presents Thai Pork and Tapioca Dumplings Recipe 5](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-5.jpg)
![Image presents Thai Pork and Tapioca Dumplings Recipe 4](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-4.jpg)
![Image presents Thai Pork and Tapioca Dumplings Recipe 6](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-6.jpg)
Ingredients
For sago
- 200g pearl tapioca
- Water to wash and cover
For the filling
- 10g. Coriander roots
- 20g Garlic
- 10g White pepper
- 200 g mince pork
- 200g sweet pickled radish
- 150g crushed roasted peanuts (unsalted)
- ½ cup chopped shallot
- 150 g palm sugar
- 1 tbsp soy sauce
For Fried garlic
- 50 g Garlic
- ½ cup of oil
Garnish
- Fried garlic
- Red chillies
- Fresh cilantro
- Lettuce
Method
For Fried garlic
- Making fried garlic by pound garlic and fry in oil until brown. Set aside.
For the filling
- In a mortar and pestle grind together the garlic, white peppercorns and coriander root or
stems until they form a paste. - Heat the oil in a wok over medium heat and add the paste from step 2. Stir for a few
minutes until fragrant. - Add onion and cook until soft.
- Add pork mince and stir until 80% cooked
- Add sweet pickled radish and mix well.
- Add palm sugar and soy sauce.
- Add crushed peanuts and stir.
- Remove from heat and leave the filling to cool down then shape into a small ball.
For the pearl tapioca
- Wash soak in water for 20 mins. and drain.
- Wrap the filling with soaked sago. Work very gently and try not to massage the sago or
will end up with chewy balls. - Steam the balls for 8 minutes and place in a plate coated with oil to prevent the balls
sticking to each other. - Serve with lettuce, chilli, coriander and top with fried garlic.
![Image presents Thai Pork and Tapioca Dumplings Recipe 7](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Thai-Pork-and-Tapioca-Dumplings-Recipe-7.jpg)
![](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Feature-Image-Thai-Pork-and-Tapioca-Dumplings.jpg)