Saku sai moo are dumpling like balls of steamed tapioca stuffed with seasoned pork and ground peanut. It is readily available at street food vendors in Thailand, and is a popular snack that is savoury in favour and slightly chewy in texture on the outside due to the steamed tapioca. The stuffing inside is crunchy, and packed with flavour, and contrasts wonderfully with the tapioca shell.
In this recipe we are serving the dumplings with fresh chillies and coriander, however you can also add lettuce and other fresh vegetables.
This recipe is ideal as a snack or starter and is sure to impress guests. It may seem difficult to prepare but don’t be put off, the hardest part is rolling the dumplings however by watching our video guide you should have no problems with this!
Step 1: First we need to wash the tapioca. Pour the 250g of tapioca pearls into a bowl and add water to the bowl. Rinse the tapioca thoroughly, then drain the water away. Place the tapioca back into the mixing bowl and add enough fresh water so that the pearls are completely submerged, and leave them to soak for 30 minutes.
Step 2: Add 1 tbsp of coriander stalks, about 5 balls of whole black pepper, and 1 clove of garlic to a mortar and pestle, and crush everything into a paste.
Step 3: Fry the 50g minced pork in a pan without oil until cooked. Break the pork down into fine pieces.
Step 4: Add 3 tbsp of cooking oil to a pan, and heat on a medium high heat. Then add the 50g of preserved radish and 2 tbsp of minced shallots, and fry for about 5 minutes.
Step 5: Add the minced pork that we fried earlier, and the 70g of ground peanuts, stir together, then add the palm sugar, the 1/2 tbsp of fish sauce, a dash of salt. Stir and fry for about 5 minutes until everything is thoroughly mixed.
Step 6: Finally add the paste that we made in the mortar and pestle earlier, and stir in. Once everything is mixed thoroughly you should now be left with a thick filling for the dumplings that looks like this.
Step 7: Now drain the tapioca pearls, and place them into a mixing bowl. Knead them for about five minutes until they are are more dough like as you can see here.
Step 8: Now coat a plate with some garlic oil (to make the garlic oil simply fry some chopped garlic in cooking oil until the garlic turns light brown in colour) This will prevent the dumplings from sticking to the plate when we steam them.
Step 9: Grab a golf ball sized ball of tapioca, and flatten it in the palm of your hand. Add about 1/2 tablespoon of stuffing and then gently curl the tapioca around the stuffing and pinch to seal. Keep your hands wet to prevent the tapioca sticking to you.
Step 10: Place the dumplings on the place coated with garlic oil, and steam for 15 to 20 minutes until the tapioca loses it white colour and starts to turn transparent.
Step 11: Coat the steamed dumplings with fried garlic oil and Serve with chillies and corianders. Can also serve with fresh vegetables of your choice.
We hope you enjoyed this tasty snack recipe. What is your favourite Thai or Asian snack to eat? let us know in the comments below!
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