For a long time now I’ve been wanting to try out a savory tapioca pearl recipe. Until I made this dish, Ive only had tapioca pearls in puddings or in bubble tea. But Saku Sai (or sakoo sai) is a great way to enjoy the chewy texture of tapioca pearls in a savory dish. ‘Saku’ means tapioca and ‘sai’ means stuffed. Traditional Thai saku sai is filled with pork (saku sai mu) and the filling is slightly sweet. I made a savory filling with peanuts and morningstar crumbles and served the dumplings with a dipping sauce. This makes a great appetizer. I served the dumplings on a platter lined with a banana leaf. They were all gone in 5 minutes!
This is is my entry for the AWED Thailand event.
Thai Tapioca Pearl Dumplings (Saku Sai)
about 20 dumplings
Tapioca pearls – 1 cup
Boiling water – 1 1/4 cups
Morningstar Crumbles (frozen) - 1 cup (or crumbled tofu or your choice of minced mixed vegetables)
Peanuts – 1/4 cups
Onion – 1 very small
Ginger, minced – 1 tbsp
Garlic – 2 cloves
Soy sauce – 1 tbsp
Cilantro – 2 tbsp chopped
Vegetable Oil – 1 tbsp
Sesame oil – 1 tsp to coat dumplings
Finely chop the onion. Mince the ginger and garlic. Chop the cilantro. Coarsely chop the peanuts in a food processor.
Heat a skillet with oil. Add the onion and saute till brown. Then add the ginger and garlic and cook till fragrant, about 45 seconds. Stir in the morningstar crumbles, peanuts and soy sauce. Cook till the crumbles have thawed and become soft. Mix in cilantro and turn off heat.
Place the tapioca pearls in a bowl. Add the boiling water a little at a time. Knead the pearls to form a mass. They should not be dry but must resemble tight dough.
Keep a bowl of water near you. Dip your fingers into the water. Then take about a tablespoon of the tapioca pearls mixture and form a disc. Place a small amount of morningstar crumble mixture on the center of the disc. Bring the sides up and form into a ball. Dip your fingers in water as you go to prevent sticking.
Place the balls in a steamer, make sure they don’t touch each other. Steam for about 30 minutes or till the tapioca pearls are completely transparent.
Don’t go by the pictures in the post, where you can still see some white tapioca pearls. I realized they were under done after taking the photos. So I put them back in the steamer till they were completely transparent.
When you remove the dumplings from the steamer, spray or coat them with a little sesame oil so they don’t stick to each other.
Serve dumplings with cilantro, Thai chillies, crushed peanuts and soy-sesame dipping sauce.
Soy-Sesame Dipping Sauce
Soy sauce – 1/4 cup
Sesame oil – 1/4 cup
Water – 1/4 cup
Peanuts – 2 tbsp
Rice wine vinegar – 1 tbsp
Honey – 2-3 tbsp
Ginger, minced – 1 tsp, optional
Put all ingredients in a blender and blend till well combined.
Note: You can find tapioca pearls in any Asian store. Buy the white, small sized pearls.
{ 26 comments… read them below or add one }
Sala, I love love love the pic with the pearls falling from your hands. How aesthetic!
You have amazing photography skills and this recipe is just as unique as the others you come up with.
[Reply]
Very interesting ingredient. Great photos
[Reply]
Sala, there aren’t many out there. The only one I know of is Pepperidge Farm Puff pastry sheets. There is another one, but way too expensive than the former.
[Reply]
Superb click!I have never tasted this before..Its healthy as it is steam cooked:) My knowledge was limited to Sago khichadi hehehe.
[Reply]
Oh, I am so going to try making this. The only way we use Tapicoa (sago) is in sweet porridge. This year I am on the look out for familiar ingredients that are used in other cuisines and prepared differently and your dumplings definitely fit the bill. Thank you!
[Reply]
Oh gal u just make me addict to ur blog with such pict. Love the second one the most. Lovely thai food never tasted one like this!
[Reply]
Hey, I found your blog thru anudivya’s comments – I’m another travelling veggie
Bookmarking your blog, you have some stunning recipes here!
[Reply]
Beautiful pics…Like the dumplings on banana leaf.
[Reply]
The pictures are beautiful, as always, and your food is always so unique!
[Reply]
i am so making this..and the pictures are truly resplendent
[Reply]
I haven't seen these tiny tapioca pearls before… these dumplings look fabulous. Loved the pictures & the presentation.
[Reply]
These dumplings sound good.
[Reply]
Intriguing recipe and beautiful photos!
[Reply]
Very interesting recipe!
[Reply]
Saw it on RM, bookmarked, have to make it soon, lovely pictures
[Reply]
These look delicious – very unique!
[Reply]
These sound really interesting and tasty! I’ve never had tapioca pearls besides in teas/milkshakes.
[Reply]
The place I am having dinner at tomorrow uses tapioca pearls to bread shrimp and it’s so delicious. I love how you use them here.
[Reply]
You are so very creative! I love this idea. I’ve only had tapioca in the pudding and tea as well. I wonder when you’re going to come out with a veg cookbook
[Reply]
wow dumplings looks very delicious & nice clicks ..
[Reply]
These are totally new to me, but resemble Chinese sesame buns which usually contain red bean or another sweet filling. I am in love with sago, and have never seen it in a savory dish before, so I’m eager to try this out! Thanks
Beautiful pictures, by the way!
[Reply]
Sala!
This is my first time here. U have such a lovely blog. I enjoyed checking each n every click. Brilliant photography girl!
Really tempting post. I am gonna try it for sure.
Do visit my blog.
Stay in touch
Cheers
Vij
[Reply]
Nicely done! I like the concept of the chewy exterior, has me thinking about what else could go in there.
[Reply]
with pics like this you actually like mine? amazing pic of the pearls falling
[Reply]
Amazing pic and amazing dish! Thats a deadly combo -me thinks. Good one for Thai menu. Thanks
[Reply]
Those look sooo cute!I have to try them!
[Reply]