Tapioca Balls with Pork Filling (Sakhou Sai Moo)

These juicy, steamed, meat filled dumplings are very tasty. Serve some to your friends or family.

5 Ounce Tapioca Pearls
½ Cup Warm Water
4 Ounce Minced Pork
4 Ounce Onion, cut into slivers
4 Ounce Ground Peanuts
2 Tablespoon Cooking oil
4 Tablespoon Fried Garlic (for sprinkling)
1 Teaspoon Mixture of cilantro, 1 clove garlic, white peppercorns, well-Pounded
1 Teaspoons Palm Sugar
1 Teaspoons Fish Sauce

Garnish:
Leaf lettuce
cilantro
hot chilies

1. Winnow the tapioca pearls well and add warm water little bit at a time.
2. Knead until soft and sticky, then mold into ½ inch balls.
3. Fry the well-Pounded mixture until fragrant.
4. Add the pork and fry until done.
5. Season with palm sugar and fish sauce to obtain a sweet and salty taste.
6. Add the onion and continue frying
7. Add the peanuts and fry until sticky and thoroughly mixed.
8. Remove the mixture from the wok and spread it out to cool.
9. Flatten out each tapioca ball into a thin sheet
10. Place ½-1 Teaspoon of the filling on each sheet, wrap it up to form a secure ball.
11. Line the steamer layer with a banana leaf, brushed with cooking oil to prevent sticking.
12. Put the balls on the leaf, placing them about ½& from each other.
13. Steam for approximately 15 minutes.
14. Remove from the heat and sprinkle with fried garlic.

Serve with leaf lettuces, cilantro and hot chilies.

Makes 6 servings.