Ingredients
The following ingredients have 4 Servings
- ½ cup Tapioca (sago )
- ¼ cup Shallot (finely chopped )
- 1 cup Cabbage (carrot, bean (finely chopped) )
- 3 Cilantro (coriander)
- 2 Cilantro root
- 1 tbsp Soy sauce
- ½ tsp Pepper powder
- 3 cloves Garlic
- 3 tbsp Oil
- ½ cup Water
Instruction
- Soak sago / tapioca pearls in room temperature with 1/2 cup of water. It takes at least 15-20 minutes to get the sago into a workable stage.
- Mince garlic, cilantro roots. Add finely chopped onion and mix together.
- Put a pan / wok over medium flame and heat oil.
- Add the minced mixture, stir until the onion is translucent.
- Next add finely chopped cabbage, carrot and beans. Stir well to mix everything together.
- Add soy sauce and pepper powder. Stir and mix all the ingredients well.
- Switch off the flame, the filling is ready. Keep aside and let the filling cool down completely.
- Meanwhile, take all the soaked sago in a bowl, knead until very pliable (for 2-3 minutes) and make a smooth dough like flour dough.
- Take a small amount of dough in wet hand, flatten and make a disc shape (around 6 cm).
- Place 1 tsp of the filling in it, then close the flattened disc carefully and give a round ball structure.
- Keep the ball on a lightly oiled plate. Repeat the process with the remaining dough and the filling.
- Now ready the steamer for cooking these balls. Before placing the balls in the steamer, brush the steamer plate with oil.
- Steam them for 15 minutes or till the sago becomes soft and transparent, basically depends upon the thickness of the wrapping.
- Remove the dumplings (steamed balls) from the steamer by dipping a spoon into the oil in order to prevent the dumplings from sticking to the spoon.
- Brush each dumpling with garlic oil (Garlic oil - fry 1 tbsp of crushed garlic in 2 tbsp oil till golden brown). Garnish with fresh cilantro, serve immediately !
