Learn how to make homemade Thai tapioca dumplings with this easy saku sai moo recipe. In my family, we always use a savory pork filling with crunchy peanuts, because that’s how they taste best!
Thai tapioca dumplings are a chewy snack made from tapioca pearls and filled with ground pork, peanuts, sweet radish, and seasonings. They have a soft, sticky texture with a savory, slightly sweet flavor.
You will make these on repeat!
This is one of my favorite Thai snacks! The outside has a wonderfully chewy texture, kind of like kanom gui chai. The inside is filled with seasoned ground pork or chicken, similar to how Thai dumplings are made.
If you’ve ever been to a market in Thailand, you might’ve seen them stacked in little clear plastic boxes, topped with crispy fried garlic.
Luckily, they’re actually pretty easy to make at home, and you don’t need any special equipment. Just cook the filling, soak the tapioca, and then we’ll wrap and steam the dumplings.
I’ve tested this recipe more times than I can count because my husband keeps requesting them. It’s definitely foolproof, and shaping the pork tapioca dumplings is a fun thing to do with the kids. You’re going to love these!
Ingredient notes and substitutes
You’ll find ingredient tips and detailed instructions below to guide you, or just scroll down to the recipe card if you’re ready to begin cooking!
- Tapioca pearls (10 oz or about 1½ cups) – Use small, white or green tapioca pearls. Get them at Amazon or any Asian grocery store. (not the large boba kind!)
- Peanuts (3.5 oz or about ¾ cup, crushed) – Lightly roasted or unsalted peanuts add a crunchy contrast to the soft dumpling texture.
- Sweet radish (3.5 oz or about ½ cup, shredded) – Adds a salty-sweet bite.
- Ground pork (7 oz or about ¾ cup) – Use regular ground pork with some fat for best flavor.
- Oil (2 tbsp) – Used for sautéing the pork and aromatics; neutral oils like canola or vegetable oil work best.
- Cilantro roots (3)
- Garlic (4 cloves)
- White pepper (1 tsp)
- Black pepper (1 tsp)
- Shallots (2 medium)
- Palm sugar (3 tbsp) – Gives natural caramel-like sweetness. Get it here.
- Light soy sauce (1 tbsp) – Adds saltiness and umami; my go-to is Healthy Boy Brand.
Step-by-step instructions
Step 1: Pound coriander roots and garlic using a mortar and pestle.
Step 2: Heat oil in a pan and sauté the mixture with shallots until fragrant.
Step 3: Add the minced pork and cook until no longer pink. Stir in palm sugar, soy sauce, both peppers, sweet radish, and keep cooking until the liquid evaporates.
Step 4: Mix in the peanuts and cook for another 2 minutes. Then spread the filling on a tray to cool completely.
Step 5: Meanwhile, soak the tapioca pearls in lukewarm water for 15 minutes, then drain well.
Step 6: Once the filling has cooled, roll it into about 60 small balls (roughly 1 tablespoon each).
Step 7: Take some tapioca in your palm, press it into a thin layer, place a filling ball in the center, and gently shape the tapioca around it.
Step 8: Place the dumplings in a steamer basket lined with banana leaf or parchment, leaving space between each one. Steam for 3 to 4 minutes until translucent.
Serve: Top with crispy fried garlic and add fresh chili, a few lettuce leaves, and fresh herbs like cilantro or mint.
Storage and make-ahead tips
- Storage: Sakoo sai moo is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Re-steam for a few minutes before serving.
- Make-ahead: You can make the filling a day in advance and keep it in the fridge. You can also roll the filling balls ahead of time so they’re ready to wrap.
More Thai snacks to try
That’s all you need to know to shape and steam these Thai tapioca dumplings! Don’t forget to leave a star rating and/or a comment! Follow me on Facebook, Instagram, and Pinterest.
Thai Tapioca Dumplings (Saku Sai Moo Recipe)
Equipment
- Mortar and pestle or food processor
- Mixing bowl for soaking
- steamer
- Parchment paper or banana leaf
- Baking sheet or tray
Ingredients
- 1 1/2 cups or 10 oz tapioca pearls, see notes
- 3/4 cup or 3.5 oz peanuts, crushed
- 1/2 cup or 3.5 oz sweet radish, shredded
- 3/4 cup or 7 oz ground pork
- 2 tbsp oil
- 3 cilantro roots
- 4 cloves of garlic
- 1 tsp white pepper
- 1 tsp black pepper
- 2 medium shallots
- 3 tbsp palm sugar
- 1 tbsp light soy sauce
Instructions
- Use a mortar and pestle to pound the coriander roots and garlic into a paste.
- Heat oil in a pan over medium heat. Add the pounded mixture and shallots, and sauté until fragrant.
- Add ground pork and cook until no longer pink. Stir in palm sugar, soy sauce, white pepper, black pepper, and sweet radish. Cook until the liquid evaporates.
- Mix in the peanuts and cook for another 2 minutes. Spread the filling on a tray to cool completely.
- Place tapioca pearls in a bowl of lukewarm water and soak for 15 minutes. Drain well.
- Once the filling has cooled, roll it into about 60 small balls.
- Scoop some tapioca pearls into your palm. Flatten slightly, place a filling ball in the center, and gently press the tapioca around it to seal.
- Place the dumplings in a steamer, leaving space between each. Steam for 3–4 minutes, or until translucent.
Notes
- Use the nutrition card in this recipe as a guideline.
- Tapioca pearls (10 oz or about 1½ cups) – Use small, white or green tapioca pearls. Get them at Amazon or any Asian grocery store. (not the large boba kind!)
