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.