Home Recipe ContentPork + Peanut Tapioca Dumplings

Pork + Peanut Tapioca Dumplings

Published : June 22, 2015

This is a delicious creation by Chef Narlimol Chantrapen of Melbourne's Cookie restaurant.

Entrée, Serves 6 (Makes approx. 30 dumplings)


400g tapioca / sago
½ tsp ground white pepper
1 tbsp coriander root, chopped coarsely
1 tbsp garlic, chopped coarsely
400g pork mince
400g palm sugar
1 tbsp fish sauce
50g pickled turnip
1.5 cups roasted peanuts, crushed
Chilli sliced
Garlic finely chopped & deep fried


  • Place tapioca in a bowl and just, cover with water. Let this stand for 2 hours. 
  • In a mortar and pestle, pound the pepper, coriander root and garlic to make a paste.
  • In a wok or pan, cook the pork, palm sugar and pepper paste over a low heat until sticky. This will take about 10 - 15 minutes.
  • Add fish sauce, pickled turnip and peanuts. Mix well.
  • When cool to touch, take 1 teaspoon of mixture and roll into a marble. Pour a touch of hot water over the tapioca and squeeze with your hand to make a paste. Be careful not to add too much water.
  • Take a heaped teaspoon piece of tapioca dough and press between thumb and forefinger to make a disc about the size of a 50c piece. Place a pork marble on tapioca, roll with moist hands to form an even covering.
  • Steam for 8 minutes or until translucent.
  • Serve with lettuce, coriander, chilli and deep fried garlic.


Extracted from Flavours of Melbourne (Smudge Publishing $69.99) available at all good book stores or online at www.smudgepub.com.au

Chef: Narlimol Chantrapen


First Floor
252 Swanston St  Melbourne VIC 3000
(03) 9663 7660 

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