Ingredients

• small sago - 2 cup
• warm water to soak
• salt to taste
• For Filling:
• minced chicken breast - 1 cup
• garlic - 2 flakes
• coriander roots - 1 tbsp, chopped
• pepper corns - 1 tsp
• peanut oil - 2 tbsp
• onion - ½ cup, minced
• roasted peanuts - ½ cup, crushed
• fish sauce - 1 or 2 tbsp
• palm sugar - 150 gm

How to Make Thai Sago Dumplings

• Rinse sago and soak in just enough warm water to cover, till sago is soft enough to bind together.
• Mix in salt.
• Crush garlic, coriander roots and pepper corns together, till it is reduced to a paste.
• Heat oil, fry the ground paste till fragrant.
• Add onion and fry till brown.
• Add chicken and fry till it is cooked and all the moisture is absorbed.
• Add palm sugar and fish sauce and cook till almost dry.
• Cool the mixture and shape into 1.5 cm round balls.
• Take lime size balls of sago mixture and stuff each ball with the chicken filling.
• Steam the dumplings till the sago is cooked and transparent (About 20-30 mins).
• Brush the dumplings with garlic oil (Fry 1 Tbsp of finely chopped garlic in 3 Tbsp oil till dark brown).
• Serve hot.