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Tapioca Dumplings

Packed with a chunky chicken mix, wrapped in a dough of tapioca pearls and flour, these dumplings make for a perfect entree. Also gluten free snack.

Tapioca DumplingsTapioca Dumplings

Chef

:Seema Chandra

Recipe Cook Time

:45 Minutes

Recipe Rating

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Ingredients

  • Paste for chicken:

    1/2 tsp peppercorns

    3-4 cloves of garlic

    1 Tbsp fresh coriander

    1/2 tsp salt

    1 Tbsp oil

    1/2 cup minced shallots

    250 gm minced chicken

    1/2 cup roasted peanuts

    1/4 cup brown sugar

    1 Tbsp fish sauce
     

    Tapioca casing:

    1 cup tapioca pearls (Sabudana)

    1/2 cup tapioca flour

    75 ml boiling water

     
    Spinach casing:

    Spinach leaves
     

    Garnish:

    Black sesame seeds

    Garlic oil

Method

For the filling:

In a mortar and pestle, grind the peppercorns, coriander, garlic and salt and form a paste.

In a pan, heat oil, fry the paste for about a minute.

Then on high heat, add the onions and the chicken, and stir-fry till it's all crumbly.

Add the peanuts, brown sugar. Give it a quick stir so that the sugar caramelizes.

Add the fish sauce and mix well.

Stir for a few minutes more and take off the heat.


For the wrapping:

For the tapioca shell, mix the tapioca pearls and tapioca flour in boiling water, while stirring constantly. Knead the dough a bit but very gently, do not mash the pearls. It will be sticky and allow it to cool.

Dip your fingers in a bowl of cold water. Take a pinch of the tapioca dough, roll into a ball.

Then flatten it and fill it with the chicken filling.

Steam the dumplings.

Optional - you can drizzle a bit of garlic oil on top or black sesame seeds. Also instead of the tapioca covering you can use spinach leaves to wrap the filling.

Key Ingredients: Garlic, Coriander Leaves, Salt, Black Pepper, Vegetable Oil, Chicken, Shallots, Peanuts, Brown Sugar, Fish Sauce, Tapioca, Spinach, Sesame Seeds


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