Forget everything you think you know about dumplings! These Chewy Salty Sago Glass Dumplings offer a unique twist on a classic, boasting a translucent, jewel-like skin that's surprisingly easy to achieve. Instead of the usual flour-based wrapper, we're using tapioca pearls (sago) for a delightfully chewy texture and a captivating see-through effect. The savory filling, a perfectly balanced blend of salty and umami flavors, complements the delicate wrapper beautifully. No more struggling with banana leaves either – this recipe simplifies the process dramatically, making these stunning dumplings accessible to everyone.
This recipe is a game-changer, especially for those intimidated by traditional dumpling-making. The key is in the precise ratio of sago to water, ensuring a perfectly pliable dough. Get ready to impress your friends and family with these elegant and delicious dumplings. Ready to create these stunning, chewy treats? Let’s dive into the step-by-step instructions!
Tools Needed
- Steamer
- Pestle and mortar (or blender)
- Pan
- Mixing bowls
- Strainer
- 5cm silicone molds
Ingredients
- Peeled mung beans: 250 grams
- Shallots: 50 grams
- Vegetable oil
- Water
- Salt
- Sugar
- Ground pepper
- Pandan sago: 250 grams
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling
- Soak 250 grams of peeled mung beans in water overnight. Wash and steam them in a steamer lined with a thin cloth for 20 minutes on high heat.
- Once cooked, pound the beans with a pestle (or use a blender) until smooth. It's best to grind while hot.
- Heat a pan with vegetable oil, add 50 grams of chopped shallots and stir-fry until golden brown.
- Add water and salt to the shallots, then incorporate the ground mung beans. Stir-fry until well combined.
- Add sugar and stir until well mixed. Then add ground pepper and stir-fry until blended. Turn off the heat and let cool.
- Shape the cooled filling into small, slightly flattened balls.
Step 2. Prepare the Sago Mixture
- Soak 250 grams of pandan sago in water for 15 minutes until softened. Drain well.
- Mix the drained sago with salt, sugar (adjust to taste), and water. Mix well.
Step 3. Assemble and Shape the Dumplings
- Lightly grease 5cm silicone molds with vegetable oil.
- Fill each mold with a layer of sago mixture, add a ball of filling, and top with more sago mixture, pressing gently to shape.
Step 4. Steam and Cool the Dumplings
- Steam the dumplings over medium heat for 30 minutes, or until cooked. Let cool completely before unmolding.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Grind the mung beans while they are still hot for easier processing.
- Adjust the amount of sugar in the sago and filling to your preference.
- Oil the silicone molds to prevent sticking.
- Leave the steamer lid slightly ajar during steaming to allow for ventilation.
Nutrition
- N/A
FAQs
1. Can I substitute the sago pearls with another ingredient?
While sago pearls are key for the chewy texture and translucent look, you could experiment with other starches like tapioca starch, but the result might not be exactly the same. The dumplings may be less chewy and not as transparent.
2. How do I store leftover dumplings?
Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. You can reheat them by steaming or pan-frying.
These chewy, salty sago glass dumplings are a testament to the surprising versatility of tapioca pearls, offering a unique and delicious dumpling experience. The beautiful translucent wrappers and flavorful filling are sure to impress, making this recipe a new favorite for both novice and experienced cooks. So gather your ingredients and embark on this rewarding culinary adventure!