Steamed Sago Pork Dumplings

[bishoujo 0]

Preparation time: 20 mins (varies for different people)Cooking: 30 minsMakes: 16 dumplingsIngredients:1/2 tsp black peppercorns3 garlic cloves, finely minced15g coriander roots, chopped2 tbsps cooking oil1 large onion, finely chopped500g frozen minced pork2 tbsps coarsely pounded peanuts25g sugar2 tbsps fish sauceAnother 40g garlic, very finely minced125ml cooking oil350g sagoHot waterMethod:1. Pound the first 3 ingredients until fine.2. Heat oil and saute the pounded ingredients and the chopped onions until fragrant.3. Add the minced pork and saute until the color changes. Add peanuts, sugar and fish sauce and cook till the mixture becomes almost dry.4. Set aside and leave to cool.5. Fry the minced garlic in the oil until golden brown and leave to cool. Alternatively, place chopped garlic in a bowl of oil and microwave for 4 minutes until garlic turns light brown.6. Pick dirt from sago. Pour enough hot water to cover, stir thoroughly, strain well and discard the water.7. Knead the wet, warm sago lightly until it forms a soft dough.8. Divide the sago dough into small balls and flatten each out into a thin sheet with your hands (keep hands damp).9. Spoon some of the pork filling onto the center of the sheet, and wrap the sago sheet around the filling. Pinch the edges together to seal and form into small balls.10. Place the filled sago balls into a steamer, lined with oiled banana leaves or aluminum foil, leaving a little space between them to prevent sticking.11. Steam for about 20 minutes, remove from heat, brush with garlic oil and bits of fried garlic.12. Serve the sago pork balls warm on lettuce leaves and garnish with chopped coriander leaves and chilli padi.