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1
To make the dough, put the tapioca in a bowl and add hot tap water to cover.
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2
Swirl twice, then immediate pour into a mesh strainer to drain.
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3
Shake the strainer to get rid of excess water.
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4
The tapioca will have bloomed and expanded.
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5
Wipe the bowl dry and return the tapioca to it.
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6
Stir in the just-boiled water and salt, combining well.
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7
Cover with plastic wrap and set aside for 1 hour.
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8
Heat the 1 tablespoon oil in a medium skillet over medium-high heat.
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9
Add the cilantro roots and the 1 teaspoon garlic.
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10
Cook, stirring constantly for about 1 minute, or until the mixture is fragrant and the garlic is light golden.
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11
Add the pork and shallot, stirring and mashing the meat into crumbly bits.
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12
Cook for about 1 minute, or until most of the pork has lost its pinkness, then add the fish sauce, brown sugar, and white pepper.
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13
Continue cooking, stirring constantly, for about 3 minutes, or until some of the pork has browned and the mixture is hissing and bubbling.
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14
Add the peanuts, stirring to combine well.
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15
Remove from the heat; taste and add salt and sugar as needed.
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16
Aim for a slightly intense salty-sweet flavor.
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17
Transfer to a small plate, spreading the filling out, then set aside to cool completely before using.
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18
(The filling can be prepared up to 2 days in advance and refrigerated.
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19
Return it to room temperature before using.)
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20
Makes an ample 1/2 cup.
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21
Line steamer trays and/or baking sheets with parchment paper, then oil the paper.
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22
Transfer the tapioca dough to an unfloured work surface.
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23
You will initially work with slightly wet hands to prevent sticking and later dust them with tapioca starch to form the dumplings.
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24
Dampen your hands with water and knead the dough for about 1 minute into a bumpy ball of tapioca pearls.
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25
It may be a bit pasty and squishy, and that is fine.
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26
Cut the dough in half, and return half to the bowl, covering it with plastic wrap.
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27
Working with the other half, dampen your hands again and roll the dough into a 12-inch log.
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28
Cut into 1-inch pieces.
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29
With damp hands, roll each piece of dough into a ball.
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30
Now, wash your hands and dry them thoroughly.
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31
For each dumpling, lightly dust your hands with tapioca starch.
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32
Pick up a dough ball and make an indentation in the center with your thumb.
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33
Keep your thumb in place as you rotate the dough and press on its walls to create a 1/2 to 3/4-inch deep cup.
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34
Holding the cup in the crook of your hand, fill it with about 1 teaspoon of filling, tapping it down lightly.
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35
Then close up the opening by pressing the dough inward with your fingers.
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36
Should there be a break in the dough, pinch the surrounding pearls together and dab on some tapioca starch to seal.
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37
Roll the ball between your hands for an even shape.
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38
Set in the steamer tray or on a baking sheet spaced 1 inch apart.
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39
Repeat with the remaining dough pieces before working on the other half of the dough.
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40
The dumplings can be cooked now or frozen.
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41
To freeze, place them in the freezer for about 1 hour, until hard.
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42
Then put into a zip-top plastic bag, press out excess air before sealing, and freeze for up to 1 month.
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43
Thaw completely in the refrigerator before steaming.
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44
Steam the dumplings for 20 minutes over boiling water; see page 17 for steaming guidelines.
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45
Turn off the heat and remove the steamer lid.
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46
After about 3 minutes, the tapioca pearl dough should go from translucent to mostly clear.
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47
If it does not, steam for 5 minutes more.
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48
As the dumplings steam, make the garlic oil.
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49
Combine the remaining 1/4 cup oil and the remaining 1 tablespoon garlic in a small saucepan and heat over medium heat.
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50
Let the garlic sizzle for about 2 minutes, or until it is blond.
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51
Immediately transfer to a heatproof dish and set aside to cool.
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52
Put 2 tablespoons of the garlic oil on a platter and set aside.
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53
When the dumplings are done, detach or remove the steamer tray and let cool for 5 minutes before transferring the dumplings to the platter.
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54
Present the dumplings warm or at room temperature, with the remaining garlic oil drizzled atop each dumpling.
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55
Serve with the garnishes of lettuce, cilantro, and chiles either tucked onto the platter or arranged on a separate plate.
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56
To eat, tear off a palm-sized piece of lettuce and put a dumpling on top.
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57
Add a few cilantro and/or mint leaves (pinch their stems off) and a piece of chile.
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58
Bundle up the lettuce and enjoy.
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59
Refrigerate left over dumplings and steam them for about 8 minutes, or until soft again.
