Tapioca Pearl Dumplings with Pork & Shrimp Filling

Tapioca Pearl Balls with Pork & Shrimp Filling Electric steamer- amzn.to/3xgLx8X  Palm Sugar- amzn.to/3RX9Mmj  Cornstarch- amzn.to/3HYvkdk  Soy sauce- amzn.to/3YMahBS Thermometer- amzn.to/40UyXty Ingredients: • 2 lb ground pork • 1 lb shrimp, peeled, deveined and cut • 4 (14 oz) bags of small white tapioca pearls • 1 bag of sweet preserved radish • 1 bag of chopped, roasted and blended peanuts • 2 Reams of palm sugar (if chopped, about 3/4 cup) • 1 tbsp of soy sauce • 3 tsp of cornstarch • 1 tbsp of shallot • 5 cloves of garlic • 1/4 of a cilantro stem • 1 tsp of black pepper • 1 tbsp of vegetable oil   1. Boil a large pot of water (150°F) and soak the tapioca pearls in the hot water for 10 minutes. Drain the water. 2. In a large pan, heat the vegetable oil and cook the ground pork, shrimp, sweet preserved radish, peanuts, palm sugar, soy sauce, cornstarch, shallot, garlic, cilantro stem, and black pepper until well combined. 3. Wet your hands and form the mixture into small balls, about the size of a ping-pong ball. 4. Boil a large pot of water and gently drop the balls into the boiling water or steam for 15 minutes. 5. Cook for about 5-8 minutes or until the tapioca balls have floated to the surface. 6. Serve hot with your favorite dipping sauce.

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