World Dumpling Fest comes to Navy Pier

Dumplings are a dish you can find in many different cultures, from Polish, to Chinese, all the way to Central American.

Now you can try a variety of styles at The World Dumpling Fest at Navy Pier.

Emily Reusswig from the Chicago Cultural Alliance and Head Chef of Herb Restaurant joined ABC7 for a tasty preview.

For more information on World Dumpling Fest, click here.

Tapioca Pork dumpling (Sagu Sai Moo)


1. 1 bag of tapioca pearl (sagu)
2. 1 1/2 cup ground Pork
3. ground roasted peanut 1 cup
4. chopped cilantro stems 2 tablespoon s
5. 1 1/2 cup palm sugar
6. chopped shallot 2 cup

7. chopped sweet radish 14 oz
8. sweet black soy sauce 1 teaspoon
9. vegetable 3 tablespoons
10. fried garlic 3 tablespoons
11. lettuce 2-3 head
12. Thai chili pepper 4-5 pcs
13. cilantro leaves 1/2 cup
14. Salt 1/2 teaspoon
15. Black pepper 1/2 table spoon


How to make tapioca dough:
1. Wash the tapioca pearl to clean. Then immersed in water for about 5-10 minutes, set aside to drain the water.
2. Leaves until tapioca soft enough to massage to mixed together if still not mixed add very warm water a little bit until it soft like dough.

How to make pork filling:
1. put 2 tablespoons of vegetable oil into a hot pan, add minced garlic fried until garlic turn to light yellow color then set aside and let it cool down.some
2 put 1 tablespoon of vegetable oil wait until oil hot, add minced garlic, chop cilantro stem, chop shallot roasted for 3 minutes, add ground pork, choped sweet radish cook for 5 minutes, the add palm sugar, ground peanut, black pepper, sweet say sauce, salt cook togetther at low heat for 20 Minutes, taste as you like.
3. Get a tapioca dough into a round small ball, medium size, spread put the filling in the middle, put tapioca dough cover filling look like a tiny ball.
4. Steamed cooked about 8-10 minutes or until tapioca ball is clear.
5. Spread fried garlic oil on a plate, then remove dumpling from steamer sprinkle with fried garlic on tapioca ball.
6. Serve with lettuce, cilantro leaves and fresh Thai chili pepper (green or red).
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