Best Soft & Chewy Tapioca Dumplings – No Hard Texture Even When Cold! Easy for Beginners

Learn how to make soft, chewy tapioca dumplings that stay tender even after cooling! This step-by-step recipe is easy for beginners' .

In this video, you’ll discover:
✔ How to make perfect tapioca dough that’s never hard
✔ A flavorful mung bean & shrimp filling
✔ Tips for bright green scallion oil
✔ Tricks to keep dumplings soft even the next day

Serve with sweet fish sauce or soy sauce – check the description for the dipping sauce recipe.

📌 Make ahead, refrigerate, and reheat — still soft and delicious!

🧾 PROFESSIONAL RECIPE (GRAM + US)
Ingredients for about 100 tapioca dumplings:
🟡 Filling :
150g split mung beans (¾ cup)
80g pumpkin, peeled & diced (½ cup)
350ml water (1½ cups)
40g preserved radish (¼ cup, finely chopped)
15g dried shiitake mushrooms (½ oz)
20g dried shrimp (small) (2 tbsp)
3 tbsp shallots (divided)
1½ tbsp cooking oil
½ tsp sugar
1 tsp sugar (for mung bean)
1 tsp chicken bouillon powder
½ tsp white pepper

⚪ Dough :
250g tapioca starch (2 cups)
75g potato starch (½ cup)

Slurry:
30g tapioca starch (2 tbsp)
250ml water (1 cup)
2 tbsp oil
½ tsp salt

🟢 Scallion Oil :
40g scallions (1 cup chopped)
¼ tsp salt
¼ tsp sugar
4 tbsp hot oil
1 tbsp room temp oil

Dipping sauce with fish sauce:
150g sugar
100g fish sauce
100 ml water
1 teaspoon Monosodium glutamate (MSG)(optional)
3 tablespoons lime juice
How to cook: https://youtu.be/gdYRdMfnokk?si=uXXvi9eZ7E9-Pryl

Savory Soy Dipping Sauce (Dim Sum Style) :
Soy Sauce: 4 tbsp (Use a high-quality, light soy sauce)
2 tbsp water
2 tbsp sugar
1 tbsp Red Vinegar or Lime juice for acidity
Mix well.
Optional Aromatics: Finely minced garlic, sliced bird's eye chilies, or shredded ginger.

Adjust: Taste and adjust the balance of sweet and sour to your preference.

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