Description
Delight in these stunning Royal Flower Dumplings Chor Muang, shaped like delicate petals and filled with savory and sweet flavors, perfect for family gatherings.
Ingredients
Scale
- 1 tsp white peppercorns
- 6–8 cilantro stems, chopped
- 5 cloves garlic
- 1 Tbsp toasted white sesame seeds (optional)
- ⅓ cup roasted peanuts, lightly crushed
- 250 g lean ground pork or ground chicken
- 2 Tbsp oil
- ¼ medium onion, minced
- 80 g palm sugar, chopped
- 1 Tbsp + 2 tsp fish sauce
- 100 g rice flour + ¼ cup for dusting
- 25 g arrowroot starch
- 12 g glutinous rice flour
- ¾ cup hot water
- 3 Tbsp coconut milk
- 1 Tbsp dried butterfly pea flowers
- 2 tsp lime or lemon juice
- Fried garlic and garlic oil
- Green leaf lettuce
- Cilantro (optional)
- Thai chilies, sliced into rounds (optional)
Instructions
- Prepare the filling: Pound the white peppercorns until fine. Add garlic and cilantro stems and pound into a paste. If using sesame seeds, crush them in the mortar as well. Coarsely ground the peanuts until they resemble small chunks.
- Cook the filling: In a mixing bowl, mash ground pork with fish sauce until incorporated. In a pan, heat oil over medium-high heat. Sauté the herb paste with onions until translucent, about 2-3 minutes. Add ground meat and cook until fully cooked, breaking it into small pieces. Stir in palm sugar until dissolved, then fold in peanuts and sesame seeds. Let cool completely.
- Make the fried garlic: In a pot, heat oil over medium-low heat. Add sliced garlic and fry until golden and fragrant, about 3-4 minutes. Drain and set aside.
- Prepare the dough: Steep dried butterfly pea flowers in hot water for 15 minutes. Combine rice flour, arrowroot starch, and glutinous rice flour. Strain infused water and mix it with coconut milk. Gradually add this into the flour while stirring. Cook over medium-low heat, stirring constantly until it forms a soft dough, around 5-7 minutes. Knead until smooth, then let rest covered.
- Wrap the dumplings: Pinch off pieces of dough, flatten slightly, place a spoonful of cooled filling in the center, and carefully pinch the edges to form petals. Place in a lined steamer.
- Steam the dumplings: Steam over high heat for 5-6 minutes until translucent. Transfer to a plate and brush with garlic oil.
- Serve warm, topped with fried garlic, alongside fresh green leaf lettuce, cilantro, and sliced chilies.
Notes
Use fresh ingredients for the best results. These dumplings can be stored in an airtight container and refrigerated for up to 2 days or frozen for a month.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 dumpling
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg