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Royal Flower Dumplings Chor Muang

Delight in the vibrant and savory Royal Flower Dumplings Chor Muang, a traditional Thai dish known for its exquisite floral design and filling that bursts with flavor.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 20 dumplings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 45
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tsp white peppercorns, finely pounded
  • 6-8 stems cilantro, chopped
  • 5 cloves garlic, minced
  • 1 Tbsp toasted white sesame seeds (optional)
  • ⅓ cup roasted peanuts, chopped
  • 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
For the Dough
  • 100 g rice flour, plus ¼ cup for dusting
  • 25 g arrowroot starch or tapioca starch
  • 12 g glutinous rice flour
  • ¾ cup hot water
  • 3 Tbsp coconut milk
  • 1 Tbsp dried butterfly pea flowers, soaked in hot water
  • 2 tsp lime or lemon juice
To Serve
  • Fried garlic and garlic oil
  • Green leaf lettuce
  • Cilantro (optional)
  • Thai chilies, sliced (optional)

Method
 

Make the Filling
  1. Prep the Ingredients: Begin by pounding the white peppercorns until fine. Add the minced garlic and chopped cilantro stems, continuing to pound until you have a paste. If using sesame seeds, gently crush them in the mortar as well.
  2. Mix the Filling: In a bowl, mix the ground pork (or chicken) with the fish sauce and some of the pounded herb paste (save a little for later). In a wok, heat 2 tablespoons of oil over medium heat. Sauté the herb paste and minced onion until fragrant and translucent (about 2-3 minutes).
  3. Cook the Meat: Add the ground pork (or chicken) and cook until fully cooked through, breaking it into small pieces. Then mix in the palm sugar until dissolved. Finally, stir in the chopped peanuts and sesame seeds, cooking until the mixture darkens slightly. Allow the filling to cool, then roll it into small balls.
Make the Fried Garlic and Garlic Oil
  1. Heat about ½ cup of oil in a small pot over medium-low heat. Add the minced garlic and fry until volatile and golden brown (around 3-4 minutes). Strain and save the oil for later use.
Make the Dough
  1. Prepare Butterfly Pea Flowers: Soak the dried flowers in ¾ cup of hot water for about 10 minutes, then strain to collect the water and set aside.
  2. Combine the Flours: In a large bowl, mix the rice flour, arrowroot starch, and glutinous rice flour. Gradually add the strained flower water and coconut milk while stirring constantly. Heat this mixture gently in a pan, stirring until it transforms into a smooth dough (about 5-7 minutes).
  3. Knead the Dough: Allow it to cool slightly before kneading it on a floured surface until smooth.
Wrap the Dumplings
  1. Shape the Dumplings: Roll the dough into circles using your hands or a rolling pin, aiming for about 3 inches in diameter. Place a ball of filling in the center of each circle, fold it over, and pinch the edges tightly to seal. Use tweezers to create decorative shapes.
  2. Steam the Dumplings: Prepare a steamer lined with parchment paper. Steam the dumplings for 5-6 minutes, or until they appear translucent and the dough has set.
Serve
  1. Presentation: Serve warm, garnished with fried garlic and a side of lettuce, cilantro, and sliced Thai chilies for an added kick!

Notes

For best results, ensure butter or fats are at room temperature for blending during filling preparation. If the dough feels too sticky, dust your hands with more rice flour; if it’s too dry, add a splash of hot water and knead again. Leftovers can be reheated gently to maintain texture.