Thai cuisine

Medium

Steamed Butterfly Peas Dumplings (Chor Muang)

Name: Steamed Butterfly Peas Dumplings (Chor Muang)
Prep time: 1 hr
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup Fresh butterfly pea flower [For making color]; 0.5 cup Water [For making color]; 1 tsp. Lime juice [For making color]; For dough; 2 tbsp. Butterfly pea color; 1.5 cup Rice flour; 1 tbsp. Tapioca flour; 1 tbsp. Glutinous rice flour; 0.5 cup Water; 2 tbsp. Coconut milk; For stuffing; 3 cloves Garlic; 1 pc Coriander root (Cilantro root); 1 tsp. White pepper powder; 1 tbsp. Vegetable oil; 0.75 cup Minced chicken; 0.25 tbsp. Salt; 1.5 tbsp. Sugar; 1 cup Onion; 1 tbsp. Light soy sauce; For Garnish Crispy garlic oil; For Garnish Bird's eye chili

Chef Nooror

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Steamed Butterfly Peas Dumplings (Chor Muang)

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Chor Muang Kai is known for its beautiful blue color — rare among natural food coloring, yet natural — derived from petals of butterfly pea flowers. The beauty of these dumplings attracts the eye, and the taste captures the heart.

Recipe

PRE TIME: 1 hr

COOKING TIME: 0

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

1 cup Fresh butterfly pea flower [For making color]
0.5 cup Water [For making color]
1 tsp. Lime juice [For making color]
For dough
2 tbsp. Butterfly pea color
1.5 cup Rice flour
1 tbsp. Tapioca flour
1 tbsp. Glutinous rice flour
0.5 cup Water
2 tbsp. Coconut milk
For stuffing
3 cloves Garlic
1 pc Coriander root (Cilantro root)
1 tsp. White pepper powder
1 tbsp. Vegetable oil
0.75 cup Minced chicken
0.25 tbsp. Salt
1.5 tbsp. Sugar
1 cup Onion
1 tbsp. Light soy sauce
For Garnish Crispy garlic oil
For Garnish Bird's eye chili

Directions:

Step 1

In a saucepan, bring the water to a boil, add butterfly pea flowers. When the water turns a nice blue color, add a few drops of lime juice. The water will turn purple. Remove from heat and set aside to cool.

Step 2

Sift the 4 kinds of flour one at a time into a large cooking pan over low heat.

Step 3

Add water, the purple water and coconut milk, stir to mix until thick and sticky so it's almost cooked. Gently knead the warm dough and set aside.

Step 4

Dust the dough with flour and cover with a piece of damp cloth to keep it moist.

Step 5

Heat the wok and add a little oil. Add coriander root, garlic, and pepper. Stir fry until an aroma develops. Add the sliced onion and season.

Step 6

Then add minced chicken and keep stirring and be careful not to let it become lumpy. Set aside to cool.

Step 7

Divide the dough into the pieces the size of ping pong balls and set aside.

Step 8

Make a dent in the middle of each ball, place the cooked stuffing in it. Fold the dough together into a round shape again.

Step 9

With a pair of tweezers, carve the outside of the dough into layers like flower petals.

Step 10

Steam the flower-shaped dumplings for 15 minutes. Transfer to a serving dish.

Step 11

Garnish with Bird's eye chili and crispy garlic oil.

Final Notes

The steamed dumplings can have either a savoury or sweet stuffing usually with seasoned meat filling, such as shrimp, fish, pork, or chicken fried with coriander root, garlic, and pepper.