Go Back

Royal Flower Dumplings Chor Muang

A delicious journey into Thai culinary art, these vibrant dumplings filled with aromatic pork are a family favorite, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 20 dumplings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 70
Ingredients Method Notes

Ingredients
  

Filling
  • 1 tsp white peppercorns Freshly ground for maximum flavor.
  • 6-8 stems cilantro, chopped Add a burst of freshness.
  • 5 cloves garlic Use fresh, never powdered for that authentic taste.
  • ⅓ cup roasted peanuts Optional but highly recommended for crunch.
  • 250 g lean ground pork or ground chicken Choose the best quality meat you can find.
  • 2 Tbsp oil Recommended: vegetable oil for frying.
  • ¼ medium onion, minced Sweet and savory all at once.
  • 80 g palm sugar, chopped Essential for that touch of sweetness.
  • 1 Tbsp + 2 tsp fish sauce For umami depth.
Dough
  • 100 g rice flour The base of our dough.
  • 25 g arrowroot starch or tapioca starch Ensures the right chewiness.
  • 12 g glutinous rice flour Adds elasticity to our dough.
  • ¾ cup hot water Helps hydrate and form the dough properly.
  • 3 Tbsp coconut milk Gives richness and creaminess.
  • 1 Tbsp dried butterfly pea flowers For that stunning color.
  • 2 tsp lime or lemon juice Brightens the flavor profile.
For Serving
  • 1 head fried garlic For that irresistible crunchy topping!
  • green leaf lettuce For a fresh accompaniment.
  • cilantro, optional Additional garnish if desired.
  • Thai chilies, sliced into rounds, optional For the brave-hearted!

Method
 

Preparation
  1. Start by grinding the white peppercorns, garlic, and cilantro stems into a paste.
  2. Incorporate the toasted sesame seeds and pound the roasted peanuts coarsely.
Cooking the Filling
  1. In a pan, heat the oil over medium heat.
  2. Add minced onions along with your herb paste and sauté until the onions are translucent (about 5 minutes).
  3. Mix in the ground pork and fish sauce, cooking until the meat is fully cooked (approximately 7-10 minutes).
  4. Once the meat is cooked, stir in the palm sugar and peanuts, cooking until the filling is slightly dry.
  5. Set aside to cool before rolling into small balls (the size of a golf ball).
Frying Garlic
  1. Heat oil in a pot, add whole cloves of garlic, and fry until golden brown (about 3-4 minutes), then drain on paper towels.
Making the Dough
  1. In a small bowl, steep the dried butterfly pea flowers in hot water to create a beautiful color.
  2. In a separate large bowl, mix the rice flour, arrowroot starch, and glutinous rice flour.
  3. Gradually add the flower water along with the coconut milk, stirring until a rough dough forms.
  4. Knead the dough on a floured surface until smooth (about 5–10 minutes).
Wrapping and Steaming
  1. Divide the dough into small pieces.
  2. Flatten each piece and place a filling ball in the center.
  3. Seal it tightly and use your chor muang tweezers to shape it into a flower.
  4. Prepare your steamer and place the dumplings inside.
  5. Steam for 5-6 minutes until they're slightly sticky to the touch and cooked through.
Serving
  1. Brush the dumplings with fried garlic oil when they’re done.
  2. Serve warm, garnished with fried garlic, fresh leaf lettuce, cilantro, and sliced chilies for an extra kick!

Notes

Ensure all ingredients are at room temperature for even mixing. Keep leftovers in an airtight container in the fridge for up to three days. They reheat well.