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

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.

Chef Nooror

RATING LIKE SAVE PRINT

Steamed Butterfly Peas Dumplings (Chor Muang)

5 stars rating if you like it!

Done

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.