Flower Shaped Steamed Dumpling (Choar Muang)
Flower Shaped Steamed Dumpling (Choar Muang)
Satisfy your sweet tooth with this delicious Thai dumpling recipe by Phol Tantasathien.
  • Difficulty Level Adventurous
  • Technique Steaming
  • Preparation Time 60 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 36 servings
  • Dough:
  • 90 grams Rice Flour
  • 80 grams Arrow Root Starch
  • 120 grams Coconut Cream
  • 120 millilitres Water
  • 2 tablespoons Butterfly-pea Flower water
  • ¼ teaspoon Lime Juice
  • ½ teaspoon Oil
  • Filling:
  • 140 grams Minced Beef
  • 60 grams Shallot, chopped
  • 10 grams Grounded roasted peanut
  • 70 grams Palm Sugar
  • ½ teaspoon White Peppercorn
  • 3 cloves Thai Garlic
  • 2 roots Coriander Root
  • 1 teaspoon Salt
  • 1 tablespoon Oil
  • Fried Garlic with oil, to serve
  1. To prepare the filling, slice the coriander roots and grind with white peppercorns and salt into fine paste. Add 1 teaspoon of oil and mix.
  2. Fry the mixture on a pan, on low heat until fragrant. Add minced shallots, and minced beef. Once the beef turns light brown, season with palm sugar.
  3. Put the dried butterfly pea flowers in a bowl and pour hot water in to soak for 5 minutes. Strain and add ¼ teaspoon of lime juice, set aside.
  4. Reduce heat and continue to cook until the filling becomes sticky. Cool down, toss in the roasted peanuts. Shape the filings into small balls on a plate. Set aside.
  5. Mix and knead rice flour and arrow root starch with water in the brass pan for 5 minutes. Add butterfly-pea flower water, then add into the dough along with coconut cream and lastly, add some oil. Cook the mixture on medium heat, keep stirring until the mixture forms into a sticky dough. Cool it down slightly on a clean chopping board.
  6. Dust a bit of rice flour on the dough so that it will not be too sticky. Roll the dough to a longer shape and cut them into smaller pieces. Then roll a piece of the dough flat and stuff in a portion of the prepared filling. Shape the dumpling into flower shape with a clip. Repeat until finish. Lay all the dumplings into the steamer.
  7. Steam the dumplings on high heat for 5 minutes. Arrange them onto the plate. Lightly brush with garlic oil and topped with minced fried garlic.

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