Chormuang Flower Dumplings Recipe

Diving into the world of Chormuang Flower Dumplings is like embarking on a whimsical culinary adventure—where vibrant purple hues meet the savory warmth of minced meat, all wrapped up in a delicate, coconut-infused embrace.

Chormuang Flower Dumplings are a delightful medley of colors and flavors, perfect for those who love a bit of artistry in their food. The combination of glutinous rice flour and tapioca starch makes for a really soft texture; I don’t think it would be nearly as good with just one or the other.

Either minced chicken or pork works well, and both options really shine with the fresh herbs and aromatics. Chormuang are sweet and savory with a combination of sugar, soy sauce, and fish sauce.

A bit of butterfly pea flower extract is added for color, making these dumplings truly eye-catching dinner companions.

Ingredients

• Glutinous Rice Flour: Provides chewy texture; high in carbohydrates.
• Coconut Milk: Adds creaminess; rich in healthy fats.
• Tapioca Starch: Thickening agent; gluten-free, improves texture.
• Minced Chicken or Pork: High in protein; adds savory flavor.
• Cilantro: Adds freshness; contains antioxidants and vitamins.
• Roasted Peanuts: Provides crunch; source of protein and healthy fats.
• Purple Food Coloring: Enhances appearance; use natural for health benefits.
• Fish Sauce: Adds umami flavor; staple in Asian cooking.
• Sugar: Balances flavors; introduces slight sweetness.

Ingredient Quantities

• 2 cups glutinous rice flour
• 1/2 cup tapioca starch
• 1 1/2 cups coconut milk
• 1/2 teaspoon salt
• 2-3 drops purple food coloring (or butterfly pea flower extract for natural coloring)
• 1 cup minced chicken or pork
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped onion
• 1/4 cup roasted peanuts, coarsely ground
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Fresh coriander leaves for garnish
• Sliced red chili for garnish

How to Make this

1. In a medium skillet, warm the vegetable oil over medium heat. Add the minced garlic and onion; and sauté until they become fragrant.

2. In a skillet over medium heat, add the minced chicken or pork, cooking until thoroughly browned.

3. Incorporate the diced cilantro, the roasted and crushed peanuts, soy sauce, fish sauce, and sugar. Cook for an additional 2-3 minutes. Take it off the burner and allow to cool.

4. Mix the glutinous rice flour, tapioca starch, and salt in a bowl.

5. Slowly add the coconut milk while mixing until the dough is smooth.

6. Add the purple food coloring or extract from butterfly pea flowers—then knead the dough until the color is evenly distributed.

7. Separate the dough into small portions, roll each one out flat, and spoon a small amount of the meat mixture into the center. Bring the edges together and pinch to seal.

8. Take a pot of water and get it to a gentle simmer. For around 10-12 minutes, let the dumplings have their steam bath—until the dough turns translucent and is cooked all the way through.

9. Present the dumplings on a plate. This is a good time to ensure your dumplings are well shaped. After you have ensured the shape is solid, go ahead and place them dumpling side down on a plate. If you have a serving platter, use that; otherwise, a normal dinner plate will do just fine as well. Once you have your dumplings on the plate, garnish them with fresh cilantro and red chili.

10. Enjoy these Chormuang Flower Dumplings, served warm.

Equipment Needed

1. Medium skillet
2. Pot for simmering water
3. Mixing bowl
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Rolling pin
9. Plate or serving platter
10. Steamer or steaming basket (optional)

FAQ

• Q: What can be used as a natural alternative to purple food coloring?You may use butterfly pea flower extract to obtain the purple color naturally.
• Q: Is there a substitute for glutinous rice flour?A: This recipe’s texture relies on glutinous rice flour and depends on it. This ingredient is essential and hard to replace.
• Q: Can I use another type of meat instead of chicken or pork?A: Yes, it is acceptable to use minced beef or plant-based meat alternatives; if preferred, they may be used.
• Q: How do you prevent the dumplings from sticking while steaming?A: To stop the dumplings from sticking, use either parchment paper or banana leaves beneath them.
• Q: Can these dumplings be made ahead of time?A: Yes, you can prepare them and keep them in the refrigerator for up to a day before steaming.
• Q: What should I do if the dough is too sticky?A: Add rice flour little by little until the dough is workable and smooth.
• Q: Are there any vegetarian options for this recipe?Yes, meat can be substituted with mushrooms or a firm tofu for a vegetarian version.

Chormuang Flower Dumplings Recipe Substitutions and Variations

You can use normal rice flour instead of glutinous rice flour, but the texture will be a little different.
You can substitute cornstarch for tapioca starch in equal amounts.
If coconut milk is unavailable, use almond milk for a lighter taste.
Beet juice can be used as a natural substitute for purple food coloring in place of butterfly pea flower extract.
Substitute turkey for chicken or pork to get a leaner option.

Pro Tips

1. Perfect the Dough Consistency When mixing the glutinous rice flour and tapioca starch with coconut milk, add the liquid gradually to ensure a smooth, lump-free dough. The dough should be pliable but not sticky, so adjust the coconut milk as necessary.

2. Coloring the Dough Naturally If using butterfly pea flower extract for natural coloring, steep the flowers in warm water first to release their color, then add this liquid gradually to the dough until you achieve the desired shade. This also adds a subtle floral note.

3. Flavor Infusion in Filling For a more flavorful filling, marinate the chicken or pork in the soy sauce, fish sauce, and sugar mixture for at least 15 minutes before cooking. This allows the meat to absorb more of the seasoning.

4. Dumpling Sealing Technique Ensure the edges of the dumplings are well sealed by wetting your fingers with a little water if necessary. This helps prevent the filling from leaking during steaming.

5. Steaming Method For the best texture, steam the dumplings over gently simmering water, not boiling, as a strong boil can cause uneven cooking and affect the shape and texture of the dumplings.