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Royal Flower Dumplings Chor Muang

Discover the exquisite flavors of Royal Flower Dumplings, known as Chor Muang, a beloved dish in Thai cuisine. These beautiful, flower-shaped dumplings are filled with savory meat and herbs, resulting in a delightful culinary experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 20 dumplings
Course: Appetizer, Main Course, Snack
Cuisine: Thai
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tsp white peppercorns Freshly ground for best flavor.
  • 6-8 pieces cilantro stems, chopped Adds a bright, herbal note.
  • 5 cloves garlic Essential for that aromatic kick.
  • 1 Tbsp toasted white sesame seeds (optional) For a nutty crunch.
  • ⅓ cup roasted peanuts, chopped Brings texture and richness.
  • 250 g lean ground pork or ground chicken Choose quality meat for better flavor.
  • 2 Tbsp oil Use a neutral oil like canola or vegetable.
  • ¼ medium onion, minced Sweetens the filling.
  • 80 g palm sugar, chopped Provides a subtle sweetness.
  • 1 Tbsp + 2 tsp fish sauce Brings umami and depth.
For the Dough
  • 100 g rice flour Essential for that chewy texture.
  • ¼ cup rice flour for dusting
  • 25 g arrowroot starch or tapioca starch For added elasticity.
  • 12 g glutinous rice flour To enhance the dough's stickiness.
  • ¾ cup hot water Helps activate the flours.
  • 3 Tbsp coconut milk Adds richness and flavor.
  • 1 Tbsp dried butterfly pea flowers For natural coloring.
  • 2 tsp lime or lemon juice Balances the sweetness.
For Serving
  • to taste fried garlic A crunchy topping.
  • to taste garlic oil For drizzling.
  • to taste green leaf lettuce For freshness.
  • optional cilantro For garnish.
  • optional Thai chilies, sliced For heat.

Method
 

Make the Filling
  1. In a mortar and pestle, pound the white peppercorns until finely ground. Add the chopped garlic and cilantro stems, pounding until you achieve a smooth paste. Crush sesame seeds if using.
  2. In a mixing bowl, mash the ground pork (or chicken) and mix in the fish sauce. Heat oil in a wok and sauté herb paste and onions until translucent for about 3-5 minutes.
  3. Add ground meat, stirring until fully cooked. Incorporate palm sugar and allow it to dissolve completely, then add peanuts and sesame seeds. Set aside to cool.
Make Fried Garlic
  1. Heat oil in a small pot over medium heat. Add minced garlic and fry slowly until golden brown. Drain garlic on paper towel to absorb excess oil. Set aside.
Make the Dough
  1. Steep the dried butterfly pea flowers in hot water for at least 15 minutes.
  2. Remove flowers and stir lime juice into the water. In a pan, combine rice flour, arrowroot starch, and glutinous rice flour, then gradually mix with cooled butterfly pea water and coconut milk.
  3. Heat the mixture until it clumps together into a rough dough (about 5-7 minutes), then knead on a floured surface until smooth and pliable (about 5-10 minutes).
Wrap the Dumplings
  1. Pinch off 7-8 grams of dough and flatten into a circle. Place a small ball of filling inside, seal edges, and shape into a bell. Mold into petal shapes with tweezers.
  2. Place dumplings in a steamer lined with parchment paper, leaving space between them.
Steam the Dumplings
  1. Steam dumplings on high heat for 5-6 minutes or until dough appears translucent and slightly bouncy to the touch. Serve immediately, brushed with garlic oil and topped with fried garlic, lettuce, cilantro, and sliced chilies.

Notes

Uncooked dumplings can be stored up to 3 days in the fridge or frozen for 2 months. Prepare filling a day in advance for added flavor. Keep wrappers covered with a damp cloth to prevent cracking.