Chor Muang (Flower Shaped Dumpling filled with fish)

Name: Chor Muang (Flower Shaped Dumpling filled with fish)
Cuisine: South African
Ingredients: 2 cups rice flour; 4 tbsps Tapioca starch

Pakprawee @pakprawee

Thailand

It is a snack with a long history. In that history it is said that it occurred in the reign of King Rama II or the reign of King Buddhalertla Naphalai.
A dessert that can combine beautiful pictures. with pleats in a delicate floral shape beautiful colors and rich flavor to cook the filling It consists of coriander root, garlic and pepper, which are the main ingredients in almost all types of Thai food. Stir-fry with various meats and mix the flour to have a soft texture. It has a beautiful purple color from the water extracted from butterfly pea flowers. Therefore, Cho Muang is a royal dish that is both beautiful and rich in flavor.
Nowadays, purple bouquets are quite hard to find. Because it is a freshly made dessert cannot be stored for a long time therefore not for general sale It is also a royal family that requires meticulous elaboration.

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Ingredients

2 cupsrice flour
4 tbspsTapioca starch
4 tbsps arrowroot
2 tsps sugar
1/2 tsp salt
2 cups butterfly pea + 2 tbsps lime juice
6 tbsps, oil from fried shallots
Fish filling:
1000 g fish, pounded
1/2 cup fried shallots
2 tbsps garlic + 2 tbsps pepper + 3 tbsps coriander roots, pounded
1 cup onion, diced
1 tbsp galangal, pounded
1/2 cup cane sugar mix with coconut sugar
Dried shredded pork (optional)
1/4 cup soy sauce
1 tsp salt
1/4 cup fried garlic
1/4 cup oil from fried garlic

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Steps

1

Heat the pan, put the oil from fried garlic. Add the pounded garlic, coriander root and pepper. Stir fry until fragrant. Add onion, stir fry until translucent. Add galangal, stir fry until fragrant. Add fish, fried shallot and died shredded pork. Seasoning with soy sauce, cane sugar mix with coconut sugar and salt. Stir fry until dry and sticky. Set aside.
2

Mix all flour together, add butterfly pea mix juice. Stir to mix well. Heat the wok pour the mixed in. Stir in the same direction until the dough is about 70 percent cooked. Bring to knead on the surface until smooth. Cut into 15 g. Flatten the dough into a round sheet. Place the filling (7g) in the middle and cover it completely. Clamp the flowers using tweezers.
3

Steam with middle heat for 5 minutes. Ready to serve. Sprinkle with fried garlic and serve with coriander, lettuce and bird’s eye chilies.