CHOR MUANG
(Dumplings with Minced Pork and Prawn)
Preparation
Ingredients Filling
1/2 cup roasted unsalted peanuts, chopped 2 tablespoons sugar 1/2
teaspoon salt 100 g minced pork 100 g minced prawn 100 g chopped
salted radish 2 tablespoons cooking oil
Dumplings: 1/4 cup tapioca flour 2 cups rice flour
about 2 tablespoons dried ANCHAN flowers or 1/2 teaspoon blue
food colouring 1/4 cup thin coconut milk 1/2 cup coconut cream 2
tablespoons cooking oil 1/4 cup water banana leaf or aluminium
foil
Preparations: 1. Stir all the filling
ingredients together in oil until cooked and let cool.
2. Make the dumplings by mixing all ingredients together.
3. Cook over low heat, stirring constantly, until the mixture
turns into an elastic dough.
4. Cover with plastic cling film while making the individual
dumplings to prevent the dough from drying out.
5. Pinch off a small ball of dough and flatten into a circle
about 2 1/2 inch in diameter.
6. Place a teaspoonful of stuffing in the centre of the dough and
pinch edges together to enclose.
7. Use special tongs or pinch to give the dumplings a flower
shape.
8. Place on a oiled banana leaf or aluminium.
9. Put about 1 teaspoon of coconut cream over the top of each
dumpling to prevent it from drying out.
10. Steam dumplings for 8 minutes until cooked.
11. Serve warm on a bed of crisp-fried golden garlic.
12. Top with coconut cream.