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Royal Flower Dumplings

These enchanting flower-shaped dumplings, infused with butterfly pea flowers, deliver an explosion of flavors and are perfect for any special occasion or family gathering.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 dumplings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 tsp white peppercorns
  • 6-8 stems cilantro, chopped
  • 5 cloves garlic
  • 1 Tbsp toasted white sesame seeds (optional) Optional for garnish
  • ⅓ cup roasted peanuts, crushed
  • 250 g lean ground pork or ground chicken Substitutions can be made based on preference
  • 2 Tbsp oil (like vegetable or canola) Can use coconut oil for flavor
  • ¼ medium onion, minced
  • 80 g palm sugar, chopped Chop finely for easy melting
  • 1 Tbsp + 2 tsp fish sauce
Dough Ingredients
  • 100 g rice flour (plus ¼ cup for dusting)
  • 25 g arrowroot starch or tapioca starch
  • 12 g glutinous rice flour
  • ¾ cup hot water Used to steep butterfly pea flowers
  • 3 Tbsp coconut milk Keep at room temperature for better mixing
  • 1 Tbsp dried butterfly pea flowers (about 20 flowers) For color and flavor
  • 2 tsp lime or lemon juice
For Serving
  • Fried garlic and garlic oil for garnish
  • Green leaf lettuce for serving
  • Cilantro (optional)
  • Thai chilies, sliced into rounds (optional)

Method
 

Preparation of Filling
  1. In a mortar and pestle (or food processor), grind white peppercorns, garlic, and cilantro into a paste.
  2. In a skillet over medium heat, add 2 Tbsp of oil. Sauté the minced onion until translucent—about 2-3 minutes.
  3. Add the ground pork (or chicken), and pour in 1 Tbsp + 2 tsp of fish sauce, followed by palm sugar, crushed peanuts, and optional sesame seeds. Cook until the mixture is dry and fragrant—approximately 5-7 minutes. Chill the filling in the fridge while you prepare the dough.
Preparation of Fried Garlic
  1. Heat oil in a small pan over medium heat. Add minced garlic and cook until golden brown. Drain on paper towels and set aside.
Make the Dough
  1. Steep the butterfly pea flowers in ¾ cup of hot water for about 5 minutes. Strain this liquid, and reserve the infusion.
  2. In a mixing bowl, combine rice flour, arrowroot starch, and glutinous rice flour. Gradually add in the butterfly pea water, coconut milk, and knead until a smooth dough forms—this should take about 5 minutes.
  3. If the dough is too sticky, sprinkle some rice flour (from your extra ¼ cup) as needed.
Shape and Steam the Dumplings
  1. Take small portions of dough and roll them out to about 3 inches in diameter. Place about 1 tsp of the chilled filling in the center and carefully fold the edges to create flower shapes, pinching them to secure.
  2. Place the dumplings in a steamer basket lined with parchment paper, and steam for 5-6 minutes until they are shiny and translucent.
Serve & Garnish
  1. Brush the steamed dumplings lightly with garlic oil and serve with fried garlic, fresh lettuce, cilantro, and sliced chilies on the side.

Notes

You may prepare the filling a day in advance and keep it chilled. The dumplings can also be frozen and cooked straight from frozen. Ensure the steam is high for a perfect cook.