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Chor Muang

Chor Muang, ช่อม่วง (flower shaped chicken dumpling) is one of the most popular traditional appetizers in Thailand. Renowned for its beautiful shape which resembled a tiny purplish flower (Golden Dewdrop)and exotic mild sweet stuffing, chor muang is loved by everyone of all age. 

Coloring for this appetizer is wistfully obtained from blue pea blossoms. However, it is also possible to play with the color you want to add in. You can try red cabbage, radish or artificial food coloring for your convenience. 

Making Chor Muang can be tough and the whole process is long and tedious. I patiently mixed,  kneaded the dough, rolled into a ball and carefully gave it a flower shape.  I did spend nearly 3 hours in my freezing cold kitchen, but the end result did make me smile!

It is a great idea to surprise your guests with homemade Chor Muang. You can serve it as an appetizer or all time snack. Try serving it with a cup of aromatic tempting jasmine tea. I am sure your guests will love it! 

Below is my delicious Chor Muang recipe.

Ingredients
filling

70 grams minced chicken
1 teaspoon of garlic, pepper, coriander seeds, pounded 
1 tablespoon cassava starch 
1/4 cup water
2 tablespoon fish sauce
3 tablespoon sugar

dumpling
       1/2 cup rice flour
2 tablespoon cassava starch
2 teaspoon arrowroot starch (can be substituted with mung bean starch)
1/2 cup water mixed with some food coloring ( I used red cabbage)
1/3 cup coconut cream
2 tablespoon oil 
some cassava starch for kneading

Method  
Stir in all filling ingredient over medium heat until is done and almost all the water evaporates. Dish out, let cool. 

Sift the flour and mix all the dough ingredient in a mixing bowl. With a double boiler, cook the mixture over the low heat. Stir constantly until the mixture become opaque and is done. Remove from heat.
Add in some starch for kneading. Knead until the mixture form a smooth elastic dough that don't stick to your hands. 


Cover the dough with cling film to prevent from drying out. Then pick up the dough and roll into a small ball (of the size of golf ball). Pat the ball into a small cake. Place a teaspoonful of stuffing at the center, pinch edges together to enclose. 
   
Now, my favorite part , give it the flower shape!
With chor muang tong, carefully give the dumpling a flower shape. 
Finding chor muang tong outside Thailand can be tough, so you can try with any small tong in your kitchen.

Place the dumplings on a clean plate. Spray some water onto them to prevent from drying out. Transfer to a steamer, cook over medium heat for 8-10 minutes. 


Serve warm on a bed of crisp fried golden garlic.
Enjoy!  


Golden Dew Drop, picture from gotoknow.org

Nami | Just One Cookbook  – (December 5, 2011 at 7:03 PM) Reply To This Comment  

Wow!!!!!!!!!! This is soooo pretty! I know Thai cuisines have famous food sculpture and cares about the beauty of food presentation, and this is no exception. This is amazing!

Tataya Kudo  – (July 31, 2013 at 6:36 AM) Reply To This Comment  

@Nami
Thank you for your comment. Have a nice day.

Auma  – (January 26, 2016 at 7:12 PM) Reply To This Comment  

Just discovered this awsome dish! I have to host a banquet. Can I make and freeze them? Before or after steaming? Thanks.

Tataya Kudo  – (July 3, 2016 at 9:40 AM) Reply To This Comment  

@Auma Yes, you can make and freeze them before steaming. Happy Cooking!

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