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.