Recipe: Baan Lao’s Chor Chompoo (Thai Flower Dumplings)

Baan Lao’s Chor Chompoo, also known as Thai Flower Dumplings, are delicate steamed dumplings with a unique appearance and a sweet and savory chicken filling. The dough for these dumplings is made from rice flour and tapioca flour, which is then tinted a pale pink using natural beetroot extract. The filling comprises finely minced sweet preserved daikon radish, crushed roasted peanuts, minced coriander root or cilantro stems, and is seasoned with palm sugar and fish sauce. After the filling cools, it is rolled into small marble-sized balls and set aside.

To prepare the wrappers, a dough is made by whisking together rice flour and tapioca flour, then gradually adding coconut milk. A portion of this dough is pinched off and rolled into a spherical shape. A small circular disc is then formed from this sphere, which is later used to encase the filling. The filling is placed in the center of the wrapper, and the edges are carefully pinched together to create a sealed, smooth ball. This process is repeated with the remaining dough and filling.

To steam the dumplings, a steamer basket is lined with parchment paper or banana leaf and lightly brushed with oil. The dumplings are arranged in the basket with about half an inch of space between each flower. The dumplings are then steamed over rapidly boiling water for 8-10 minutes, until the wrappers become glossy and slightly translucent, and the dough is cooked through.

Immediately after steaming, the dumplings are brushed with a thin layer of garlic oil to keep the wrappers moist and shiny. They are then arranged on a platter lined with fresh lettuce and cilantro leaves, and served warm.