Kanom Chor Muang

Kanom Chor Muang

Kanom Chor Muang (Steamed Thai Dumplings with Chicken)

Flour mixture

Rice flour 1 cup
Arrowroot flour 2 tablespoon
Tapioca flour 1/2 cup
Glutinous rice flour 2 tablespoons
Water or butterfly pea juice 1 1/2 cups
Vegetable oil 1 tablespoon
Fried garlic
Minced garlic 1 cup

Filling mixture

Minced chicken 1 cup
Palm sugar 1 tablespoon
Chopped onion 1 cup
Sugar 3 tablespoons
Coriander roots 1 tablespoon
Fish sauce 3-4 tablespoons
Garlic 1 tablespoon
Salt 1/2 tablespoon
Ground pepper 2 teaspoons
Vegetable oil 2 tablespoons

How to make flour

1.Knead rice flour, tapioca flour, arrowroot flour, and glutinous rice flour together and gradually pour butterfly pea juice. Add oil and stir to combine

2.Stir in a brass pan. As soon as the flour begins to form, knead with tapioca flour so it won’t stick

3.Divide the dough into equal pieces. Spread it out to add the filling. Cover it up and make a flower shape by tweezer

4.Steam in banana leaves for about 5 minutes. Sprinkle with garlic oil

5.Serve with lettuce and chili

How to make a filling

1.Pound coriander root, garlic, ground pepper thoroughly

2.Heat the oil. Add coriander roots, garlic, pepper and stir fry

3.Add chicken, onion and stir to combine

4.Season with fish sauce, palm sugar, sugar and salt. Sample if the taste is just right then leave it to cool