Baan Lao’s chor chompoo are pale pink steamed dumplings filled with chicken, preserved radish and peanuts.
The Story
Baan Lao’s chor chompoo are traditional Thai flower-shaped dumplings with wrappers tinted pale pink using beetroot extract and steamed until the dough is cooked through.
The recipe yields 15 to 20 dumplings, with 45 minutes of prep time and 10 minutes of steaming.
For the chicken and radish filling, combine ground chicken breast, sweet preserved daikon radish (chai po wan), finely crushed roasted peanuts, minced coriander root or cilantro stems, minced garlic, ground white pepper, chopped palm sugar, fish sauce, and vegetable oil.
For the pale pink wrappers, mix rice flour and tapioca flour with coconut milk, then add boiling water coloured with a few drops of beetroot extract. Knead the dough for 2 to 3 minutes until smooth and supple, keeping it covered so it does not dry out.
To shape the dumplings, flatten a portion of wrapper dough into a small disc, place a ball of filling in the centre, seal the dough, then pinch the surface into overlapping petals using kitchen tweezers, working in concentric circles.
Steam the dumplings in a lined basket with about 1.25 cm (½ inch) between each flower, mist lightly with water to prevent cracking, and steam over rapidly boiling water for 8 to 10 minutes. After steaming, brush with a thin layer of garlic oil.
Serve the chor chompoo warm arranged on a platter lined with fresh lettuce and cilantro leaves.
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