Khanom Chor Muang (Thai: ช่อม่วง), sometimes translated as Thai flower dumpling is a traditional appetizer in Thailand. Khanom Jeab Nok (Thai: จีบนก) is the name given to a bird dumpling... Once steamed they are stunning to look at with their beautiful shapes and the best part is they are delicious. - Warattaya Smith @loveslittlekitchen
Khanom Cho Muang or Khanom Chor Muang (Thai: ช่อม่วง), sometimes translated as Thai flower dumpling, is a traditional appetiser in Thailand. Khanom Jeab Nok (Thai: จีบนก) is the name given to a bird dumpling. Originally they were served to royalty as far back as King Rama II 200 yrs ago.
The steamed dumplings can have either a savoury or sweet stuffing usually with seasoned meat filling, such as shrimp, fish, pork, or chicken fried with coriander root, garlic, and pepper. The exterior batter is coloured with such things as butterfly pea blossoms (blue), beetroot (red) or pandan leaves (green). Food colouring works just as well.
Once the stuffing and batter are combined and rolled into a ball, each dumpling is crafted with tweezers into a flower and or bird.
The stuffing is rather simple to make, although the batter takes a little longer to create and colour.
Once steamed they are stunning to look at with their beautiful shapes and the best part is they are delicious.
For the filling
For the batter/dough
For the filling
For the dumpling skin
For the dumplings
Check out Warattaya's awesome work here!
Don't miss out on her other posts!
Guest Blogger: An Interview with Warattaya Smith of @loveslittlekitchen
Recipe:Mango Sticky Rice Tart with Coconut Sauce ทาร์ตข้าวเหนียวมะม่วง
Restaurant Review: Schillykickk Thai Street Fusion
Foi Thong (ฝอยทอง) Golden Egg Yolk Threads
Recipe: Thai Kanom Luk Chup (ขนมลูกชุบ)
is the Official Blog for Lion Brand Rice.
Fruit Shaped Mung Bean Dessert: Kanom Luk Chup (ขนมลูกชุบ)
Loy Krathong, The Hidden Spirit of Thais
Turmeric Chicken Skewer Recipe | Gai Yang Khamin
The Racist Origins of the Fear of MSG
Fasting but Fat: Thailand's Obese Monks