Royal Flower Dumplings – Chor Muang

Add the pork, onion and garlic, coconut aminos, and fish sauce to a pan. Cook stirring occasionally until the pork is cooked through, no clumps of ground pork remain, and there is little liquid left. Add the sesame and peanuts and stir. Cook until slightly darkened and no liquid remains. Off heat, stir in cilantro. Set aside to cool (this can be made several days ahead).

Add the garlic and oil to a small pan with a light color bottom (so you can see the garlic turn brown). Cook over medium-high heat until the garlic is just golden. Remove from heat and set aside (this can be made several days ahead and then just reheated before serving).

Add the almond flour, glucomann, psyllium, butterfly pea powder, and salt to a medium bowl and stir to combine.

Bring the water to a boil.

With an electric mixer running, stream the water, coconut milk, and lime juice into the dry ingredients. Beat until the dough is smooth and thick. Let stand 15 minutes for it to fully rehydrate. You can add more water or almond flour if the mixture is too thick or thin. It should feel like play dough and be lightly sticky.

Line a steamer with a circle of parchment paper and set aside. Heat a pot of water to a boil.

Grease your hands with a bit of avocado oil and pull off a tablespoon size piece of dough. Press it into a 2-inch circle (roughly – it doesn’t need to be completely round). Fill with 1-2 teaspoons of reserved filling and then gather the edges and pinch to seal, pressing to form a round ball.

Place formed dumplings onto the parchment in the steamer. Place the steamer over the boiling pot and steam for 10 minutes.

Remove from steamer and drizzle with garlic oil, sprinkle with cilantro and peppers, if using.