Chor Muang | Blue Flower Thai Dumplings

Clitoria Ternatea Yes, it’s what you think it is. The Latin name of this flower comes from its appearance similar to the female reproductive organ. It is commonly known as a Blue pea or Butterfly pea in English. In Southeast Asia, the flower is used as a natural food coloring. Dry flowers and leaves (often with a combination of dry lemongrass) are also used to make a caffeine-free herbal tea that changes color based on the pH level — adding lemon juice to the tea will turn it purple. For a long time, Butterfly pea flower tea was primarily known in Southeast Asia. Still, it has become known worldwide and is available to buy online in the U.S. Its flavor is similar to earthy oolong teas with a note of fresh legumes. Many sources claim this tea has numerous medicinal properties. Gluten-Free Starches The original recipe for the wrappers includes a variety of gluten-free starches, four to five, depending on the source. I’ve seen mentioned non-glutinous and glutinous rice flour and tapioca, cassava, and arrowroot starches. They are not expensive but not readily available and are needed in small amounts. Besides, I experimented with many Asian gluten-free recipes for wrappers and found most of them not tasty. I am using my bullet-proof delicious gluten-free combination of two starches — wheat starch (do not confuse with wheat flour!) and tapioca starch. Sweet and Salty Proteins Charmed by the dumplings look, I didn’t care for the taste. I am an experienced and adventurous eater familiar with Asian cuisine, and it is difficult to confuse me. Fried garlic and a cup of tea? Bring it on! Yet, seeing the ratio of fish sauce and sugar to proteins made me uneasy. I reduced the amount three times and still hesitated to taste the result. Surprisingly, a bite-sized dumpling is pretty balanced in flavor and texture and pairs very well with tea! It is still exotic for beginners, but you'll be pleased if you like Asian cuisines in general and Thai food in particular.