Looking for a challenge? Try making these savoury butterfly pea Royal flower dumplings from Pailin Chongchitnant of Hot Thai Kitchen. They’re delicious, salty and sweet – very moreish !
Chef’s Pai’s suggestion : make the filling a day or two ahead to help spread out the work and to allow it time to chill in the fridge, which will make it easier to form into balls. The filling will last several days in the fridge before stuffing the butterfly pea flower dumplings.
This image has been used for the purpose of directing to the original butterfly pea recipe. All images and rights accorded to Hot Thai Kitchen.
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