Lanna Lotus Dumplings

The art of creating exquisite flavors in traditional Thai cuisine can be best experienced through the renowned Lanna Lotus Dumplings. Born from the rich tapestry of Northern Thailand's culinary history, this dish fuses the vibrant culture and sophisticated tastes of the Lanna Kingdom. Known for its unique combination of lotus seeds, aromatic herbs, and delicate pastry, this dumpling is a true representation of Thai finesse. Lotus seeds, revered for their nutritional benefits, have held a sacred place in Thai mythology and medicine, making this dish not only a treat for the palate but also a nutritious powerhouse.

Ingredients

• Lotus seeds - 1 cup
• Rice flour - 2 cups
• Tapioca flour - 1/2 cup
• Coconut milk - 1 cup
• Galangal - 1 tablespoon, finely chopped
• Lemongrass - 1 stalk, finely chopped
• Turmeric - 1 teaspoon, ground
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Ground pork - ½ pound
• Fresh coriander - A handful, chopped
• Salt - To taste
• White pepper - ½ teaspoon

Preparation

The preparation of Lanna Lotus Dumplings begins with the careful handling of its key ingredient, the lotus seeds. To ensure a smooth and creamy texture, soak the lotus seeds overnight. The following day, rinse the seeds thoroughly and boil them in a pot of water until they become tender. Once cooked, drain and set aside to cool.

Next, in a mixing bowl combine the rice flour and tapioca flour. Slowly mix in the coconut milk until a smooth dough is formed. Cover the dough with a damp cloth to keep it moist while you prepare the filling.

Filling

To prepare the filling, heat a tablespoon of oil in a skillet over medium heat. Add the galangal, lemongrass, turmeric, garlic, and shallots, stirring until fragrant. Add the ground pork and cook until the meat is browned and cooked through.

Stir in the prepared lotus seeds, fish sauce, and palm sugar. Let the filling simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and white pepper to taste. Finally, fold in the fresh coriander for an aromatic finish and set aside to cool.

Forming the Dumplings

Once the filling has cooled, it's time to form the dumplings. Take a small piece of the dough and flatten it into a disc in your palm. Place a spoonful of the filling in the center, gently fold over the edges of the dough to form a small, sealed parcel, ensuring there are no gaps or openings.

Cooking

The Lanna Lotus Dumplings can be either boiled or steamed based on your preference. For boiling, bring a pot of water to a rolling boil, gently drop in the dumplings and let them cook for about 5 to 7 minutes or until they float to the surface. For steaming, arrange the dumplings in a single layer in a steamer basket and steam them for 10 to 15 minutes until they become translucent and tender.

Setting a Cooking Timer

It's crucial to monitor the cooking time to avoid overcooking. Ensure you have your cooking timer set to achieve the perfect texture.

Enjoying the Meal

Serve the Lanna Lotus Dumplings warm, garnished with additional fresh coriander and a side of spicy dipping sauce made from fish sauce, lime juice, and chopped chilies. These dumplings are perfect as an appetizer or a light afternoon snack, paired with a refreshing Thai tea or a glass of iced water flavored with slices of lemongrass and ginger. Enjoy them in the company of friends and family, savoring each bite as a tribute to the legacy of Lanna cuisine.