Winter Melon-Stuffed Dumplings

Ingredients

Ingredients for filling
Small cube-shape diced boiled-pork belly        2 tablespoons
Small cube-shape diced dried-winter melon     3 tablespoons
Roughly ground roasted peanuts                   2 tablespoons
White sugar                                               1 tablespoon
Salt                                                          ¼ teaspoon
Roasted white sesame seeds                        2/3 tablespoon
Vegetable oil                                             2 teaspoons

Ingredients for flour
Rice flour                                                 1 cup
Arrowroot flour (Taw Yai Mom flour)              1 teaspoon
Glutinous rice flour                                    2/3 tablespoon
Tapioca flour                                            2 teaspoons 
Vegetable oil.                                           ¾ cup
Boiled water of butterfly pea flower
(Purple + pink food coloring can be used)
Tapioca flour (fine powder)                        1 tablespoon
Fried garlic oil                                         3 tablespoon

Directions for cooking the filling

Put vegetable oil in a pan and heat it up. When hot, add diced pork and stir-fry. Add diced winter melon, peanuts, white sesame seeds, sugar, and salt. Stir-fry until dry so that the mixture can be formed into balls. When done, set aside the filling.

Directions for mixing flour

1. Mix all four types of flour together. Slowly pour vegetable oil and butterfly pea water into the flour mixture. Knead the mixture thoroughly for approximately five minutes. Then add the remaining water to loosen the dough until it becomes smooth and free of lumps.
2. Pour the flour into a brass pan, heat over medium heat, stir until the flour comes together into one lump, turn off the heat. Then scoop up the flour, use your hands to knead the flour while it is warm. You can use a little tapioca flour to help keep your hands from getting sticky. Knead the flour until it is soft and smooth, then store in a plastic bag.
3. Divide the dough into 6-gram or 2-centimeter balls. Flatten each ball into a thin sheet, place ½ teaspoon of filling in the dough sheet, and wrap the dough around the filling tightly
4. Use tweezers to delicately pinch the top of the dough to make petal-like shapes. Layer the petals downward toward the base to stagger them. Make either large or small flowers as desired and arrange them together to make a bouquet
5. Sprinkle the ready-made flower dough with water to maintain their softness, then steam them over medium heat in boiling water for approximately 4 to 5 minutes
6. When done, sprinkle with fried garlic oil. Serve with lettuce, chilies and coriander.

The food characteristics: it should be flower-like shapes with light purple hue layered petals. The dough is crafted into bite-sized portions, each containing a filling. The food is usually served with lettuce, coriander, and fresh chili.