In your trusty mortar and pestle, pulverize the white peppercorns until fine.

Add the garlic and chopped cilantro stems to create a fragrant paste.

If you're using sesame seeds, crush them now and add the peanuts, pounding them until lightly coarsely ground.

In a mixing bowl, combine the ground pork (or chicken) and fish sauce.

Heat your chosen oil in a pan, sauté the herb paste with onions until the onions are translucent (approximately 3-4 minutes).

Add the pork mixture and cook until fully done (around 5-7 minutes). Once cooked, stir in palm sugar until dissolved, followed by the peanuts and sesame seeds, cooking until the mixture is dry and set aside to cool.

Heat ¼ inch of oil in a pot or wok over medium-low heat.

Slice the garlic, add it to the hot oil, frying until golden brown and fragrant, about 4-5 minutes. Be careful not to burn it!

Drain and set aside, letting them drain on paper towels.

Steep the dried butterfly pea flowers in hot water for at least 15 minutes to get that beautiful color.

In a non-reactive bowl, combine the rice flour, arrowroot starch, and glutinous rice flour. Gradually stir in the cooled butterfly pea water and coconut milk, heating it on medium-low while stirring until a rough dough begins to form (about 5 minutes).

Knead until smooth for about 5 minutes. If it's too sticky, feel free to dust lightly with rice flour.

Cut off 7-8 g of dough, flatten it into a circle about 3 inches wide.

Place a spoonful of filling inside and seal the edges by shaping them with your tweezers or fingers. You’re making a pretty little flower!

Once all dumplings are wrapped, place them into a steamer lined with parchment paper to avoid sticking.

Steam on high for 5-6 minutes until the dumplings are translucent and puffy.

Brush the dumplings with fried garlic oil, top with fried garlic, and serve hot alongside green leaf lettuce, cilantro, and sliced Thai chilies.