Kanom Jeeb (Thai Dumplings) Recipe
Introduction:
Kanom Jeeb, also known as Thai steamed dumplings, are a delicious and flavorful Thai snack or appetizer. They feature a delicate, translucent wrapper filled with a savory mixture of minced pork, shrimp, mushrooms, and seasonings, and are typically served with a side of dipping sauce. The dumplings are steamed to perfection, offering a combination of textures—from the soft, chewy wrapper to the tender, flavorful filling. These dumplings are often found in Thai dim sum eateries and are a popular dish during festive occasions.
The History of Kanom Jeeb:
Kanom Jeeb (ขนมจีบ) has its roots in Chinese dim sum traditions, which were brought to Thailand through trade and migration, especially from the Cantonese region of China. Over time, the dish was adapted to fit local Thai tastes. In Thailand, the filling became more diverse, often including pork, shrimp, and sometimes even mushrooms, reflecting Thai culinary influences. These dumplings are traditionally served in steamer baskets and are considered a type of “dim sum,” enjoyed as a snack or appetizer during special occasions or gatherings.
Ingredients Breakdown:
- Wonton Wrappers: These thin, translucent wrappers are used to encase the filling. For a more authentic look, you can use specially made “dumpling wrappers,” but wonton wrappers are more accessible and still work beautifully.
- Ground Pork: This is the main protein in the filling. It provides a flavorful, tender texture that complements the other ingredients.
- Shrimp: Minced shrimp adds a sweet, briny flavor that pairs well with the pork and other seasonings.
- Mushrooms: Shiitake or button mushrooms are often used for a savory umami flavor and to add texture to the filling.
- Garlic & Shallots: These aromatics are key to the depth of flavor in the filling.
- Soy Sauce & Oyster Sauce: These sauces enhance the savory taste of the filling and provide richness.
- Sesame Oil: Adds a nutty aroma and flavor to the filling.
- Sugar: A small amount of sugar balances the savory ingredients with a slight sweetness.
- Cornstarch: Used to bind the filling together and help maintain its texture when steamed.
- Fresh Herbs (Optional): Some recipes use cilantro or green onions in the filling for added freshness.
- Dipping Sauce (Optional): Typically, a dipping sauce made with soy sauce, sugar, chili, and vinegar is served alongside Kanom Jeeb.
Step-by-Step Recipe:
- Prepare the Filling:
- In a bowl, combine 1/2 cup of ground pork, 1/2 cup of minced shrimp, 1/4 cup of finely chopped mushrooms, 2 tablespoons of finely minced garlic, and 2 tablespoons of finely minced shallots.
- Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of sugar. Mix well to combine.
- Add 1 tablespoon of cornstarch to the mixture, and stir until the filling holds together and becomes slightly sticky.
- Prepare the Dumpling Wrappers:
- Lay out your wonton wrappers on a clean, flat surface. You can cut the wrappers into squares (typically about 3 inches by 3 inches) if they’re not already the right size for your desired dumplings.
- If you want to create the signature pleats of Kanom Jeeb, wet the edges of the wrapper with a little water using your fingers.
- Assemble the Dumplings:
- Place about 1-2 teaspoons of the filling in the center of each wrapper.
- Gather the edges of the wrapper around the filling, pinching and folding the edges to form a pleated shape, leaving the top exposed (like a little pouch).
- Repeat until all dumplings are assembled.
- Steam the Dumplings:
- Set up a steamer (you can use a bamboo steamer or a metal one) and line it with parchment paper or cabbage leaves to prevent sticking.
- Arrange the dumplings in a single layer, making sure they don’t touch each other to prevent sticking.
- Steam the dumplings over boiling water for about 10-12 minutes, or until the filling is fully cooked and the wrappers are translucent.
- Prepare the Dipping Sauce (Optional):
- Mix 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and a few slices of fresh chili to create a balanced, tangy dipping sauce.
- Serve:
- Once steamed, serve the dumplings hot with your dipping sauce and enjoy!
Tips for the Perfect Kanom Jeeb:
- Don’t Overstuff the Dumplings: Use a small amount of filling—just enough to fill the center without overstuffing. This will help the dumplings hold together better and steam evenly.
- Use Fresh Wrappers: If your wonton wrappers are too dry, they may crack during steaming. Keep them covered with a damp cloth until you’re ready to use them.
- Steaming Time: Be careful not to oversteam the dumplings, as this can cause them to become too soft and fall apart. Steam for about 10-12 minutes or until the filling is cooked through.
- Keep the Steamer Covered: Always cover the steamer with a lid during steaming to trap the heat and steam inside.
- Rest After Steaming: Let the dumplings sit for a minute after steaming to firm up a bit before serving.
Variations and Customizations:
- Vegetarian Kanom Jeeb:
You can replace the meat and shrimp with finely chopped vegetables such as tofu, cabbage, carrots, and mushrooms to create a vegetarian version. Add soy sauce and sesame oil for flavor. - Different Fillings:
You can experiment with other protein options such as ground chicken, beef, or even fish. For a more flavorful twist, try adding spices like five-spice powder or lemongrass to the filling. - Herb-infused Dumplings:
Adding fresh herbs like cilantro, Thai basil, or mint to the filling will infuse the dumplings with aromatic flavors. - Spicy Dipping Sauce:
For those who like a bit of heat, consider adding fresh chopped chilies to your dipping sauce or mixing in a bit of chili paste for extra spice. - Shaping the Dumplings:
If you want to give your Kanom Jeeb a more decorative look, you can try pleating the wrapper more intricately or shaping them into little parcels with more pronounced folds.
FAQ:
1. Can I freeze Kanom Jeeb?
Yes, Kanom Jeeb freezes well! After assembling the dumplings, place them on a baking sheet and freeze them in a single layer. Once frozen, transfer them to a zip-top bag or container. To cook, steam the frozen dumplings directly from the freezer for 15-18 minutes.
2. Can I pan-fry the dumplings?
Traditionally, Kanom Jeeb is steamed, but you can pan-fry the dumplings to add a crispy texture to the bottom. To do this, heat a little oil in a pan, then fry the dumplings for 2-3 minutes until the bottoms are crispy. Add a small amount of water and cover the pan to steam the dumplings for another 5-7 minutes until fully cooked.
3. Can I make Kanom Jeeb with store-bought wrappers?
Yes, store-bought wonton wrappers work perfectly for making Kanom Jeeb. Just make sure to keep them covered with a damp cloth as you assemble the dumplings to prevent them from drying out.
4. Can I use ground turkey instead of pork?
Yes, ground turkey or chicken can be used as a substitute for pork in the filling. However, these meats tend to be leaner, so consider adding a little extra sesame oil or mushrooms for moisture.
5. Can I add other fillings?
Absolutely! You can customize the filling by adding ingredients like water chestnuts for crunch, or finely chopped vegetables like bell peppers or bamboo shoots for texture.
Kanom Jeeb is a versatile and delightful Thai dumpling that can easily be adapted to your tastes and dietary preferences. Enjoy making these dumplings, whether you’re sticking with the classic filling or experimenting with new variations!
Kanom Jeeb (Thai Dumplings Recipe)
Ingredients
- 1 Cilantro Root finely chopped
- 1 tsp Black Pepper
- 1 Garlic Clove minced
- Pinch Kosher Salt
- 1/4 inch Fresh Ginger peeled
- 250 g Minced Pork
- 100 g Raw Prawns finely chopped
- 1 tbsp Fish Sauce
- 1 tsp Oyster Sauce
- 1/2 tsp Sesame Oil
- 1/8 tsp Brown Sugar
- 1/4 tsp Cornstarch
- 1 Egg beaten
- 1 Scallion sliced
- 20 Wonton Wrappers
- Garlic Oil
- 2 tbsp Canola Oil
- 3 Garlic Cloves finely sliced
- Dipping Sauce
- 2 tbsp Light Soy Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Cilantro chopped
- 1 tbsp Red Chili seeded and sliced
Instructions
- In a mortar/pestle or food processor pound/blitz the cilantro root, black pepper, garlic, salt and ginger until it forms a paste.
- In a large bowl, mix the paste together with the pork, prawns, fish sauce, oyster sauce, sesame oil, brown sugar, cornstarch, scallion and egg. Set aside.
- To make the garlic oil, heat the oil in a wok and fry the garlic until golden brown. Remove from the heat and pour into a bowl and set aside.
- To make the dipping sauce, add all of the ingredients into a bowl and whisk until combined. Set aside.
- To make the dumplings, touch your thumb and forefinger together to form an “o-shaped hole,” Take one wonton wrapper at a time and drape it over the hole. Put a teaspoon of filling in the middle of the sheet, pushing down slowly then crimp the edges as you pass the dumping through your fingers. Continue until all the filling has been used up.
- Using a pastry brush, lightly brush the top and side of each dumpling with garlic oil.
- Place the Kanom Jeeb in a steam basket over boiling water, and cook until cooked through, around 8-10 minutes.
- Serve immediately topped with crispy fried garlic, drizzled with garlic oil and dipping sauce on the side.