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Kanom Jeeb (Thai Dumplings Recipe)

Kanom Jeeb (Thai Dumplings Recipe)

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20
Calories 125 kcal

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.