Kanom Jeeb Thai Pork Dumplings
Kanom Jeeb Thai Dumplings is a beloved street food and a delicacy found in all types of restaurants in Thailand. They are loved by Thai people and tourists alike, so you know you're in for a treat when you try them.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 4 large cloves of garlic
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1/2 lb shrimp, tails, heads, and shells removed.
- 4 oz ground pork
- 1 egg
- 2 tbsp mushroom soy sauce
- 1 tbsp fish sauce. Squid brand
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1+1/2 tbsp cornstarch
- 1/4 tsp baking soda
- 2 stalk green onion, finely chopped
- 25-30 wonton wrapper
- For toppings. Use finely minced green onion, carrot, and cilantro, finely minced.
- 2 tbsp mushroom soy sauce
- 2 tsp water
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1+1/2 tsp sugar
Instructions
- 1
Add garlic, ground white pepper, and salt and pound to a smooth paste in a small mortar and pestle. Set aside until ready.
- 2
Blend the shrimp in a food processor until you have a thick, sticky mixture. Customize it here in your food processor by making the shrimp mixture smooth or leaving some small chunks.
- 3
In a medium bowl, combine shrimp mixture, ground pork, minced coriander stems (or root if available), chopped green onions, egg, corn starch, baking soda, fish sauce, oyster sauce, light soy sauce, sesame oil, and sugar. This is the soul of your dumplings. Leave a small amount of cilantro stems and green onions for the top of the dumplings.
- 4
Grab a small amount of your uncooked mixture, microwave for 20-30 seconds, and test to see if you love the flavors. Add more fish sauce, soy sauce, sesame oil, or white pepper as needed. Test until you are content with the flavors.
- 5
See my setting up your shrimp and pork dumplings section above for a reference.
- 6
Lay out your wonton wrappers. If using square wrappers, cut off all 4 corners so you don't have extra pieces of wonton wrappers sticking out.
- 7
Wet the edges of the wrapper on a flat surface. Make a circular shape with your fingers, like an O, then place the wrapper over the whole.
- 8
Using a spoon, place a small amount of the filling in the center of each wrapper. Lightly tighten your O with your fingers until the edges of the wrapper look like a pleated pattern.
- 9
Add chopped carrot, green onion, and cilantro stems to the top of each dumpling. Place them in a storage container or a shallow pan. Lightly flatten out the bottom of the dumpling so it will sit straight when steamed.
- 10
Repeat until all the filling is used from your mixing bowl.
- 11
Arrange your dumplings in a bamboo steamer or basket lined with parchment paper to prevent sticking—steam over medium-high heat for 10-15 minutes until the dumplings are cooked.
- 12
While the dumplings steam, whisk together a dipping sauce of your choice, typically featuring soy sauce, rice wine vinegar, a pinch of sugar, and a dash of sesame oil. Adjust the proportions to suit your taste buds.
- 13
As your dumplings emerge from the steam, arrange them on a serving plate. Drizzle garlic oil over the top for an extra layer of flavor. Garnish with crispy fried garlic, cilantro, and finely chopped green onions to enhance visual appeal and taste.
- 14
Serve your Kanom Jeeb Thai Dumplings hot as a standalone appetizer or as part of a grand Thai banquet. The delectable aroma and flavors will transport you to the heart of Thai culinary culture.