Kanom Jeeb (Thai Dumplings Recipe) Recipe
Kanom Jeeb (Thai Dumplings Recipe) is a delightful treasure of Thai street food that bursts with savory flavors wrapped in tender, translucent dumpling skins. These little pockets of joy blend perfectly seasoned ground pork with aromatic herbs and finely diced vegetables, making each bite an irresistible experience. Whether you’re an adventurous foodie or simply craving a comforting snack, Kanom Jeeb offers a truly authentic taste that feels both special and approachable, perfect for sharing at any gathering or enjoying solo with a dipping sauce.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of Kanom Jeeb (Thai Dumplings Recipe). Each element plays a vital role in crafting the perfect balance of flavors and textures—from the juicy, seasoned pork filling to the delicate dumpling wrappers that steam to just the right chewiness.
- Ground pork (14 oz or 3 1/4 cups): The main protein providing juicy and savory base for the dumplings.
- Egg (1): Acts as a binder for the filling, ensuring it holds together well inside the wrapper.
- Coriander roots (2 small): Adds an earthy, aromatic punch essential in Thai cooking.
- Black peppercorns (2 tsp): Gives a warm, gentle heat to the pork filling.
- Garlic (2 cloves): Infuses the filling with sharp, fragrant undertones.
- Carrots (1/4 cup, finely diced): Provides a subtle sweetness and slight crunch.
- Green onions (2 tbsp, finely chopped): Brings fresh, mild onion flavor and color.
- Dried shiitake mushrooms (2, soaked and finely chopped): Adds umami depth and a tender bite to the mix.
- Golden mountain sauce (3 tbsp): A Thai seasoning sauce that balances salty and savory perfectly.
- White sugar (1 1/2 tbsp): Rounds out the flavors with a touch of sweetness.
- Oyster sauce (2 1/2 tbsp): Enhances the umami notes and moistens the filling.
- Cornstarch (1 tbsp): Helps the filling bind and achieve a smooth texture.
- Dumpling wrappers (1 pack): The delicate skin that holds the flavors inside.
- Sesame oil (1 1/2 tbsp): Adds a nutty aroma and richness to the filling.
- Garlic oil (to brush): Prevents sticking and adds an extra hit of garlic aroma.
- Crispy fried garlic (to taste): For garnish that provides crunch and intense flavor.
How to Make Kanom Jeeb (Thai Dumplings Recipe)
Step 1: Prepare the Aromatics
Begin by pounding coriander roots, black peppercorns, and garlic using a mortar and pestle. This traditional method unlocks deep, fragrant flavors that start the filling with an authentic Thai essence. Freshly ground spices always deliver a superior taste over pre-ground varieties, so this small step makes a big difference.
Step 2: Mix the Seasoning Sauce
In a mixing bowl, combine golden mountain sauce, white sugar, sesame oil, and oyster sauce. This blend of sweet, salty, and umami flavors creates the perfect seasoning base that will coat the pork filling beautifully. Setting this aside allows the sugar to dissolve completely into the mixture, enhancing the balance.
Step 3: Blend the Filling
Add the ground pork, sauce mixture, egg, and cornstarch into a blender or food processor. Pulse until it reaches a smooth, almost paste-like texture that’s easy to spoon. This step is key for achieving that silky filling that feels cohesive but still tender once cooked.
Step 4: Combine Ingredients
Transfer the blended pork mixture to a large bowl. Stir in the crushed coriander and garlic mixture from step 1, along with the finely diced carrots, green onions, and chopped soaked shiitake mushrooms. The fresh vegetables bring delightful bits of texture and bursts of fresh flavor throughout the filling.
Step 5: Shape the Dumplings
To shape perfectly formed dumplings, place a wonton wrapper on the concave side of a tablespoon. Press gently to create a little cavity. Spoon a dollop of filling into the center, then moisten the wrapper edges with water. Fold the wrapper edges up around the filling, pinch tightly to seal, all while nestled in the spoon to maintain that classic rounded shape.
Step 6: Steam to Perfection
Prepare your steamer by lining it with parchment paper to prevent sticking. Arrange the dumplings carefully and cover. Steam over medium heat for about 10 minutes until the wrappers turn translucent and the filling is fully cooked. The result is heavenly: soft, juicy dumplings ready to be devoured.
How to Serve Kanom Jeeb (Thai Dumplings Recipe)
Garnishes
The secret to elevating Kanom Jeeb lies in the garnishes. Sprinkle crispy fried garlic on top to add a delightful crunch and burst of garlic flavor that contrasts wonderfully with the tender dumplings. A light brushing of garlic oil right after steaming also enhances the aroma and sheen, making them even more inviting.
Side Dishes
These humble Thai dumplings pair beautifully with tangy dipping sauces, like a mix of soy sauce, chili, and vinegar, which cuts through the rich filling sensationally. For a fuller meal, try serving alongside a simple green papaya salad or a light cucumber salad to refresh the palate and introduce bright, crisp notes to your plate.
Creative Ways to Present
Want to impress your friends? Serve Kanom Jeeb on a bed of fresh scallions or edible flowers for a pop of color and elegance. You can also line your serving platter with banana leaves to add a tropical vibe and keep the warmth longer. Individual dipping bowls on the side make sharing fun and interactive.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store uncooked dumplings on a parchment-lined tray so they do not stick together. Cover tightly and keep in the refrigerator for up to 2 days. Cooked dumplings should be stored in an airtight container and eaten within 1 day for the best texture and taste.
Freezing
Kanom Jeeb freezes very well! Arrange uncooked dumplings on a tray without touching, freeze until solid, and then transfer to a sealed freezer bag. They can be stored for up to 1 month. This makes them a wonderful make-ahead option for quick meals or unexpected guests.
Reheating
To reheat, steam frozen dumplings straight from the freezer for about 12–15 minutes until heated through and the wrappers become translucent again. Avoid microwaving as it can make the wrappers tough or rubbery. A gentle steam brings back their original softness and juicy interior.
FAQs
What can I substitute for coriander roots if unavailable?
Coriander roots provide a unique earthy flavor, but if you can’t find them, use the lower stems of fresh cilantro or a small amount of fresh cilantro leaves as a milder alternative. The flavor won’t be exactly the same, but it will still add a lovely fresh note.
Can I make Kanom Jeeb vegetarian?
Absolutely! Replace the ground pork with finely minced tofu combined with shiitake mushrooms and season generously with soy sauce. Adding chopped water chestnuts or bamboo shoots will add texture and keep the filling moist.
What is golden mountain sauce?
Golden mountain sauce is a Thai seasoning sauce similar to soy sauce but with a slightly sweeter and richer profile. It’s essential to authentic Kanom Jeeb and can sometimes be substituted with a mix of soy sauce and a touch of oyster sauce if unavailable.
How do I prevent the dumplings from sticking to the steamer?
Line your steamer tray or basket with parchment paper or cabbage leaves to prevent sticking. Also, make sure you leave enough space between the dumplings so they aren’t touching. Lightly brushing the dumplings with garlic oil before steaming helps as well.
Can I use store-bought dumpling wrappers?
Yes! Store-bought wrappers, especially wonton wrappers, work great and make the process quicker. Just be gentle when sealing them and moisten edges well to ensure a tight seal before steaming.
Final Thoughts
There is something truly special about Kanom Jeeb (Thai Dumplings Recipe) that makes it feel like a warm hug in food form. The balance of savory, fragrant, and slightly sweet flavors wrapped in soft, delicate dumpling skins is a joy to both make and eat. I encourage you to dive in and try this recipe at home — it’s easier than you might think, and the delicious results will have you coming back for more with every bite.
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Kanom Jeeb (Thai Dumplings Recipe) Recipe
- Total Time: 30 minutes
- Yield: Approximately 30 dumplings 1x
- Diet: Halal
Description
Kanom Jeeb, also known as Thai Dumplings, are flavorful steamed dumplings filled with seasoned ground pork, shiitake mushrooms, and aromatic spices. This traditional Thai appetizer features tender wrappers enclosing a juicy, savory filling enhanced by garlic, coriander roots, and a blend of Asian sauces. Perfect as a snack or starter, these steamed dumplings offer a delicious taste of Thailand’s street food culture.
Ingredients
Filling
- 14 oz (3 1/4 cups) ground pork
- 1 egg
- 2 small coriander roots (pounded)
- 2 tsp black peppercorns (pounded)
- 2 cloves garlic (pounded)
- 1/4 cup carrots, finely diced
- 2 tbsp green onions, finely chopped
- 2 dried shiitake mushrooms, soaked and finely chopped
- 3 tbsp Golden Mountain sauce
- 1 1/2 tbsp white sugar
- 2 1/2 tbsp oyster sauce
- 1 tbsp cornstarch
Wrappers and Oils
- 1 pack dumpling (wonton) wrappers
- 1 1/2 tbsp sesame oil
- Garlic oil (to lightly coat wontons)
Garnish
- Crispy fried garlic, to taste
Instructions
- Pound Aromatics: Using a mortar and pestle, pound the coriander roots, black peppercorns, and garlic until they form a coarse, fragrant paste.
- Prepare Sauce Mixture: In a mixing bowl, combine Golden Mountain sauce, white sugar, sesame oil, and oyster sauce, stirring until sugar dissolves and ingredients are well blended.
- Blend Filling: Place ground pork, the prepared sauce mixture, egg, and cornstarch into a blender or food processor. Pulse until the mixture is smooth and well combined for easy spooning.
- Mix Filling Ingredients: Transfer the blended pork mixture to a large bowl. Add the pounded aromatics paste along with finely diced carrots, green onions, and chopped shiitake mushrooms. Mix thoroughly to evenly distribute flavors.
- Shape Dumplings: Place a wonton wrapper over the concave side of a tablespoon to create a small bowl shape. Spoon approximately one tablespoon of filling into the center. Moisten the edges with water, then fold and pinch the edges around the filling to seal, keeping the dumpling nestled in the spoon to maintain its shape.
- Prepare Steamer: Line your steamer basket with parchment paper to prevent sticking. Place the dumplings in the steamer slightly apart.
- Steam Dumplings: Steam over medium heat for 10 minutes or until dumplings are cooked through and the wrappers become translucent. Remove carefully and drizzle with a little garlic oil for extra flavor.
- Serve: Garnish with crispy fried garlic and serve the dumplings hot as an appetizer or snack.
Notes
- You can substitute ground pork with ground chicken or shrimp for a different flavor.
- If shiitake mushrooms are unavailable, fresh button mushrooms can be finely chopped as an alternative.
- Golden Mountain sauce is a popular Thai seasoning sauce; soy sauce can be substituted if necessary.
- Ensure the dumpling wrappers are fresh or properly thawed to avoid tearing during shaping.
- Use parchment or cabbage leaves in the steamer to prevent dumplings from sticking.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated by steaming.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 3 dumplings (approx. 90g)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
Keywords: Kanom Jeeb, Thai dumplings, steamed dumplings, Thai appetizers, pork dumplings, Asian snacks
