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
Scale
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
