Name: Kanom Jeeb (Steamed Thai Pork Dumplings) Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Thai
Ingredients: 14 oz (3 1/4 cups) ground pork; 1 egg; 2 small coriander roots; 2 tsp black peppercorns; 2 cloves garlic; 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; 1 1/2 tbsp sesame oil; 1 pack dumpling wrappers (wonton wrappers); Garlic oil (to brush the wontons); Crispy fried garlic, to taste (for garnishing)

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Introduction

Kanom Jeeb is a delicious Thai-style steamed pork dumpling that features a flavorful, tender filling wrapped in delicate wonton wrappers. This savory treat is perfect as an appetizer or a satisfying snack, offering a delightful combination of spices, textures, and umami flavors.

A round bamboo steamer lined with a green leaf holds many small, steamed dumplings with shiny, light beige wrappers and crinkled edges, sprinkled with bits of brown fried garlic. In the center, a small white bowl filled with dark soy dipping sauce with floating red chili rings is surrounded by the dumplings. A pair of dark brown chopsticks held by a woman's hand lifts one dumpling coated in glossy soy sauce above the bowl. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz (3 1/4 cups) ground pork
1 egg
2 small coriander roots
2 tsp black peppercorns
2 cloves garlic
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
1 pack dumpling wrappers
1 1/2 tbsp sesame oil
Garlic oil, to apply a small layer to the wontons
Crispy fried garlic, to taste (for garnishing)

Instructions

Step 1: Using a mortar and pestle, pound the coriander roots, black peppercorns, and garlic together until they form a coarse paste.
Step 2: In a mixing bowl, combine the golden mountain sauce, white sugar, sesame oil, and oyster sauce until the sugar dissolves.
Step 3: Add ground pork, egg, and cornstarch to a blender or food processor along with the sauce mixture. Pulse until the filling reaches a smooth, spoonable texture.
Step 4: Transfer the blended pork mixture to a large bowl. Add the pounded spice paste from step 1, diced carrots, green onions, and chopped mushrooms. Mix thoroughly to combine all ingredients evenly.
Step 5: To shape the dumplings, place a wonton wrapper over the concave side of a tablespoon. Press gently to create a small well, then add a spoonful of filling into the center. Lightly moisten the wrapper edges with water, then fold and pinch the edges around the filling while still on the spoon to seal and shape the dumpling neatly.
Step 6: Line a steamer with parchment paper to prevent sticking. Arrange dumplings in the steamer without overcrowding. Cover and steam over medium heat for 10 minutes, or until the wrappers become translucent and the filling is cooked through.
Step 7: Lightly brush the cooked dumplings with garlic oil and garnish with crispy fried garlic before serving. Enjoy hot.

Tips & Variations

Use fresh coriander roots if possible, as they add authentic flavor. If unavailable, substitute with fresh cilantro stems.
For a vegetarian version, replace pork with finely chopped shiitake mushrooms and tofu, and use vegetarian oyster sauce.
Apply a thin layer of garlic oil right after steaming to keep dumplings moist and add an extra layer of aroma.
Serve Kanom Jeeb with a side of chili vinegar or soy sauce with sliced fresh chili for dipping.

Storage

Store leftover uncooked dumplings in an airtight container, separated by parchment paper, in the refrigerator for up to 2 days or freeze for up to 1 month. To reheat, steam frozen dumplings directly for about 12–15 minutes until fully cooked and steaming hot.

How to Serve

The image shows a round white bamboo steamer basket filled with many light golden dumplings with slightly translucent, shiny wrappers, each dumpling topped with small brown crispy bits. In the center, there is a small glass bowl of dark soy sauce with red chili slices floating inside. A pair of dark wooden chopsticks held by a woman's hand is dipping one dumpling carefully into the sauce. The background is a white marbled surface that highlights the warm tones of the dumplings and dipping sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of wrappers instead of wonton wrappers?

Yes, you can use gyoza or dumpling wrappers as an alternative. Just keep in mind they may have a slightly different thickness and texture, which can affect the final result.

How do I prevent the dumplings from sticking in the steamer?

Line your steamer with parchment paper and make sure to space the dumplings apart so they don’t touch each other. You can also lightly brush the parchment or wrappers with a bit of oil to help prevent sticking.