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Kanom Jeeb (Steamed Thai Pork Dumplings) Recipe

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★★★★★

4.9 from 104 reviews

Kanom Jeeb is a traditional Thai steamed pork dumpling bursting with savory flavors. This recipe features a ground pork filling seasoned with coriander roots, black pepper, garlic, and a blend of sauces, all wrapped in delicate wonton wrappers and steamed until tender and translucent. Garnished with crispy fried garlic, these dumplings make an irresistible appetizer or snack perfect for sharing.

Ingredients

Scale

Filling 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

Wrapper and Garnish

  • 1 pack dumpling wrappers (wonton wrappers)
  • Garlic oil (to brush the wontons)
  • Crispy fried garlic, to taste (for garnishing)

Instructions

  1. Prepare Spice Mixture: Pound coriander roots, black peppercorns, and garlic together using a mortar and pestle until a fragrant paste forms. This mixture will infuse the filling with aromatic flavors.
  2. Mix Sauces: In a mixing bowl, combine golden mountain sauce, white sugar, sesame oil, and oyster sauce until the sugar dissolves and sauces are well blended.
  3. Process Filling: Add the ground pork, sauce mixture, egg, and cornstarch into a blender or food processor and pulse until the mixture is smooth and easy to spoon. This helps achieve a cohesive filling texture.
  4. Combine Filling Ingredients: Transfer the processed filling to a large bowl. Add the crushed spice mixture from step 1, the finely diced carrots, green onions, and chopped shiitake mushrooms. Mix thoroughly to evenly distribute all ingredients.
  5. Shape Dumplings: Place a wonton wrapper over the concave side of a tablespoon. Press gently to form a small well. Add a spoonful of the filling to the center. Moisten the edges of the wrapper with water, then carefully fold the sides up and pinch the edges to seal the dumpling while holding it in the spoon to maintain its shape.
  6. Steam Dumplings: Line a steamer basket with parchment paper to prevent sticking. Arrange the dumplings inside without overcrowding. Cover and steam over medium heat for 10 minutes until the dumplings are cooked through and wrappers become translucent.
  7. Serve and Garnish: Brush the steamed dumplings lightly with garlic oil and garnish with crispy fried garlic. Serve hot to enjoy their full flavor and texture.

Notes

  • Pounding coriander roots, peppercorns, and garlic enhances their aromatic qualities; if unavailable, substitute with ground coriander and freshly ground pepper.
  • Soaking dried shiitake mushrooms until soft is essential for texture and flavor; fresh mushrooms can be used as an alternative.
  • Using a tablespoon to form dumplings ensures consistent size and shape for even cooking.
  • Line the steamer with parchment paper having small holes to allow steam circulation while preventing sticking.
  • These dumplings are best enjoyed fresh but can be refrigerated for up to 2 days and re-steamed before serving.

Keywords: Kanom Jeeb, Thai dumplings, steamed pork dumplings, Thai appetizer, Asian dumplings, homemade dumplings, pork recipe, savory snack

Find it online: https://freshrecipehub.com/kanom-jeeb-steamed-thai-pork-dumplings-recipe/