Step 1

In a mortar/pestle or food processor pound/blitz the cilantro root, black pepper, garlic, salt and ginger until it forms a paste.

Step 2

In a large bowl, mix the paste together with the pork, prawns, fish sauce, oyster sauce, sesame oil, brown sugar, cornstarch, scallion and egg. Set aside.

Step 3

To make the garlic oil, heat the oil in a wok and fry the garlic until golden brown. Remove from the heat and pour into a bowl and set aside.

Step 4

To make the dipping sauce, add all of the ingredients into a bowl and whisk until combined. Set aside.

Step 5

To make the dumplings, touch your thumb and forefinger together to form an "o-shaped hole," Take one wonton wrapper at a time and drape it over the hole. Put a teaspoon of filling in the middle of the sheet, pushing down slowly then crimp the edges as you pass the dumping through your fingers. Continue until all the filling has been used up.

Step 6

Using a pastry brush, lightly brush the top and side of each dumpling with garlic oil.

Step 7

Place the Kanom Jeeb in a steam basket over boiling water, and cook until cooked through, around 8-10 minutes.

Step 8

Serve immediately topped with crispy fried garlic, drizzled with garlic oil and dipping sauce on the side.