kanom jeeb

I wanted to share a dim sum favorite among many, including Thai people, and that is Kanom Jeeb, also known as Pork Siu Mai Dumplings. Kanom Jeeb is a Chinese dumpling made of pork and shrimp. Thai people adopted this Chinese dish and called it Kanom Jeeb. Kanom Jeeb in Thai translates to pleated dumpling.

Kanom Jeeb Recipe | Pork Siu Mai Dumplings

sugar

tsp baking soda

tsp corn starch

tsp salt

shrimp

pork loin pork

soy sauce

tsp rice wine

tsp sesame oil

oyster sauce

ginger (optional)

pack wonton wrappers

shiitake mushrooms

pepper

carrots

Soak Shiitake Mushrooms for 15 minutes. After, mince the shiitake mushrooms. Next, cut the slice of ginger and mince it (Adding ginger is optional. Skip this step if you do not want to add ginger).

Chop the pork and shrimp in very small piece or ground the pork and shrimp in a food processor. If you use ground pork, you can skip this step.

In a bowl, add in the pork, salt, pepper, sugar, baking soda, corn starch, soy sauce, rice wine, oyster sauce, egg white, ginger (optional), and mushrooms. Mix these ingredients together. 

After mixing, add the shrimp and sesame oil. Mix again and refrigerate the filling for 1 hour.

Prepare your wrappers. If the wrappers are squared. Use a metal measuring cup and press down on the wrapper like a cookie cutter so the wrapper is cut into a circle. If you have round wonton wrappers, skip this step.&nbsp;

Take one tablespoon of the filling and place it at the center of the wonton wrapper. Create pleats around the dumpling. Pat down the top and bottom to create a flat surface. Mince carrots and garnish on top of the sui mai.&nbsp;

Place Siu Mai in a steamer for 15 minutes.&nbsp;

Learn how to make kanom jeeb, Thai dumplings, and pair them with a dipping sauce of your choice.

Kanom Jeeb (Thai Dumplings Recipe)

pork

coriander root

black peppercorns

garlic

carrots (finely diced)

onions

shiitake mushroom (finely diced)

golden mountain sauce

white sugar

cornstarch

dumpling wrappers

garlic oil (to oil

crispy fried garlic (to taste, for garnishing)

sesame oil

Pound coriander roots, black peppercorns, and garlic with a mortar and pestle.

Combine golden mountain sauce, white sugar, sesame oil, and oyster sauce in a mixing bowl.

Add ground pork into a blender or food processor with your sauce mixture, egg, and tapioca starch. Pulse until it reaches a smooth texture that will be easy to spoon into the dumpling wrappers.

Transfer the ground dumpling filling mixture to a large mixing bowl and thoroughly combine with the crushed spice mixture of step 1 and your finely diced vegetables.

To easily shape the dumplings, place a wonton wrapper over the concave side of a tablespoon, press gently to create a well, add the filling to the center, lightly moisten the edges of the wrapper with water, then fold the edges up and around the filling, pinching to seal while nestled in the spoon to maintain the perfect shape.

Prepare your steamer by lining it with parchment paper to prevent sticking. Cover and steam over medium heat for 10 minutes until they’re cooked through, and the wrappers are translucent. Enjoy hot.

How to make traditional Kanom Jeeb. Our easy Thai Steamed Dumplings recipe are a tasty dim sum stuffed with pork and shrimp.

Kanom Jeeb Pork &amp; Prawn Thai Steamed Dumplings

Cilantro Root (finely chopped)

tsp Black Pepper

Garlic Clove (minced)

Kosher Salt

inch Fresh Ginger (peeled)

Pork

g Raw Prawns (finely chopped)

tbsp Fish Sauce

tsp Oyster Sauce

tsp Sesame Oil

Brown Sugar

tsp Cornstarch

Egg (beaten)

Scallion (sliced)

Wonton Wrappers

tbsp Canola Oil

Garlic Cloves (finely sliced)

tbsp Light Soy Sauce

tbsp Dark Soy Sauce

tbsp Rice Vinegar

Sugar

tsp Cilantro (chopped)

tbsp Red Chili (seeded and sliced)

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

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.

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.

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

To make the dumplings, touch your thumb and forefinger together to form an &quot;o-shaped hole,&quot; 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.

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

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

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

These Bangkok-style Kanom Jeeb dumplings are packed with juicy pork, mushrooms and Thai flavours. Perfect as a party appetiser or freezer-friendly snack. Serve with sweet soy dipping sauce and mustard for the ultimate bite.

Bangkok Kanom Jeeb Dumplings Recipe | Marion&#039;s Kitchen x SBS Food

Dumpling Filling:

tsp whole white peppercorns

pork mince

chicken stock

tsp cornflour

tsp Thai soy sauce

tsp fish sauce

sea salt

tbsp finely chopped spring onion

gyoza wrappers

To Serve:

tbsp crispy fried garlic

Mild mustard

Dipping Sauce:

tbsp Thai soy sauce

tbsp white vinegar

½ tsp Thai black soy sauce (or kecap manis)

¼ tsp white sugar

Step 1

Soak the mushrooms in warm water for 10 minutes. In a separate bowl, soak the dried shrimp in warm water for the same amount of time.

Step 2

Use a mortar and pestle to pound the garlic and white peppercorns into a rough paste.

Step 3

Once rehydrated, remove the stems from the mushrooms and finely chop the caps. Add these to a food processor along with the drained dried shrimp, pork mince, egg, chicken stock, cornflour, sesame oil, Thai soy sauce, fish sauce and sea salt. Process until the mixture is sticky and well combined. Transfer to a bowl and stir through the chopped spring onion.

Step 4

Use a 6.5cm cookie cutter to cut rounds from the dumpling wrappers (optional). Place a wrapper in your palm, then add a heaped teaspoon of filling to the centre. Shape into an open-topped dumpling, using your fingers to gently squish it into place, like a traditional siu mai.

Step 5

Line a steamer with perforated baking paper. Steam the dumplings in batches for 12 minutes or until cooked through.

Step 6

Meanwhile, combine all the dipping sauce ingredients in a small bowl and mix well.

Step 7

To serve, transfer the hot dumplings to a platter. Sprinkle with crispy fried garlic and serve with the dipping sauce and mild mustard on the side.

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Top 4 kanom jeeb recipes from across the web

The most viewed kanom jeeb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kanom Jeeb Recipe | Pork Siu Mai Du...

Kanom Jeeb (Thai Dumplings Recipe)

Kanom Jeeb Pork &amp; Prawn Thai St...

Bangkok Kanom Jeeb Dumplings Recipe...

The most viewed kanom jeeb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Kanom Jeeb Pork & Prawn Thai St...