Kanom Jeeb Thai Dumplings (Print Version)
# Ingredients:
→ Dumpling Filling
01 -
400 g ground pork
02 -
1 large egg
03 -
2 small coriander roots
04 -
2 teaspoons black peppercorns
05 -
2 cloves garlic
06 -
35 g carrot, finely diced
07 -
2 tablespoons green onions, finely chopped
08 -
2 dried shiitake mushrooms, soaked and finely chopped
09 -
3 tablespoons golden mountain sauce
10 -
1.5 tablespoons white sugar
11 -
2.5 tablespoons oyster sauce
12 -
1 tablespoon cornstarch
13 -
1.5 tablespoons sesame oil
→ Dumpling Assembly & Garnish
14 -
1 pack dumpling wrappers
15 -
Garlic oil, for brushing
16 -
Crispy fried garlic, for garnish
# Instructions:
01 -
Crush coriander roots, black peppercorns, and garlic using a mortar and pestle until a fine paste forms.
02 -
In a mixing bowl, combine golden mountain sauce, white sugar, sesame oil, and oyster sauce. Stir until sugar dissolves.
03 -
Transfer ground pork, sauce mixture, egg, and cornstarch into a food processor. Pulse until the mixture is smooth and cohesive.
04 -
Move pork mixture to a large bowl. Add the crushed spice paste, diced carrots, chopped green onions, and soaked shiitake mushrooms. Mix thoroughly until fully combined.
05 -
Place a dumpling wrapper over the concave side of a tablespoon. Press gently to form a slight well, add a spoonful of filling to the center, moisten the wrapper edges with water, and fold edges up around the filling. Pinch to seal, maintaining the shape using the spoon as a mold.
06 -
Prepare a steamer lined with parchment paper to prevent sticking. Arrange dumplings with space between them, cover, and steam over medium heat for 10 minutes or until cooked through and wrappers are translucent.
07 -
Gently brush dumplings with garlic oil and garnish with crispy fried garlic before serving hot.
# Notes:
01 -
Misting the dumpling wrappers with water helps them seal tightly and prevents tearing during steaming.
02 -
Allow steamed dumplings to cool for a minute before removing to maintain shape.