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These delicate Thai dumplings known as kanom jeeb are a go to snack or appetizer in my kitchen and always remind me of bustling Bangkok street stalls. Each bite is packed with juicy pork a gentle pepper kick and a bit of sweetness all tucked into a soft almost translucent wrapper.
I first tried these at a family gathering in Thailand and was hooked by the chewy wrappers and savory filling. After a few tries at home my friends now request them every time we get together.
Ingredients
- Ground pork: brings richness and classic flavor using fresh pork gives the juiciest results
- Egg: adds structure so the filling binds well and stays tender look for farm fresh eggs
- Coriander roots: offer a unique earthy note use thick firm roots and wash thoroughly
- Whole black peppercorns: give a bold aromatic heat freshly cracked pepper is best
- Fresh garlic: infuses every bite with aroma avoid any sprouting or dry cloves
- Carrots: bring a hint of sweetness and color pick small firm carrots for best flavor
- Green onions: brighten the filling with freshness slice only the green and pale white parts
- Dried shiitake mushrooms: add umami soak until plump before dicing finely
- Golden mountain sauce: gives a deep savory complexity look for bottles with a bright color
- White sugar: balances the savoriness use pure cane sugar when possible
- Oyster sauce: adds a silky salty layer opt for one with few additives
- Cornstarch: helps create a smooth texture and hold the filling together check for freshness
- Dumpling wrappers: are the tender envelope choose wrappers that feel soft and slightly moist
- Sesame oil: delivers nutty depth use toasted sesame oil for full flavor
- Garlic oil: adds aroma and prevents sticking drizzle just enough for shine
- Crispy fried garlic sprinkles: finish with crunch find or make your own for extra freshness
Step-by-Step Instructions
- Pound the aromatics:
- Start with coriander roots black peppercorns and garlic using a mortar and pestle Work until they form a rough yet fragrant paste The effort here is worth it since this becomes the soul of your filling
- Mix the sauces:
- In a mixing bowl combine golden mountain sauce white sugar sesame oil and oyster sauce Stir until the sugar dissolves and everything looks glossy This helps distribute the flavor evenly later
- Blend the filling:
- Add the ground pork alongside your sauce mix egg and cornstarch to a blender or food processor Use short pulses until smooth and creamy This makes sure every dumpling will be juicy not dense
- Add aromatics and vegetables:
- Scrape the pork mixture into a big bowl Mix in the aromatic paste from step one then fold in the diced carrots green onions and finely chopped shiitake mushrooms Mix thoroughly using your hands for an even texture
- Shape the dumplings:
- Take a dumpling wrapper and place it over the back of a tablespoon Press gently to make a small hollow Add a generous spoonful of filling Moisten edge with water then fold the wrapper up pinching gently so it hugs the filling snugly
- Steam:
- Line a steamer tray with parchment paper so nothing sticks Place the dumplings in with a little room for expansion Cover and steam over medium heat for 10 minutes or until wrappers are translucent and shiny Serve hot right away
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The shiitake mushrooms have become my personal favorite They build a savory backbone I always add an extra one just for more umami. My family never fails to sneak a few hot dumplings before they hit the table and sometimes they disappear before I get seconds
Storing Kanom Jeeb
Let leftovers cool fully before refrigerating to avoid sogginess Store in an airtight container lined with parchment for up to three days. To reheat steam again for a few minutes or microwave covered with a damp towel for best results. These dumplings freeze beautifully before steaming just arrange on a tray to avoid sticking and steam straight from frozen when a craving strikes.
Ingredient Swaps and Customizations
If you cannot find ground pork try minced chicken or even firm tofu for a lighter version. Shrimp chopped small works well alone or mixed with pork for a traditional blend. Cilantro stems can stand in for coriander roots if needed and use any mushroom variety you love if shiitake is hard to source.
How to Serve
Kanom jeeb is very versatile Serve as an appetizer at parties alongside dipping sauces like spicy Thai chili sauce or a mix of soy sauce and vinegar. Sometimes I add blanched bok choy or thinly sliced cucumbers for a colorful platter Dumplings also work as a lunchbox treat or light meal with a bowl of broth.
A Bite of Thai Tradition
Kanom jeeb has roots in both Thai and Chinese cooking and brings street food nostalgia to home kitchens. Traditionally served at dim sum spots and night markets the name means tidbit snack and they are a beloved part of family gatherings festivals and celebrations across Thailand.
Frequently Asked Questions
- → Which type of meat works best in kanom jeeb?
Ground pork is traditional and brings juicy texture, but chicken, shrimp, or beef can also be used based on preference.
- → How do you achieve the perfect dumpling filling texture?
Blend the pork with sauce and seasonings until smooth, then combine with vegetables and spices for a tender yet flavorful filling.
- → What is the secret to shaping neat dumplings?
Place the wrapper over a spoon, add filling, moisten edges, then pinch and seal while the wrapper rests on the spoon for consistent shape.
- → How long should kanom jeeb be steamed?
Steam over medium heat for about 10 minutes, or until the wrappers turn translucent and the filling is cooked through.
- → What are some tasty dipping sauces for serving?
Soy sauce, Thai sweet chili sauce, or a homemade wonton dipping sauce all pair well and complement the savory flavors.
- → Can kanom jeeb be made ahead of time?
Yes, prepare and shape the dumplings in advance, then store them in the fridge and steam just before serving for best results.