Kanom Jeeb Thai Dumplings (Print Version)
# Ingredients:
→ Filling
01 -
400 g ground pork
02 -
1 large egg
03 -
2 small coriander roots
04 -
2 teaspoons whole black peppercorns
05 -
2 garlic cloves
06 -
35 g carrots, 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 1/2 tablespoons white sugar
11 -
2 1/2 tablespoons oyster sauce
12 -
1 tablespoon cornstarch
13 -
1 1/2 tablespoons sesame oil
→ Assembly
14 -
1 pack dumpling (wonton) wrappers
15 -
garlic oil, for brushing
16 -
crispy fried garlic, for garnish
# Instructions:
01 -
Pound coriander roots, black peppercorns, and garlic using a mortar and pestle until a coarse paste forms.
02 -
Combine golden mountain sauce, white sugar, sesame oil, and oyster sauce in a medium bowl and mix until sugar is dissolved.
03 -
Place ground pork, seasoning mixture, egg, and cornstarch in a food processor. Pulse until a smooth, homogenous mixture develops.
04 -
Transfer the pork mixture to a large mixing bowl. Add the pounded spice paste, carrots, green onions, and shiitake mushrooms. Stir thoroughly to combine.
05 -
Lay a wonton wrapper on the back of a tablespoon. Press gently to form a shallow well, spoon filling into the center, moisten wrapper edges with water, fold edges up, and pinch to seal while maintaining a rounded shape.
06 -
Line a steamer basket with parchment paper. Arrange dumplings evenly, cover, and steam over medium heat for 10 minutes until wrappers are translucent and filling is cooked through.
07 -
Brush dumplings with garlic oil and garnish with crispy fried garlic before serving hot.
# Notes:
01 -
For best results, serve with soy sauce or Thai sweet chili sauce for dipping.
02 -
Alternative fillings such as minced shrimp, chicken, beef, or vegetables can be used.