Kanom Jeeb, a popular Thai variation of Chinese pork siu mai, is a cherished dish at Thai restaurants and dim sum carts. These delicate, pork-filled dumplings make for an ideal appetizer to kick off any Thai meal. This authentic recipe is easy to make, full of flavor, and sure to impress!
INGREDIENTS
- 14 oz ground pork
- 1 egg
- 0.35 oz coriander root
- 0.18 oz black peppercorns
- 0.35 oz garlic
- 1.05 oz carrots, finely diced
- 0.7 oz green onions, finely diced
- 0.35 oz dried shiitake mushrooms, finely diced
- 3 tbsp Golden Mountain sauce
- 1.5 tbsp white sugar
- 2.5 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 package dumpling wrappers
- Garlic oil for brushing on wrappers
- Crispy fried garlic, for garnish
- 1.5 tbsp sesame oil
INSTRUCTIONS
- Use a mortar and pestle to pound the coriander root, black peppercorns, and garlic until finely crushed.
- In a bowl, combine Golden Mountain sauce, white sugar, sesame oil, and oyster sauce.
- In a blender or food processor, combine the ground pork, sauce mixture, egg, and cornstarch. Pulse until smooth and easily spoonable.
- Transfer the filling mixture to a large bowl and mix in the crushed spice blend and finely diced vegetables.
- To shape the dumplings, place a wonton wrapper over the concave side of a tablespoon, pressing gently to create a well. Add the filling, moisten the edges with water, then fold the wrapper around the filling, pinching to seal while keeping it in the spoon to maintain the shape.
- Line a steamer with parchment paper to prevent sticking. Steam the dumplings over medium heat for 10 minutes, or until cooked through and the wrappers are translucent. Serve hot.
Notes
- For a dipping sauce, serve with soy sauce, Thai sweet chili sauce, or my homemade wonton dipping sauce.
- This recipe is versatile—feel free to experiment with different fillings like shrimp, chicken, beef, or vegetables.
- Use the nutritional card as a guideline for serving.
