Are Kanom Jeeb Thai Dumplings the same as Chinese Pork Siu Mai?

While they share some similarities, there are minor differences in ingredients and flavors between Thai Kanom Jeeb and Chinese Pork Siu Mai.

What makes Kanom Jeeb an essential part of Thai food culture?

These steamed Thai dumplings represent the delicate and balanced flavors that are a hallmark of Thai cuisine, making them an integral part of the culinary landscape.

Can I use store-bought wrappers for Kanom Jeeb?

Absolutely. You can use store-bought wonton wrappers if you're short on time. However, homemade wrappers can take your Kanom Jeeb to the next level.

Are Kanom Jeeb Thai Dumplings available in Thai restaurants?

You can find these steamed delights in many Thai restaurants, often served as appetizers.

Can I make these dumplings with chicken instead of pork?

Yes! Ground chicken is a fantastic substitute for pork, creating a unique flavor profile.

How do I achieve the perfect translucent texture of the dumpling wrapper?

Steam them with enough water to maintain steam but not so much it wets the dumplings excessively. The result should be a delicate, translucent wrapper.

Kanom Jeeb Thai Dumplings

Name: Kanom Jeeb Thai Pork Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Thai
Ingredients: 4 large cloves of garlic; 1/2 teaspoon ground white pepper; 1 teaspoon salt; 1/2 pound shrimp, tails, heads, and shells removed.; 4 ounces ground pork; 1 egg; 2 tablespoons mushroom soy sauce; 1 tablespoon fish sauce. Squid brand; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 1/2 tablespoons cornstarch; 1/4 teaspoon baking soda; 2 stalks green onion, finely chopped; 25-30 wonton wrapper; For toppings. Use finely minced green onion, carrot, and cilantro, finely minced.; 2 tablespoons mushroom soy sauce; 2 teaspoon water; 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 1 1/2 teaspoon sugar

Description

Kanom Jeeb Thai Dumplings is a beloved street food and a delicacy found in all types of restaurants in Thailand. They are loved by Thai people and tourists alike, so you know you're in for a treat when you try them.

Ingredients

Scale

4 large cloves of garlic
1/2 teaspoon ground white pepper
1 teaspoon salt
1/2 pound shrimp, tails, heads, and shells removed.
4 ounces ground pork
1 egg
2 tablespoons mushroom soy sauce
1 tablespoon fish sauce. Squid brand
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
2 stalks green onion, finely chopped
25-30 wonton wrapper
For toppings. Use finely minced green onion, carrot, and cilantro, finely minced.

For the dipping sauce

2 tablespoons mushroom soy sauce
2 teaspoon water
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 1/2 teaspoon sugar

Mix the ingredients in a small bowl until the sugar dissolves. Adjust as needed to your flavor profile.

Optional ingredients to add to sauce: Sesame seeds, finely chopped green onion, cilantro, and chili flakes.

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Instructions

Make Thai dumpling paste. Add garlic, ground white pepper, and salt and pound to a smooth paste in a small mortar and pestle. Set aside until ready.
Make a shrimp paste mixture. Blend the shrimp in a food processor until you have a thick, sticky mixture. Customize it here in your food processor by making the shrimp mixture smooth or leaving some small chunks.
Creating the Filling. In a medium bowl, combine shrimp mixture, ground pork, minced coriander stems (or root if available), chopped green onions, egg, corn starch, baking soda, fish sauce, oyster sauce, light soy sauce, sesame oil, and sugar. This is the soul of your dumplings. Leave a small amount of cilantro stems and green onions for the top of the dumplings.
Test your dumplings. Grab a small amount of your uncooked mixture, microwave for 20-30 seconds, and test to see if you love the flavors. Add more fish sauce, soy sauce, sesame oil, or white pepper as needed. Test until you are content with the flavors.
Set up your wrapping station. See my setting up your shrimp and pork dumplings section above for a reference.
Wrapping the Dumplings. Lay out your wonton wrappers. If using square wrappers, cut off all 4 corners so you don't have extra pieces of wonton wrappers sticking out.

Wet the edges of the wrapper on a flat surface. Make a circular shape with your fingers, like an O, then place the wrapper over the whole.
Using a spoon, place a small amount of the filling in the center of each wrapper. Lightly tighten your O with your fingers until the edges of the wrapper look like a pleated pattern.
Add chopped carrot, green onion, and cilantro stems to the top of each dumpling. Place them in a storage container or a shallow pan. Lightly flatten out the bottom of the dumpling so it will sit straight when steamed.
Repeat until all the filling is used from your mixing bowl.

Steaming the Dumplings. Arrange your dumplings in a bamboo steamer or basket lined with parchment paper to prevent sticking—steam over medium-high heat for 10-15 minutes until the dumplings are cooked.
Preparing the Dipping Sauce. While the dumplings steam, whisk together a dipping sauce of your choice, typically featuring soy sauce, rice wine vinegar, a pinch of sugar, and a dash of sesame oil. Adjust the proportions to suit your taste buds.

Presentation and Garnishing. As your dumplings emerge from the steam, arrange them on a serving plate. Drizzle garlic oil over the top for an extra layer of flavor. Garnish with crispy fried garlic, cilantro, and finely chopped green onions to enhance visual appeal and taste.
Serving and Savoring. Serve your Kanom Jeeb Thai Dumplings hot as a standalone appetizer or as part of a grand Thai banquet. The delectable aroma and flavors will transport you to the heart of Thai culinary culture.

Notes

Make sure that the wonton wrappers are covered with a damp cloth to prevent drying out while you work.
A food processor can significantly speed up the preparation process, especially when mincing coriander root.
When steaming, leave some space between dumplings to prevent sticking. They will expand to 1/3 of the uncooked size, so don't overcrowd your dumplings.
Brush a light coat of oil on the bottom of the parchment paper to keep the dumplings from sticking together.

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Prep Time: 30
Cook Time: 15
Category: Appetizers
Method: Steaming
Cuisine: Thai