Kanom Jeeb (Thai Dumplings Recipe) Recipe
Kanom Jeeb, or Thai dumplings, are delicate steamed pork dumplings filled with a flavorful mixture of ground pork, aromatic coriander roots, garlic, and shiitake mushrooms. This traditional Thai appetizer is enhanced with a savory sauce blend and served piping hot with crispy fried garlic for added texture and taste.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Approximately 30 dumplings 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Filling
- 14 oz (3 1/4 cups) ground pork
- 1 egg
- 2 small coriander roots
- 2 tsp black peppercorns
- 2 cloves garlic
- 1/4 cup carrots, finely diced
- 2 tbsp green onions, finely chopped
- 2 dried shiitake mushrooms, soaked and finely chopped
- 3 tbsp golden mountain sauce
- 1 1/2 tbsp white sugar
- 2 1/2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sesame oil
For Wrapping and Cooking
- 1 pack dumpling wrappers (wonton wrappers)
- Garlic oil (to apply a small layer of oil to the wontons)
- Crispy fried garlic (to taste, for garnishing)
Instructions
- Pound spices: Using a mortar and pestle, pound the coriander roots, black peppercorns, and garlic together until a coarse paste forms. This will infuse the filling with fresh aromatic flavors.
- Make sauce mixture: In a mixing bowl, combine golden mountain sauce, white sugar, sesame oil, and oyster sauce. Stir well until the sugar dissolves and the mixture is well blended.
- Blend filling: Add the ground pork, egg, cornstarch, and the sauce mixture into a blender or food processor. Pulse until the filling is smooth and homogenous, ensuring it will spoon nicely into the wrappers.
- Combine with vegetables and spices: Transfer the blended filling to a large bowl. Mix thoroughly with the pounded spice paste from step 1 and the finely diced carrots, green onions, and soaked shiitake mushrooms to distribute flavors and textures evenly.
- Shape dumplings: Place a wonton wrapper over the concave side of a tablespoon to create a small well. Spoon the filling into the center, then moisten the wrapper edges with water. Fold the wrapper edges up around the filling and pinch tightly to seal while still on the spoon to maintain the dumpling’s perfect shape.
- Prepare steamer: Line a steamer basket with parchment paper to prevent sticking. Arrange the dumplings with space in between, cover the steamer with a lid, and steam over medium heat for 10 minutes until cooked through and the wrappers turn translucent.
- Serve: Gently remove the dumplings and brush or drizzle a little garlic oil over them. Garnish with crispy fried garlic to add crunch and extra flavor. Serve hot for the best taste.
Notes
- Soak dried shiitake mushrooms in warm water for at least 20 minutes until soft before chopping.
- Use fresh coriander roots for authentic flavor; if unavailable, substitute with ground coriander and fresh cilantro stems sparingly.
- Handle dumpling wrappers gently to avoid tearing during shaping.
- Steaming times can vary slightly based on dumpling size; ensure pork filling is fully cooked and translucent wrapper indicates readiness.
- Serve with a side of dipping sauce like chili vinegar or soy sauce for added zest.
Nutrition
- Serving Size: 3 dumplings (approx. 90g)
- Calories: 180 kcal
- Sugar: 2.5 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
Keywords: Kanom Jeeb, Thai dumplings, steamed dumplings, ground pork dumplings, Asian appetizer, dim sum, Thai street food
