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Soft, see-through wrappers hold savory pork and fresh veggies in these little bites that mix classic Thai and Chinese tastes. Kanom Jeeb (Thai Dumplings) serve up a wild mix of flavors and textures—chewy outside, juicy meat, crunchy bits, and fragrant herbs inside. Every dumpling pops with sights, smells, and tastes—pleated wraps, colorful filling peeking through, garlicky and nutty scent, and a can't-stop combo of salty, sweet, and savory. Enjoy them as a starter, midday treat, or as part of a big meal; these bites bring real Bangkok street vibes right to your kitchen.
I fell for kanom jeeb on a trip to Thailand, totally hooked by those street-side bites. Once back home, I experimented for ages to nail those flavors. When my Thai neighbor finally said they tasted 'just like what she grew up with,' I knew I'd made it. Now, folding dumplings is our thing every Sunday—my family gets together, folds, chats, and sneaks tastes.
Irresistible Components
- Ground Pork: Brings juicy, flavorful meatiness to the filling
- Wonton Wrappers: Wrap up the filling in soft, nearly see-through shells
- Coriander Root: Gives the stuffing a rooty, herbal lift
- Black Peppercorns: Add some heat and cut through the richness
- Golden Mountain Sauce: Adds a punch of Thai umami magic
- Fresh Garlic: Gives the stuffing its punchy smell and flavor
- Dried Shiitake Mushrooms: Adds chewy bits and boosts the savory taste
- Oyster Sauce: Deepens the flavor and makes it extra savory
- Sesame Oil: Rounds everything off with a nutty finish
Simple Directions
- Dipping Sauce Fix:
- Whisk together soy sauce, rice vinegar, sugar, chili oil, and sliced Thai chili for a bold dip.
- Topping Time:
- Brush dumplings with garlic oil and toss on green onions and sesame seeds to finish.
- Steaming Steps:
- Set dumplings onto parchment in your steamer basket.
- Cooking Schedule:
- Steam over medium-high until wrappers are see-through, about 8-10 minutes.
- Pleating Like a Pro:
- Scoop in the filling and pleat the edges up, leaving the tops uncovered.
- Prep the Wrappers:
- Spread out wonton wrappers, cover them to keep them from drying up.
- Veggie Mix-in:
- Add in diced carrots, green onions, and soaked shiitake mushrooms.
- Ground Pork Mix:
- Stir up ground pork with the paste, sauce, egg, and cornstarch until sticky.
- Sauce Blend Prep:
- Mix Golden Mountain sauce, oyster sauce, sugar, and sesame oil in a bowl.
- Mash Aromatics:
- Smash garlic, coriander root, and black pepper together to make a chunky paste.
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Tasty Combos
These go great with other Thai dishes—think pad Thai, spicy green curry, or papaya salad. Show them off on a fancy spoon with a splash of sauce. Or, get creative and set up a DIY dumpling station with different dips: sweet plum, spicy chili oil, or traditional soy blends.
Fun Twists
Switch the pork out for chopped shrimp if you want something lighter and a bit sweet. Go veggie with tofu, mushrooms, and cabbage. Feeling bold? Add kimchi and gochujang for a warm Korean remix. For fancy nights, drop some fish roe like tobiko or salmon roe on top.
Keeping It Fresh
Freeze uncooked dumplings on a tray first, then bag them up airtight for up to three months. Stick cooked dumplings in the fridge for two days tops. Steaming them is the way to go for reheating—no microwaving, or they'll get tough.
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This whole kanom jeeb journey started with me chasing a food memory—but it’s turned into our family’s favorite thing. Pleating dumplings, trading stories, sharing them hot—these bites always remind us how food ties us together and brings different worlds right to our table.
Frequently Asked Questions
- → What's Golden Mountain sauce and how do I get it?
- Golden Mountain is a Thai fermented soy sauce with a bit of sweetness and rich flavor, kind of like soy sauce but deeper. Find it at Asian markets or your grocery's international section. If you strike out, blend light soy sauce with just a tip of sugar instead.
- → Can I prep Kanom Jeeb early?
- For sure! The filling and dumplings hold up if you make them the day before. Keep them wrapped up in the fridge. Or freeze them raw on a tray, then bag them for up to three months. Steam straight from frozen, just tack on a few extra minutes to cook.
- → Which dip matches with Kanom Jeeb?
- Mix up soy sauce, rice vinegar, and a little chili oil for an easy dip. Sweet chili sauce tastes awesome, too. Another idea—blend soy, lime, and a pinch of sugar for a sweet-sour kick. Toss some chopped cilantro over any of these for fresh flavor.
- → Is there a swap for ground pork?
- Definitely! Try ground chicken for something lighter. Chopped shrimp makes a great seafood twist. If you like it meatless, crumbled tofu with extra mushrooms works—just use a bit more oil to keep the filling juicy.
- → Why’s my filling dry or soupy?
- You want it sticky, not soggy or crumbly. If it’s goopy, stir in a touch more cornstarch. Dry? A quick dash of sesame oil helps. You should be able to scoop and shape it without it falling apart or leaking.
- → Do I have to own a steamer for these?
- A bamboo steamer is awesome since it catches moisture, but you can use any kind. Or just set a heat-safe plate on some little bowls in a big pot of hot water, as long as the plate stays above the water. Lid on, and you’re good.