Steamed Thai Pork Dumplings (Print Version)
# Ingredients:
→ Filling Prep
01 -
14 ounces of pork mince (choose one with some fat for richness)
02 -
1 egg, large
03 -
10g of finely chopped coriander root (only the roots, skip the leaves)
04 -
5g whole black pepper seeds
05 -
10g peeled garlic cloves
06 -
30g carrot, diced into super tiny pieces
07 -
20g thinly sliced green onion
08 -
10g dried shiitake mushrooms, soaked and minced finely
09 -
3 tablespoons light soy sauce (Golden Mountain sauce is great too)
10 -
1½ tablespoons granulated white sugar
11 -
2½ tablespoons oyster sauce
12 -
1 tablespoon cornflour
13 -
1½ tablespoons toasted sesame oil
→ Assembly and Toppings
14 -
One pack of square wonton wrappers (or any dumpling skin)
15 -
A small bowl of water (to seal edges)
16 -
A drizzle of garlic-infused oil for finishing
17 -
Sprinkle of fried garlic for garnish
# Instructions:
01 -
Use a mortar and pestle to mash garlic, coriander root, and black peppercorns into a coarse mash. This enhances the flavor profile. If you don’t own one, either chop everything super finely or pulse it quickly in a processor.
02 -
Combine oyster sauce, sesame oil, soy sauce, and sugar in a bowl. Mix until the sugar’s dissolved completely. This will provide the sweet-salty layer to the dumplings.
03 -
Place the pork mince in a processor along with the sauce mix, egg, and cornflour. Blend briefly to get a sticky, smooth mix. Don’t over-process—it just needs to combine easily for stuffing.
04 -
Transfer your pork paste into a bowl. Stir in the cracked spice paste along with the mushrooms, carrots, and green onions. Mix until evenly incorporated.
05 -
Lay a wrapper flat. Spoon about a teaspoon of filling in the middle, wet the edges lightly with water, and fold up the sides, keeping the top open. Pinch to secure. You can use the back of a spoon to hold its shape while folding.
06 -
Line your steamer tray with parchment (poke small holes for airflow). Space the dumplings out. Steam over medium heat for around 10 minutes until the wrappers clear up and the insides are cooked through. Brush on garlic oil and scatter fried garlic on top before serving.
# Notes:
01 -
Kanom Jeeb are Thai dumplings inspired by Chinese shumai but featuring unique local flavors and ingredients.
02 -
These can be frozen unsteamed. Arrange them on a tray, freeze completely, then bag them up. Steam straight from frozen; just add an extra few minutes to the steaming time.
03 -
Pair these with a dip made of soy sauce and vinegar, or go for something sweeter like Thai chili sauce for a spicy kick.